Berry No-Churn Ice Cream Recipe
User Reviews
5
Berry No-Churn Ice Cream Recipe
Description
The recipe begins by whipping cold heavy cream until firm peaks form, then folding in condensed milk for sweetness and creaminess. A mixture of fresh blueberries, blackberries, raspberries, and trimmed strawberries is cooked gently with lemon juice, vanilla, and sugar until thickened and slightly chunky, then chilled.
The berry mixture is carefully folded into the ice cream base, reserving some for swirling on top before transferring to a metal loaf pan. The ice cream is frozen for six hours until firm, resulting in a creamy, scoopable dessert showcasing bursts of berry flavor and hints of lemon and vanilla.
This no-churn method makes ice cream accessible without special equipment and allows customization with any fresh or wild berries. The final ice cream is enjoyable served in waffle cones or bowls.
The ice cream maintains quality in the freezer for up to three months when stored in an airtight container.
Ingredients
- 2 cups heavy whipping cream cold
- 14- ounce sweetened condensed milk
- ½ cup Blueberry blackberries, raspberries and trimmed strawberries, fresh, each
- lemon juice of ½ lemon
- 1 teaspoon of vanilla
- ½ cup sugar
Instructions
- Add the heavy cream to a standing mixer with the whisk attachment and whisk on high speed for 5-7 minutes or until stiff peaks are formed. Fold in the condensed milk and freeze for 1 hour.
- Next, rinse the berries and add them to a medium-sized pot along with the lemon juice, vanilla, and sugar. Cook over medium-low heat for 20 to 25 minutes, or until it is thick and slightly chunky. Freeze the mixture for 45 minutes to 1 hour.
- Next, fold the berry mixture with the ice cream base making sure to reserve about ¼ cup of the berry mixture.
- Transfer it to a metal loaf pan and drizzle over top of the remaining chilled berry mixture. Freeze for 6 hours.
- Scoop the ice cream into the waffle cones and enjoy it.
Notes
- This ice cream can be prepared several days ahead of serving and stored frozen.
- Keep stored ice cream in an airtight container for up to three months to maintain texture and flavor.
- Use any fresh or wild berries as alternatives depending on availability and preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 416 kcal
% Daily Value*
| Calories | 416kcal | 21% |
| Carbohydrates | 43g | 14% |
| Protein | 6g | 12% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 84mg | 28% |
| Sodium | 79mg | 3% |
| Potassium | 249mg | 5% |
| Fiber | 0.2g | 1% |
| Sugar | 42g | 84% |
| Vitamin A | 1012IU | 20% |
| Vitamin C | 3mg | 3% |
| Calcium | 181mg | 18% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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