This Summer Berry No-Churn Ice Cream is a creamy, 4-ingredient frozen dessert packed with fresh summer berry flavor. It's an easy berry ice cream recipe made without an ice cream maker, and it comes together with just a mixer, a bowl, and a loaf pan.

Two waffle cones filled with Berry No Churn Ice Cream are placed in a bucket of ice, with a tub of ice cream and scoop in the background.

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What to Love About No-Churn Berry Ice Cream

There are so many things to love about this easy homemade ice cream, but here are a few favorites:

No ice cream maker or machine needed.
Just 4 simple ingredients.
About 10 minutes of prep before freezing.
Smooth, creamy, and filled with summer berry flavor.
Easy to make ahead for cookouts, picnics, and warm-weather gatherings.

With ice cream this smooth and delicious, you truly don't need a machine. It's simple enough for a summer afternoon, pretty enough for entertaining, and one of those cold dessert recipes you'll want tucked into the freezer all season long.

No-churn ice cream is one of the easiest chilled desserts you can make. The process is simple: whip the cream, fold in sweetened condensed milk and vanilla, swirl in berries, and freeze until scoopable.

Berry No-Churn Ice Cream Ingredients

This homemade berry ice cream is made with 4 simple ingredients. You'll find exact measurements in the recipe card below, but here's what you'll need:

A food processor with chopped berries, a bowl of blueberries, a pitcher of cream, and a can of condensed milk are arranged on a round wooden board-perfect ingredients for Berry No Churn Ice Cream-with a blue spatula and striped cloth.

Mixed berries: Use your favorite fresh or frozen berries. I love a mix of strawberries, blueberries, and raspberries, but blackberries, boysenberries, or all blueberries are delicious too.
Heavy whipping cream: This gives no-churn ice cream its creamy, scoopable texture.
Sweetened condensed milk: Adds sweetness and helps create that smooth, classic ice cream consistency without churning.
Vanilla extract: A splash of vanilla brings out the flavor of the berries and gives the ice cream a lovely homemade taste.

How to Make Berry Ice Cream Without an Ice Cream Maker

No-churn ice cream is one of the easiest summer desserts to make by hand. Detailed instructions are in the recipe card below, but here's a quick overview:

A food processor bowl containing a chopped mixture of red berries and dark beans sits on a wooden cutting board, ready to be transformed into Berry No Churn Ice Cream, with a blue spatula and an open can nearby.

Step 1: Puree the berries. Add the berries to a blender or food processor and puree until mostly smooth. You can leave a little texture if you like bits of fruit in your ice cream.

A glass bowl filled with freshly whipped cream sits on a wooden board atop a white surface, ready to be folded into homemade Berry No Churn Ice Cream.

Step 2: Whip the cream. In a large bowl, beat the heavy whipping cream until stiff peaks form.

A rectangular metal pan filled with creamy Berry No Churn Ice Cream swirled with red fruit, topped with a blue-handled spatula, sits on a wooden board.

Step 3: Fold in the Berries. Fold or swirl the berry puree into the cream mixture, depending on whether you want a fully blended berry ice cream or a pretty berry swirl. Spoon into a chilled metal loaf pan or freezer-safe container.

A rectangular metal pan filled with Berry No Churn Ice Cream-vanilla ice cream swirled with raspberry sauce-sits next to a waffle cone, a striped towel, and a mug on a white wooden surface.

Step 4: Freeze. Cover tightly and freeze for at least 6 hours, or overnight, before serving.

Tips for the Creamiest No-Churn Ice Cream

For the best texture, whip the cream until it holds stiff peaks, but don't overmix once the condensed milk is added. Gentle folding helps keep the ice cream light and creamy.

A metal loaf pan freezes quickly and works beautifully for no-churn ice cream. Press plastic wrap directly against the surface before covering to help prevent ice crystals.

Let the ice cream sit at room temperature for a few minutes before scooping, especially if it has been frozen overnight.

Berry Variations

This recipe is easy to adapt with the berries you have on hand.

Blueberry ice cream: Use all blueberries for a pretty purple-blue ice cream with sweet summer flavor.
Strawberry berry ice cream: Use mostly strawberries for a classic flavor and soft pink color.
Boysenberry ice cream: Use boysenberries for a deeper berry flavor and beautiful color.
Mixed berry ice cream: Use a combination of strawberries, blueberries, raspberries, and blackberries for a bright summer dessert.

Two waffle cones with scoops of Berry No Churn Ice Cream rest on ice beside a tub of ice cream and an ice cream scooper on a white surface.

Freezing No-Churn Ice Cream

Metal loaf pans are perfect for freezing no-churn ice cream because they chill quickly and make scooping easy. You can also use a freezer-safe ice cream container.

If using a loaf pan, tightly cover the ice cream with plastic wrap, pressing it directly onto the surface, then wrap again or cover with foil. This helps prevent ice crystals and freezer burn.

No-churn ice cream can be stored in the freezer for up to 1 month, but it's best enjoyed within the first couple of weeks for the creamiest texture.

A glass bowl filled with scoops of Berry No Churn Ice Cream, placed on a striped cloth with a metal pan of ice cream in the background.

Two waffle cones filled with Berry No Churn Ice Cream are nestled in a white bucket of ice, with a tub of ice cream and a scoop in the background.

Author: Stephanie Wilson

Summer Berry No-Churn Ice Cream

This Summer Berry No-Churn Ice Cream is a creamy, 4-ingredient frozen dessert made without an ice cream maker. Filled with fresh berry flavor and easy to make ahead, it's a simple cold dessert for summer gatherings, cookouts, and warm days.

5 from 3 votes

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Prep: 10

Additional Time: 6

Total Time: 6 10

Servings: servings

Equipment

Ingredients

▢ 2 ½ cups berries strawberries, blueberries, raspberries
▢ 2 cups Heavy Whipping Cream
▢ 1 (14-oz) can Sweetened Condensed Milk
▢ 1 ½ teaspoons vanilla extract

Get Recipe Ingredients

Instructions

Place a metal loaf pan or ice cream container in the freezer to chill while you're making the ice cream.
In a blender or food processor, blend the berries until mostly smooth. I like a few larger berry chunks too.
With a hand mixer, beat the heavy whipping cream until soft peaks form. With a spatula, fold in the sweetened condensed milk and vanilla until just combined. Carefully fold the berries into the cream mixture leaving streaks of color.
Pour the ice cream mixture into the chilled metal loaf pan, cover, and freeze for 6 hours to overnight.

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Notes

Berry Swirls: For a pretty berry swirl, gently fold the berry puree into the whipped cream mixture only a few times before freezing. For a more evenly flavored berry ice cream, fold until the berry mixture is fully combined.
Container: A metal loaf pan works especially well for freezing no-churn ice cream. Press plastic wrap directly onto the surface before covering to help prevent ice crystals.
Serving: Let the ice cream sit at room temperature for 5 to 10 minutes before scooping if it has been frozen overnight.

Nutrition

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