Mixed Berry Ice Cream
This no-churn mixed berry ice cream is creamy, fruity, and packed with the flavor of fresh berries. Made with mixed berries, whipped cream, sour cream, and condensed milk, it’s an easy frozen dessert that comes together in minutes without an ice cream maker. The sour cream balances the sweetness and creates a richer, creamier texture that makes every scoop taste like homemade premium ice cream.
Mixed berry ice cream is one of my favorite ways to use up small amounts of berries left in the fridge or freezer. Sometimes it’s strawberries and raspberries, other times I add blueberries or blackberries depending on what I have on hand.
Over the years I’ve updated my no-churn ice cream recipes by adding sour cream, which balances the sweetness and gives the ice cream a smoother, creamier texture. It’s such a simple change, but it makes a noticeable difference in both flavor and texture.
Why You’ll Love This Mixed Berry Ice Cream
- No ice cream maker required.
- Fresh or frozen berries both work beautifully.
- Sour cream balances the sweetness and adds extra creaminess.
- Made with only 5 simple ingredients.
- Easy to customize with your favorite berry combination.
- Perfect make-ahead summer dessert.
Ingredients and substitutes
- Whipping cream – The higher the fat, the creamier your ice cream. I use whipping cream with 38% fat.
- Sour cream – My secret ingredient. It balances the sweetness from the condensed milk while adding richness and a subtle tang that makes the ice cream taste less sweet and more like premium ice cream.
- Condensed milk – Condensed milk is sweetened, so we do not add any additional sugar. You can use homemade condensed milk as well.
- Vanilla – Condensed milk usually has vanilla, so feel free to omit it. But a little extra vanilla extract just makes the flavors pop.
- Mixed berries – Whether you use fresh or frozen, make sure to crush them. It adds flavor, texture, and color.
Step-by-step: Mixed Berry Ice Cream Recipe
- In the bowl of a stand mixer with the whisk attachment, whip the whipping cream and sour cream until soft peaks.
- Next, add the condensed milk and vanilla extract. Mix for a minute more to combine.
- Crush the berries with a fork. Then add them to the whipped cream mixture and combine.
Pro tip – I like to give it a gentle swirl, just enough to combine and marble it. Alternatively, stir vigorously to blend it into a smooth single color.
- Pour into an ice cream storage container and freeze for at least 4 hours or overnight.
Pro tip – For the creamiest ice cream, thaw the container for at least 10 minutes before you attempt to scoop the ice cream. This will soften any ice crystals. - Enjoy!
Storage
- Store mixed berry ice cream in an airtight container in the freezer for up to 2 months.
- To prevent ice crystals, press plastic wrap directly onto the surface before sealing the container.
- For the creamiest texture, let the ice cream soften at room temperature for 5 to 10 minutes before serving.
Mixed Berry Ice Cream (No-Churn Recipe)
This mixed berry ice cream is simple, easy, and effortless using only three ingredients and takes only five minutes to prepare. The best part is that you don't need an ice cream maker to churn it. This will probably be the best summer dessert you will ever make.
Video
Ingredients
- 240 ml (1 cup) Whipping cream
- 120 ml (cup) Sour Cream
- 120 ml (½ cup) Condensed milk
- 200 g (7 oz) Mixed berries (fresh or frozen)
- 1 tsp Vanilla optional
Method
- In the bowl of a stand mixer with the whisk attachment, whip the whipping cream and sour cream until soft peaks.240 ml Whipping cream , 120 ml Sour Cream
- Next, add the condensed milk and vanilla extract. Mix a minute more to combine.120 ml Condensed milk, 1 tsp Vanilla
- Crush the berries with a fork. Then add them to the whipped cream mixture and combine.200 g Mixed berries
- Pour into an ice cream storage container and freeze for at least 4 hours or overnight.
- Enjoy!
Notes
- Full-fat heavy cream and full-fat sour cream give the smoothest, creamiest texture.
- Use any combination of strawberries, raspberries, blueberries, or blackberries.
- Fresh or frozen berries both work well. If using frozen berries, thaw and drain excess liquid first.
- Fold the berries in gently for a marbled effect, or blend them for a smoother ice cream.
- Freeze for at least 4 hours, but overnight freezing gives the best texture.
- Let the ice cream sit at room temperature for 5 to 10 minutes before scooping.
- Store in an airtight container in the freezer for up to 2 months.
- For extra berry flavor, cook the berry puree for a few minutes to reduce and concentrate it before adding it to the ice cream base.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Use cold whipping cream and sour cream for the best texture.
- Do not overwhip the cream or it can become grainy.
- Fresh or frozen berries both work well. If using frozen berries, thaw and drain excess liquid first.
- Puree the berries for smooth ice cream or leave some chunks for texture.
- For a stronger berry flavor, reduce the berry puree on the stovetop and cool completely before using.
- Freeze overnight for the firmest texture.
- Let the ice cream sit at room temperature for 5 to 10 minutes before scooping.
More ice cream recipes
Frequently asked questions
I think no-churn is not a very common term in all parts of the world. No-churn simply means that you don’t need an ice cream maker. It refers to the paddle in an ice cream maker that turns (churns) the ice cream mixture from a liquid state to a creamy ice cream consistency.
No, because it won’t be sweet! The difference between evaporated and condensed milk is that condensed milk is sweet with a caramel-like flavor, while evaporated milk is just thick milk with 60% of the liquid evaporated.
Using high-fat whipped cream and condensed milk is what makes this ice cream creamy without any ice crystals. Using low-fat products will result in ice crystals.
Hi Veena
Quick Q: is it possible to dump all the ingredients into a food processor and just whiz? I saw a professional chef do this on YT, but I’m not sure it will work as I always whip the cream first on its own before adding condensed milk and flavourings. Have you ever tried this?
Hey Safia. The food processor will whip the cream thicker but not like its supposed to be light and fluffy. I think this method makes the creamiest and best base for ice cream.
This mixed berry ice cream was so delicious and I loved that it was no churn. It was such an easy sweet treat to make for summer. Can’t wait to try out some of your other desserts!
Thank you, Anaiah.
This turnned out great!! I used radberries, blueberries and black berries. I do have an ice cream churn (I was already making several batches of different flavors)so I used it. It came out really good and sweet. I was concerned about the sweetness as it is hard to tell with this mixture of berries. You are so right about less crystals due to the fat content. I will deffinately try this again. Thank you so much!!
Hey Jenn, Happy you enjoyed this recipe. Thanks for the lovely feedback.
Tried today, it came out to be good, but it took around 10 hrs to set ok. No idea which I might have done properly. Does overmixing of condensed milk with whipped cream affect the hours of setting?
Poonam, the recipe has nothing to do with the freezing. If you use full-fat cream and a normal freezer the ice cream should set..
Ideally, you want to mix when it’s all whipped and stiff. I do have videos so you can see how my cream is whipped to light and fluffy.
Overwhipped cream will give you butter which is not what you want. Having said that it will still freeze.
I like to freeze mine overnight and then thaw it for 10 minutes before we use it. Works perfectly all the time.
Ice cream is a big weakness for Hubby and me — so we thought if we didn’t buy an ice cream maker we’d be safe from temptation. Then we discovered n0-churn. Oh! My! What a temptation especially when I see the beautiful raspberry ice cream you created. Love a fruity flavor in the summer time. I’m keeping my eyes open for the berries.
Thanks, Marsia. Oh, No-Churn has made buying store brought ice creams to almost none these last few summers.