Description
A creamy and refreshing ice cream made with fresh mulberries, perfect for summer days.
Ingredients
Scale
- 2 cups Fresh or Frozen Mulberries
- 1 cup Heavy Cream
- 1 cup Sweetened Condensed Milk
- 1 teaspoon Vanilla Extract
- 1 tablespoon Lemon Juice
- Pinch of Salt
Instructions
- Combine mulberries and lemon juice in a blender; blend until smooth.
- Whip the heavy cream until it reaches soft peaks.
- Fold the sweetened condensed milk and vanilla extract into the whipped cream.
- Gently fold the blended mulberries into the mixture until incorporated.
- Pour the mixture into a loaf pan or airtight container, smoothing the top.
- Freeze for at least 360 minutes or until solid.
- Scoop and enjoy your no-churn mulberry ice cream!
Notes
For a richer flavor, use organic heavy cream and high-quality vanilla extract.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Dessert
- Method: No Churn
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg