Summer Berry No Churn Ice Cream
This Summer Berry No Churn Ice Cream is a 4-ingredient, incredibly easy-to-make treat. It's deliciously smooth, creamy, and packed with summer berry flavor.
Servings: 8 servings
Calories: 230kcal
Ingredients
- 2 1/2 cups berries strawberries, blueberries, raspberries
- 2 cups Heavy Whipping Cream
- 1 (14-oz) can Sweetened Condensed Milk
- 1 1/2 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
What Kind of Berries are Best?
- Use a blend of your favorite berrie or what's in season. I like the combination of strawberries, blueberries and raspberries. But later in the summer, marion berries and blackberries are delicious too.
How Long Does the Ice Cream Keep?
- It's best if stored in an airtight container for up to 1 month.
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