You don’t need an ice cream machine to make this creamy summer treat. Freeze some freshly-whipped cream to make your own DIY scoops. Here, we swirl mashed fresh berries into this no-churn ice cream for an extra burst of sweetness.
Berry Swirl No-Churn Ice Cream Recipe
What you’ll need:
16 oz strawberries, trimmed
6 oz blueberries
6 oz blackberries or raspberries
1 1/4 cups heavy whipping cream
14 oz sweetened condensed milk
2 teaspoons vanilla extract
What to do:
Put a metal loaf pan in the freezer to chill. Place the strawberries, blueberries, and blackberries in a food processor. Pulse until almost smooth. Transfer to a small bowl and set aside.
In a large bowl, using a hand mixer or stand mixer, beat the cream until stiff peaks form, 4–5 minutes. In a medium bowl, mix the sweetened condensed milk and vanilla. Fold in 1 cup whipped cream until just combined, then fold in remaining whipped cream. Gently fold half of berry mixture into cream mixture.
Spread half of cream mixture into chilled loaf pan. Layer on half of remaining berry mixture on top of cream mixture. Top with remaining cream mixture and berry mixture. Using a butter knife or skewer, lightly swirl the berry mixture into the cream mixture. Cover loaf pan and freeze 8 hours or overnight.