Description
Indulge in the creamy and refreshing delight of No-Churn Mulberry Ice Cream, perfect for a warm day or a sweet treat any time of year.
Ingredients
Scale
- 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 tsp. vanilla extract
Instructions
- In a medium bowl, combine mulberries, sugar, and lemon juice. Mash the mixture gently with a fork and let sit for 10 minutes.
- In a large mixing bowl, whisk together heavy cream, sweetened condensed milk, and vanilla extract until well combined.
- Fold the mulberry mixture into the cream mixture until fully incorporated.
- Pour the mixture into an airtight container and freeze for at least 4 hours, or until solid.
Notes
For an extra touch, add chopped nuts or chocolate chips before freezing. Use fresh mulberries for the best flavor, but frozen ones work well too.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 60 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
Keywords: No-Churn Mulberry Ice Cream, mulberry dessert, no-churn ice cream, summer treat