Sweet and simple, this No Churn Triple Berry Ice Cream is bursting with fresh berry flavor. Each bite is smooth and creamy, not to mention light. A cheat’s ice cream, this couldn’t be any easier to put together.
I like to eat a lot of berries, but sometimes, by the time you get to the end of them, the blueberries are a bit mushy or the strawberries are all bruised. I know I shouldn’t be so picky with my fruit, but I can’t help it. There’s nothing like a fresh, crisp blueberry or a tart blackberry that pops with juice when you bite into it. That’s where berry purée comes in–it’s the perfect way to use up any leftover fruit that still tastes fresh and delicious, but might not have the texture you want when you bite into it.
This ice cream starts with a berry purée. You can mix and match how much of each berry you want. I went blueberry and strawberry heavy with a bit of blackberries added, but it’s your ice cream and you can have 300 grams of whatever berry you want. Once you strain the purée (we don’t want the seeds), pour 100 grams into a bowl with sweetened condensed milk, vanilla, and a touch of honey for added sweetness.
And that’s it. Mostly. Once you have the purée mixed with the sweetened condensed milk, all that’s left is to whip up the heavy cream to stiff peaks. I always stop my whipped cream a bit early to check on it. If the peak droops, keep mixing it on high for about 30-60 seconds longer. The tip should stand straight up and the whipped cream will hold inside of the whisk. If it starts to clump and the shine on the cream fades, you’ve gone a bit too far. The whipped cream does the most work in making up the creamy, smooth texture of this ice cream, so it’s one thing you definitely want to get right.
Gently fold the whipped cream into the bowl with the berries and condensed milk and voila, you have an ice cream base ready to freeze. You can also have yourself a Moira and David moment. I like to swirl a bit of purée into the ice cream, but this is 100% optional. Let the ice cream freeze for about 4-6 hours, until firm, before digging in!
| Prep Time | 15-20 minutes |
| Passive Time | 4-6 hours |
| Servings |
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- 100 grams blueberries
- 80 grams blackberries
- 120 grams strawberries
- 1 can sweetened condensed milk 14 oz or 396 grams
- 1 tsp vanilla extract
- 1 Tbsp honey
- 456 mL heavy whipping cream
Ingredients
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- Rinse the berries and hull the strawberries. Using a food processor or a blender, purée the berries. Using a rubber spatula, press the purée through a sieve and into a bowl to separate the seeds. Toss the seeds and any clumpy bits. We only want to use the smooth purée.
- Line a 9" x 5" loaf pan with plastic wrap and set aside.
- In a medium to large bowl, stir together 100 grams of the berry purée, the sweetened condensed milk, vanilla, and honey. Set aside. There should still be some remaining purée; we're going to use this to swirl into the ice cream later.
- In the bowl of a stand mixer, fitted with a whisk attachment, whip the heavy cream at a medium speed until it begins to thicken. Whip on high until stiff peaks form, being careful not to over whip and turn the cream into butter--it'll start to look a bit clumpy if this happens. The cream should still be smooth and hold a straight peak when it's ready.
- Using a rubber spatula, fold half of the whipped cream into the sweetened condensed milk and berry mixture until fully incorporated. Gently fold in the other half of the whipped cream.
- Pour half of the ice cream mix into the prepared loaf pan. Drizzle 1-2 Tbsp of the remaining purée over the top of the ice cream. Layer over the second half of the ice cream mix and repeat, drizzling the purée over the top of the ice cream. Using a toothpick or butter knife, swirl the purée into the ice cream. Place in the freezer to chill for 4-6 hours until firm. I leave this uncovered until it firms up to keep the plastic from sticking to the ice cream or ruining the swirl. Scoop and serve. Cover any leftover ice cream with plastic wrap and return to the freezer.