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No-Churn Mulberry Ice Cream Recipe

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★★★★★

4.6 from 104 reviews

This No-Churn Mulberry Ice Cream recipe offers a luscious, creamy homemade dessert made without an ice cream maker. It features a vibrant mulberry compote swirled through a whipped cream and sweetened condensed milk base, creating beautiful layers of fruity flavor and smooth texture. Perfect for berry lovers and easy to prepare, this frozen treat is ideal for warm weather indulgence or anytime you crave a refreshing, homemade ice cream.

Ingredients

Scale

For the Mulberry Compote

  • 2 cups mulberries (fresh or frozen), plus ½ cup reserved berries
  • ½ cup granulated sugar
  • 1 tablespoon fresh lemon juice

For the Ice Cream Base

  • 2 cups heavy cream, cold
  • 12 ounces sweetened condensed milk
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Pan: Line an 8-inch round cake pan with a large piece of parchment paper, crumpling the paper beforehand to help it fit the pan easily. Set aside for later use.
  2. Cook the Mulberries: In a small saucepan, combine 2 cups of mulberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, for about 15 minutes until berries break down and juices reduce slightly.
  3. Blend the Compote: Transfer the cooked mulberry mixture to a large jar and blend using an immersion blender until smooth. Alternatively, use a regular blender. Set aside to cool, reserving ½ cup of the compote separately.
  4. Whip the Cream: In a large mixing bowl, whip the cold heavy cream until medium-stiff peaks form using a whisk, hand mixer, or stand mixer. Refrigerate the whipped cream until needed.
  5. Mix Ice Cream Base: In another large bowl, whisk together the sweetened condensed milk, vanilla extract, and all of the blended mulberry compote except the reserved ½ cup and berries. Stir until well combined.
  6. Fold in Whipped Cream: Gently fold the whipped cream into the mulberry ice cream base, mixing carefully to maintain the airy texture.
  7. Layer the Ice Cream: Pour half of the ice cream mixture into the prepared cake pan. Drizzle half of the reserved mulberry compote and scatter half of the reserved whole berries on top. Use a spatula or knife to gently swirl the compote and berries into the ice cream.
  8. Add Remaining Layers: Top with the remaining ice cream, then the rest of the compote and whole berries. Swirl again gently to create beautiful layered effects throughout the ice cream.
  9. Freeze: Place the assembled ice cream in the freezer and let it freeze until solid, at least four hours or preferably overnight.
  10. Serve: Remove the ice cream from the freezer about 5 minutes before serving to soften slightly for easier scooping. Enjoy your homemade no-churn mulberry ice cream!

Notes

  • Using fresh or frozen mulberries both work well; if frozen, thaw before cooking.
  • Crumpling the parchment paper before lining the pan helps prevent tearing and makes removal easier.
  • Gently folding the whipped cream preserves the airy texture essential for creamy no-churn ice cream.
  • Allowing the ice cream to soften slightly before scooping improves texture and ease of serving.
  • For extra flavor, a splash of liqueur such as Chambord can be added to the compote.

Keywords: No-Churn Ice Cream, Mulberry Ice Cream, Homemade Ice Cream, Berry Ice Cream, Easy Frozen Dessert, No Ice Cream Maker

Find it online: https://foodbylina.com/no-churn-mulberry-ice-cream-recipe/