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

Total Time 5 hours 5 minutes

Servings half cup servings

Calories 250kcal

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