Berry No-Churn Ice Cream Recipe
This delicious, simple-to-prepare, no-churn ice cream recipe with fresh berries will make you forget all about the local ice cream spot.
Ingredients
- 2 cups of cold heavy whipping cream
- 14- ounce can of sweetened condensed milk
- ½ cup each of fresh blueberries, blackberries, raspberries and trimmed strawberries
- juice of ½ lemon
- 1 teaspoon of vanilla
- ½ cup of 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
Make-Ahead: You can make this recipe several days before you want to serve it.
How to Store: Cover and keep the ice cream in an airtight container for up to 3 months.
Feel free to use any fresh or wild berries in this ice cream.
Nutrition
Calories: 416kcalCarbohydrates: 43gProtein: 6gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 84mgSodium: 79mgPotassium: 249mgFiber: 0.2gSugar: 42gVitamin A: 1012IUVitamin C: 3mgCalcium: 181mgIron: 0.2mg