Description
This no-churn mulberry ice cream is a creamy, fruity dessert made with only 3 ingredients. Perfect for summer days without needing an ice cream maker.
Ingredients
- 2 cups fresh or frozen mulberries (stems removed)
- 1 can (14 oz) sweetened condensed milk
- 2 cups cold heavy cream
Instructions
- Rinse the mulberries and mash or blend them until juicy with small chunks.
- In a chilled bowl, beat the heavy cream until it forms stiff peaks.
- In a separate bowl, combine the mashed mulberries with the condensed milk.
- Gently fold the whipped cream into the mulberry mixture until well blended.
- Pour the mixture into a loaf pan, cover with foil, and freeze for at least 6 hours or overnight.
- Serve chilled and enjoy the refreshing treat!
Notes
You can use frozen mulberries if fresh ones are unavailable—just thaw and drain slightly. Add lemon zest or swirl in fruit jam for a twist.
- Prep Time: 10 minutes
- Cook Time: 0 minute
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 210
- Sugar: 17g
- Sodium: 55mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: mulberry ice cream, no churn ice cream, summer dessert, 3-ingredient recipe