Mixed Berry Ice Cream - No Churn
Difficulty: Easy
Diet : GF, NF, VEG, Eggless
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.
Ingredients
- 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
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
- 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.
Nutrition Information
Serving: 100gCalories: 115kcalCarbohydrates: 12.9gProtein: 2.4gFat: 6.15gSaturated Fat: 3.7gPolyunsaturated Fat: 2.9gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 20mgSodium: 21mgPotassium: 0mgFiber: 1.2gSugar: 10.8gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
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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