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No Churn Berry Ice Cream
This
no churn berry ice cream
is great for all occasions and festivities! Made with only four ingredients, this is the easiest way to make delicious summer berry ice cream.
Course
Dessert
Cuisine
American
Prep Time
5
minutes
minutes
Total Time
5
hours
hours
5
minutes
minutes
Servings
12
half cup servings
Calories
250
kcal
Author
Wanda Simone
Equipment
loaf pan
mixer and mixing bowl
Food processor or blender
Spoon for mixing
Ingredients
1
16-ounce container
heavy cream
also known as whipping cream
2
cups
frozen berry mix
strawberries, cranberries, raspberries, blackberries etc.
1
14-ounce can
sweetened condensed milk
Pinch
salt
Instructions
Place a loaf tin in the freezer to get it as cold as possible.
In a food processor or blender, mix the berries with the condensed milk and a pinch of salt until well combined.
With a mixer, whip the heavy cream until stiff peaks form.
Add the condensed milk and berry mixture to the whipped cream. Carefully mix with a spoon so the whipped cream doesn’t lose its fluffiness.
Pour into the cold loaf tin.
Freeze for 5 to 8 hours before serving.
Notes
You can use any kind of frozen fruit (such as strawberries, blueberries or mangoes) to create different flavors of ice cream.
Let the frozen ice cream sit on the counter for 5 minutes before serving for easier scooping.
Nutrition
Calories:
250
kcal
|
Carbohydrates:
22
g
|
Protein:
3
g
|
Fat:
17
g
|
Saturated Fat:
11
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Cholesterol:
63
mg
|
Sodium:
57
mg
|
Potassium:
165
mg
|
Fiber:
1
g
|
Sugar:
20
g
|
Vitamin A:
656
IU
|
Vitamin C:
2
mg
|
Calcium:
121
mg
|
Iron:
1
mg