Can I use frozen berries for No Churn Mulberry Ice Cream?

Yes, frozen mulberries work perfectly for No Churn Mulberry Ice Cream. There’s no need to thaw them beforehand, as they will cook down into a compote just like fresh berries. This makes the recipe convenient and accessible even when mulberries are out of season.

How long does No Churn Mulberry Ice Cream need to freeze?

No Churn Mulberry Ice Cream typically needs at least four hours to fully set, but freezing it overnight gives the best texture. The longer freezing time allows the mixture to firm up while maintaining its creamy consistency.

Why is my No Churn Mulberry Ice Cream icy instead of creamy?

If your No Churn Mulberry Ice Cream turns icy, it may be due to overmixing or not whipping the cream properly. Make sure to whip the heavy cream to medium-stiff peaks and fold it gently into the base. Proper storage in an airtight container also helps prevent ice crystals.

How should I store No Churn Mulberry Ice Cream?

Store No Churn Mulberry Ice Cream in a freezer-safe, airtight container for up to one month. To maintain its creamy texture, place a layer of parchment paper or plastic wrap directly on the surface before sealing the container.

No Churn Mulberry Ice Cream Easy Recipe

Name: No Churn Mulberry Ice Cream
Prep time: 20 min
Cook time: 15 min
Total time: 4 h 20 min
Cuisine: American
Ingredients: 2 1/2 cups mulberries, divided (fresh or frozen); 1/2 cup granulated sugar; 1 tablespoon fresh lemon juice; 2 cups heavy cream, cold; 12 ounces sweetened condensed milk; 1 teaspoon vanilla extract

Description

No Churn Mulberry Ice Cream is a creamy, fruity homemade dessert made with sweet mulberries, whipped heavy cream, sweetened condensed milk, vanilla, sugar, and lemon juice. This easy summer recipe requires no ice cream maker and delivers a smooth texture with swirls of mulberry compote in every bite.

Ingredients

Scale

2 1/2 cups mulberries, divided (fresh or frozen)
1/2 cup granulated sugar
1 tablespoon fresh lemon juice
2 cups heavy cream, cold
12 ounces sweetened condensed milk
1 teaspoon vanilla extract

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Instructions

Line an 8-inch round cake pan or a freezer-safe container with parchment paper and set aside.
In a small saucepan, combine 2 cups mulberries, 1/2 cup granulated sugar, and 1 tablespoon fresh lemon juice. Cook over medium heat for about 15 minutes, stirring occasionally, until the berries break down and the juices reduce slightly into a compote.
Transfer the compote carefully to a jar or blender-safe container and blend until smooth. Reserve 1/2 cup of the compote for layering, then let the rest cool.
Reserve the remaining 1/2 cup mulberries for swirling into the ice cream.
In a large mixing bowl, whip 2 cups cold heavy cream until medium-stiff peaks form.
In another large bowl, whisk together 12 ounces sweetened condensed milk, 1 teaspoon vanilla extract, and the cooled mulberry compote, excluding the reserved 1/2 cup.
Gently fold the whipped cream into the mulberry mixture until fully combined, being careful not to deflate the cream.
Pour half of the ice cream mixture into the prepared pan. Drizzle with half of the reserved compote and scatter half of the reserved mulberries over the top. Swirl gently.
Add the remaining ice cream mixture, then top with the rest of the reserved compote and mulberries. Swirl again to create layers.
Freeze for at least 4 hours, or until firm. For best texture, freeze overnight.
Let the ice cream sit at room temperature for 5 minutes before scooping and serving.

Notes

Fresh or frozen mulberries both work well in this recipe.
Use very cold heavy cream for the best whipped texture.
Do not overmix when folding the whipped cream into the base, or the ice cream may lose its airy consistency.
Store the ice cream in a covered freezer-safe container for up to 1 month.
Let the ice cream soften slightly before serving for easier scooping.
Airtight storage helps reduce ice crystals and keeps the texture creamy.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: No-Churn
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 408 kcal
Sugar: 41 g
Sodium: 75 mg
Fat: 25 g
Saturated Fat: 16 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 82 mg