Indulge in the delightful creaminess of this No-Churn Mulberry Ice Cream, a perfect treat to beat the heat!

Scale

2 ½ cups (½ pound) mulberries

fresh or frozen

½ cup granulated sugar

1 tablespoon fresh lemon juice

2 cups heavy cream

12 ounces sweetened condensed milk

1 tsp. vanilla extract

In a blender, combine mulberries, granulated sugar, and lemon juice. Blend until smooth.
In a separate bowl, whisk together heavy cream, sweetened condensed milk, and vanilla extract until well combined.
Gently fold the mulberry mixture into the cream mixture until fully incorporated.
Pour the mixture into an airtight container and freeze for at least 4 hours or until firm.
Scoop and enjoy your homemade No-Churn Mulberry Ice Cream!

For best flavor, use fresh mulberries when in season. This ice cream can be stored in the freezer for up to 2 weeks.

Keywords: No-Churn Mulberry Ice Cream, mulberry dessert, homemade ice cream, summer treat, easy ice cream recipe