No-Churn Mulberry Ice Cream Recipe
Introduction
This no-churn mulberry ice cream is a refreshing and creamy dessert that combines the sweet and tangy flavor of mulberries with a smooth, airy texture. Perfect for warm days, it requires no ice cream maker and is easy to prepare ahead of time.
Ingredients
- 2 ½ cups (½ pound) mulberries, fresh or frozen
- ½ cup granulated sugar
- 1 tablespoon fresh lemon juice
- 2 cups heavy cream
- 12 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
Instructions
- Step 1: Line an 8-inch round cake pan with a large piece of parchment paper and set aside. To make the parchment paper fit easily, crumple it up beforehand.
- Step 2: In a small saucepan, combine 2 cups of mulberries (reserving the extra ½ cup), granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, for about 15 minutes until the berries break down and the juices reduce slightly.
- Step 3: Transfer the cooked compote to a large jar and blend using an immersion blender or a regular blender until smooth. Set aside to cool, reserving ½ cup of the compote for swirling later.
- Step 4: In a large mixing bowl, whip the cold heavy cream to medium-stiff peaks using a whisk, hand mixer, or stand mixer. Chill the whipped cream in the fridge while preparing the next steps.
- Step 5: In another large bowl, whisk together the sweetened condensed milk, vanilla extract, all of the blended compote except the reserved ½ cup, until well combined.
- Step 6: Gently fold the whipped cream into the ice cream base mixture, taking care not to overmix to maintain the light, airy texture.
- Step 7: Pour half of the ice cream mixture into the prepared pan. Drizzle half of the reserved compote and scatter half of the reserved whole mulberries on top. Swirl gently to combine.
- Step 8: Add the remaining ice cream, then the rest of the compote and whole berries, swirling again to create beautiful layers throughout the ice cream.
- Step 9: Freeze the assembled ice cream for at least four hours or overnight until solid.
- Step 10: Remove the ice cream from the freezer about 5 minutes before serving to make scooping easier.
Tips & Variations
- For a chunkier texture, reserve more whole mulberries to fold in at the end instead of swirling.
- Try substituting mulberries with other berries like blackberries, raspberries, or blueberries depending on the season.
- If using frozen mulberries, thaw and drain any excess juice before cooking for best results.
- Use a hand mixer or stand mixer to whip heavy cream faster and achieve consistent peaks.
Storage
Store the ice cream in an airtight container in the freezer for up to one week. To thaw slightly for easier scooping, leave it at room temperature for 5 to 10 minutes before serving. Avoid repeated thawing and refreezing to maintain texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh or frozen mulberries?
Yes, both fresh and frozen mulberries work well. If using frozen, thaw them first and drain excess liquid before cooking to avoid overly watery compote.
Do I need an ice cream maker for this recipe?
No, this is a no-churn recipe. Whipping the cream and folding it into the flavored base creates a creamy and airy texture without any special equipment.
PrintNo-Churn Mulberry Ice Cream Recipe
This No-Churn Mulberry Ice Cream recipe is a wonderfully easy way to enjoy a creamy, fruity treat without the need for an ice cream maker. Bursting with fresh mulberries and swirls of homemade mulberry compote, this dessert combines a luscious, whipped cream base with sweetened condensed milk for perfect rich sweetness and texture. The method involves cooking down fresh or frozen mulberries into a compote which is folded into whipped cream and condensed milk, then frozen until firm, making it an ideal summer dessert or anytime indulgence.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 35 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Mulberry Compote
- 2 ½ cups (½ pound) mulberries, fresh or frozen
- ½ cup granulated sugar
- 1 tablespoon fresh lemon juice
Ice Cream Base
- 2 cups heavy cream, cold
- 12 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
Instructions
- Prepare Pan: Line an 8-inch round cake pan with a large piece of parchment paper, crumpling it beforehand to fit easily. Set aside for assembling the ice cream layers.
- Cook Mulberry Compote: In a small saucepan, combine 2 cups mulberries (reserving ½ cup whole berries), granulated sugar, and lemon juice. Cook over medium heat for 15 minutes with occasional stirring, until berries break down and juices reduce slightly.
- Blend Compote: Transfer compote to a jar and use an immersion blender or regular blender to puree it until smooth. Set aside to cool, reserving ½ cup of the compote and some whole berries for layering.
- Whip Heavy Cream: In a large bowl, whip the cold heavy cream to medium-stiff peaks using a whisk, hand mixer, or stand mixer. Chill while preparing the ice cream base.
- Mix Ice Cream Base: In another large bowl, whisk together the sweetened condensed milk, vanilla extract, and all of the blended compote except the reserved ½ cup. Combine well until smooth.
- Fold in Cream: Gently fold the whipped cream into the flavored ice cream base carefully to maintain airiness and volume.
- Layer Ice Cream: Pour half the ice cream mixture into the prepared pan. Drizzle half the reserved compote and scatter half the reserved mulberries on top. Use a spatula or knife to swirl them gently into the ice cream.
- Add Remaining Layers: Top with the remaining ice cream mixture, followed by the rest of the reserved compote and mulberries, swirling again to create beautiful layers throughout.
- Freeze: Cover and freeze the ice cream until solid, at least 4 hours or overnight for best texture.
- Serve: Remove from freezer 5 minutes before serving to soften slightly for easier scooping. Enjoy your creamy, fruity homemade mulberry ice cream!
Notes
- Use fresh or frozen mulberries; if frozen, thaw slightly before cooking.
- Line the pan with parchment paper to easily lift out the ice cream block for slicing or scooping.
- Do not over-mix the whipped cream into the base to keep the ice cream light and airy.
- Swirling the compote and berries after layering adds visual appeal and beautiful bursts of fruit flavor.
- This ice cream contains dairy and is not suitable for dairy-free diets.
- For a more intense berry flavor, you can simmer the compote longer but avoid burning it.
- Store leftovers well wrapped to prevent ice crystals from forming.
Keywords: no churn ice cream, mulberry ice cream, homemade ice cream, summer dessert, easy ice cream recipe
