Mixed Berry Ice Cream

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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 you don’t need an ice cream maker to churn it. This will probably be the best summer dessert you will ever make.

Traditional ice cream is made with egg yolks, whole milk, heavy cream, and sugar. You simmer the milk mixture in a small to medium saucepan over medium-low heat until you have a thick custard that coats the back of a spoon. Mix it with blackberry puree and cool in the refrigerator. Of course, this needs the use of an ice cream maker. But, not with no-churn ice creams.

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’s referring 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. Read my tips for no-churn ice cream

Why make this ice cream?

• It needs just three ingredients you probably already have on hand and it takes just five minutes to whip.
• It makes smooth and creamy ice cream with no ice crystals and no one will believe that it was not made using an ice cream maker.
• You can use fresh or frozen berries any time of the year.
• It has a long shelflife. So, I make a few different varieties and keep them in the freezer.
• Add a little milk and whip in a blender to make the most amazing blackberry smoothie you have ever tasted.
• Unlike traditional ice cream, this one has no eggs, which means it’s eggless – one dessert for everyone.

Ingredients and substitutes

• Whipping cream – The higher the fat, the creamier your ice cream. I use 38% fat content in my whipping cream.
• Condensed milk – Condensed milk is sweetened which is why 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 the berries. It adds flavor, texture, and color.

Mixed Berry Icecream Recipe 

• In the bowl of a stand mixer with the whisk attachment whip the whipping cream until almost stiff peaks.
  Pro tip – the more you whip the cream the fluffier the ice cream. But, do not overwhip or you will churn the whipping cream into butter.
• Next, add the condensed milk and vanilla extract. Mix a minute more to combine.
  Pro tip – this is your basic no-churn vanilla ice cream ?
• 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!

Variations

• Mixed Berry Lemon ice cream– You can add a few tablespoons of lemon juice and lemon zest to enhance the flavor of the lemon.
• Pink Mixed Berry ice cream – if you want you can add more raspberries to give the ice cream a very pink color.
• Berry chocolate ice cream – Fold ½ cup melted cooled white chocolate into the ice cream at the end of whipping.
• Spiked Berry ice cream – Vodka and berries are a classic combination. You can add up to ½ cup of vodka, Bacardi rum, Irish whiskey, or bourbon to the ice cream base.

Tips for success

• Whip the cream separately, then fold the rest of the mixture into the whipped cream. This makes the end result more soft and creamy in texture.
• Crushed fruits will make a marbled effect, pureed will give a perfect blend. Adding a combination of all crushed, pureed, and whole gives a wonderful experience.
• If you use less fat the possibility of ice crystals forming can be high. A great way to reduce that is to just stir the ice cream once or twice in between.
• You can store ice cream in a metal loaf pan wrapped in aluminum foil. The foil helps prevent the formation of ice crystals. I like to use these silicon ice cream tubs with firm lids.
• Let the ice cream thaw a few minutes before you attempt to scoop it. This will give the ice crystals a moment to soften.
• I like to dip my ice cream scoop in water. This helps scoop the ice cream better.

Frequently asked questions

Mixed Berry Ice Cream

Author: Veena Azmanov

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Prep Time: 5 minutes mins

Total Time: 5 minutes mins

Calories: 115kcal

Adjust Servings Here: 4 servings

Description

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 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 

1x2x3x

• ▢ 1 cup (250 ml) Whipping cream
• ▢ ½ cup (120 ml) Condensed milk
• ▢ ½ lb (250 g) Mixed berries (7 oz) ((fresh or frozen))
• ▢ 1 tsp (1 tsp) Vanilla (optional)

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Instructions

• In the bowl of a stand mixer with the whisk attachment whip the whipping cream until almost stiff peaks.

  Pro tip – the more you whip the cream the fluffier the ice cream. But, do not overwhip or you will churn the whipping cream into butter.
• Next, add the condensed milk and vanilla extract. Mix a minute more to combine.

  Pro tip – this is your basic no-churn vanilla ice cream ?
• 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!

Recipe Notes & Tips

1. Whip the cream separately, then fold the rest of the mixture into the whipped cream. This makes the end result more soft and creamy in texture.
2. Crushed fruits will make a marbled effect, pureed will give a perfect blend. Adding a combination of all crushed, pureed, and whole gives a wonderful experience.
3. If you use less fat the possibility of ice crystals forming can be high. A great way to reduce that is to just stir the ice cream once or twice in between.
4. You can store ice cream in a metal loaf pan wrapped in aluminum foil. The foil helps prevent the formation of ice crystals. I like to use these silicon ice cream tubs with firm lids.
5. Let the ice cream thaw a few minutes before you attempt to scoop it. This will give the ice crystals a moment to soften.
6. I like to dip my ice cream scoop in water. This helps scoop the ice cream better.

Conversions Used

1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,

Nutrition Information

Serving: 100– gCalories: 115– kcalCarbohydrates: 12.9– gProtein: 2.4– gFat: 6.15– gSaturated Fat: 3.7– gPolyunsaturated Fat: 2.9– gMonounsaturated Fat: 0– gTrans Fat: 0– gCholesterol: 20– mgSodium: 21– mgPotassium: 0– mgFiber: 1.2– gSugar: 10.8– gVitamin A: 0– IUVitamin C: 0– mgCalcium: 0– mgIron: 0– mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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