Ingredients
Scale
- 2 cups fresh mulberries (can substitute with blueberries or raspberries)
- 1 cup heavy cream (whipping cream can be used as an alternative)
- 1 cup sweetened condensed milk (evaporated milk plus sugar works well)
- 1 teaspoon vanilla extract (use pure vanilla for the best flavor)
- A pinch of salt (enhances overall flavor)
Instructions
- Purée mulberries: Blend the fresh mulberries until smooth. If preferred, strain the mixture to remove the seeds for a smoother consistency.
- Combine ingredients: In a mixing bowl, whisk together the heavy cream, sweetened condensed milk, vanilla extract, and salt until fully combined.
- Fold in purée: Gently fold the mulberry purée into the cream mixture until well incorporated, creating a harmonious blend.
- Freeze mixture: Pour the combined mixture into a suitable container and smooth the top for even freezing.
- Chill: Cover the container and freeze for at least 240-360 minutes, or until the ice cream is firm and ready to scoop.
- Serve: Scoop out servings of the no churn mulberry ice cream and serve immediately for a refreshing treat.
Notes
Ensure that the mulberries are ripe for the best flavor. Experiment with adding a splash of lemon juice for a zesty kick.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: mulberry ice cream, no churn ice cream, summer dessert, easy ice cream recipe