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No-Churn Mulberry Ice Cream Recipe

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★★★★★

4.5 from 65 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Fold in Cream: Gently fold the whipped cream into the flavored ice cream base carefully to maintain airiness and volume.
  7. 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.
  8. 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.
  9. Freeze: Cover and freeze the ice cream until solid, at least 4 hours or overnight for best texture.
  10. 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

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