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.
Servings: 8 servings
Calories: 230kcal
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
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.
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
Calories: 230kcal | Carbohydrates: 8g | Protein: 2g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 67mg | Sodium: 17mg | Potassium: 84mg | Fiber: 1g | Sugar: 6g | Vitamin A: 897IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 0.1mg