No-Churn Mulberry Ice Cream – 3 Ingredient Summer Dessert

A Creamy Dream from My Summer Kitchen

Last July, on a humid Iowa afternoon, I stood in my backyard, fingers stained deep purple, basket overflowing with mulberries from our tree. It was the kind of day that begged for something sweet, refreshing, and fuss-free. The old ice cream maker? Packed too far back in the pantry. But I had something better in mind: No-Churn Mulberry Ice Cream. Just three ingredients, no machines, and it tasted like pure summer on a spoon.

Growing up, mulberries were a hidden treasure. We never bought them—they were foraged. And maybe that’s why this recipe feels so special. It’s a tribute to those childhood summers, with scraped knees, mulberry juice running down our arms, and the sun beating down. You don’t need anything fancy to make something truly delicious. And with this recipe, you’ll see how no-churn mulberry ice cream brings joy with minimal effort and maximum flavor.

In this article, I’ll walk you through the easy method, offer flavor tips, and even answer common questions. And along the way, I’ll link you to a few other fruit-forward summer desserts you might fall for next.

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Why No-Churn is a Game-Changer for Summer

The 3-Ingredient Magic Behind This Ice Cream

What makes this dessert special is how incredibly easy it is to prepare. You need just three ingredients:

• Fresh mulberries (or frozen if out of season)
• Sweetened condensed milk
• Heavy cream

That’s it. No eggs, no churning, no weird stabilizers. The richness comes from the cream, the sweetness from condensed milk, and the vibrant color and tang from the mulberries. The result? A creamy, scoopable dream that sets up beautifully in your freezer.

This process is similar to what we love in no-bake treats like these 5-minute peach cheesecake bites, where simple ingredients come together effortlessly.

Mulberries: The Underrated Summer Jewel

Mulberries have a unique sweet-tart balance that sets them apart from other berries. They’re softer than blackberries and have an almost honeyed flavor that intensifies when frozen. Plus, they’re packed with vitamin C and antioxidants, making this indulgent dessert feel almost virtuous.

If you don’t have fresh mulberries, try the freezer section of specialty stores—or swap in with berries like those featured in our colorful fruit skewers for a similar effect.

Let’s Make It – The Step-by-Step Recipe

Ingredients and Tools You’ll Need

Here’s your tiny prep list:

• 2 cups mulberries (rinsed and stems removed)
• 1 can (14 oz) sweetened condensed milk
• 2 cups cold heavy cream

Tools: mixing bowl, hand or stand mixer, blender (optional), loaf pan or container for freezing.

You can also prep for a double batch and pair it with honey-baked peach slices for a stunning frozen platter.

Simple Steps to Chill Perfection

1. Mash or blend the mulberries until juicy but still a little chunky.
2. Using a cold mixing bowl, beat the heavy cream until it holds firm, airy peaks.
3. In a separate bowl, mix the condensed milk with mulberries.
4. Gently fold the whipped cream into the mulberry mixture until combined.
5. Transfer the mixture to a loaf tin, wrap it tightly with foil, and place it in the freezer for a minimum of six hours.

That’s it. No churn, no problem.

Looking for a tangy twist? Swirl in some lemon zest or pair it with our fresh peach crisp for the ultimate summer duo.

Flavor Hacks and Serving Ideas

Variations You’ll Want to Try

Want to take this base up a notch? Here are a few flavor boosters that play well with mulberries:

• Swirl in jam: Use our 3-ingredient peach jam for a ribboned look and fruity punch.
• Add crunch: Stir in crushed cookies, toasted almonds, or granola for texture.
• Make it tropical: Blend in a little coconut cream or mango puree.

One reader even told us she paired it with our easy mulberry muffins for a double mulberry dessert moment.

How to Serve for Best Impact

Scoop it into a cone, a sundae glass, or sandwich it between oatmeal cookies. Want a gourmet touch? Top with a drizzle of honey and fresh mint.

Hosting a summer dinner party? Pair it with apricot jam and a selection of cheeses for a refreshing, cool dessert platter.

Frequently Asked Questions

Conclusion: No Ice Cream Maker? No Excuses.

This No-Churn Mulberry Ice Cream isn’t just a recipe—it’s a reminder that dessert doesn’t need to be complicated. With just three ingredients, a few minutes of prep, and a bit of patience while it freezes, you can create something truly special. Whether you’re sharing it with family at a backyard cookout or sneaking spoonfuls straight from the freezer after a long day, this is a dessert worth remembering.

Next time the mulberries are ripe, skip the store-bought tub. Your summer deserves this.