Triple Berry No Churn Ice Cream
This Triple Berry No Churn Ice Cream is the ultimate Summer treat! A combination of strawberries, blueberries and raspberries blended with vanilla, heavy cream and sweetened condensed milk makes for a decadent dessert. Best of all, this simple homemade ice cream recipe is quickly made without an ice cream maker!
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Servings: 10
Calories: 313kcal
Equipment
Ingredients
- 1 cup strawberries
- 1 cup blueberries
- 1 cup raspberries
- 2 teaspoons vanilla
- 14 ounces of sweetened condensed milk
- 2 cups heavy cream
Instructions
- Start by whipping the heavy cream in a stand mixer with a whisk attachment or using a hand mixer. Whip until you notice stiff peaks.
- While the heavy whipping cream is whipping, place cut strawberries, blueberries, and raspberries into a blender and combine until liquidy and smooth. (You can leave some chunks of fruit if you want it to have fruit pieces in the ice cream)
- Add the sweetened condensed milk and vanilla to the heavy whipping cream. Combine in mixer for 2-3 additional minutes.
- Fold in the fruit mixture to the heavy cream. Don’t stir a ton, just gently fold in so you have some streaks of vanilla and streaks of berry.
- Freeze for 6 hours and enjoy!
Notes
Tips/Tricks/Variations
- Feel free to adjust the fruit to meet your needs/wants. You can add extra or omit any of the berries. Blackberries could also be added in as a nice surprise.
- If you don’t like the seeds in the berries, you can strain it before adding it to the heavy cream. I don’t mind the seeds, but when using blackberries they are large and not as appealing.
- You can swap out the vanilla for almond extract to add some fun flavor.
- You do not have to stir the ice cream as it freezes. Just set it in the freezer and forget it
Nutrition
Calories: 313kcal | Carbohydrates: 28g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 79mg | Sodium: 69mg | Potassium: 234mg | Fiber: 1g | Sugar: 24g | Vitamin A: 814IU | Vitamin C: 14mg | Calcium: 149mg | Iron: 1mg