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.

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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.

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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.

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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.

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.

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Frequently asked questions

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