Description
This No-Churn Mulberry Ice Cream recipe offers a delightfully creamy and fruity treat without the need for an ice cream maker. Bursting with fresh mulberry compote swirled through rich sweetened condensed milk and whipped cream, it’s a perfect make-ahead dessert that requires simple ingredients and minimal prep time.
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 the parchment paper beforehand helps it fit easily in the pan. Set aside.
- Make Mulberry Compote: 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 have broken down and the mixture slightly reduces.
- Blend Compote: Transfer the warm compote to a jar and blend with an immersion blender until smooth. Alternatively, use a standard blender. Set aside to cool, reserving ½ cup of compote for swirling.
- Whip Cream: In a large mixing bowl, whip the cold heavy cream using a whisk or mixer until medium-stiff peaks form. Chill the whipped cream in the fridge while continuing the recipe.
- Mix Ice Cream Base: In another large bowl, whisk together the sweetened condensed milk, vanilla extract, and the blended compote (excluding the reserved ½ cup). Mix thoroughly until well combined.
- Fold in Whipped Cream: Gently fold the whipped cream into the flavored ice cream base, taking care to maintain the airy texture.
- Layer Ice Cream and Compote: Pour half of the ice cream mixture into the prepared pan. Drizzle half of the reserved compote and scatter half of the reserved whole berries over the top. Gently swirl to combine.
- Add Remaining Layers: Top with the remaining ice cream, followed by the rest of the compote and whole berries. Swirl again to create beautiful layers throughout.
- Freeze: Place the pan in the freezer for at least 4 hours or overnight for the ice cream to become firm.
- Serve: Remove from freezer 5 minutes before serving to soften slightly for easier scooping. Enjoy your no-churn mulberry ice cream!
Notes
- Using fresh or frozen mulberries works equally well; just thaw frozen berries before use.
- Crumpling parchment paper before lining the pan makes it easier to fit.
- Be gentle when folding whipped cream into the base to retain a light texture.
- If you prefer chunks of berries throughout, reserve half the berries unblended as shown.
- Allow ice cream to sit out a few minutes before scooping for best texture.
- This recipe requires no ice cream maker and is perfect for quick homemade ice cream.
