No-Churn Fresh Berry Ice Cream (No Machine, 5 Ingredients)

How to Make No-Churn Fresh Berry Ice Cream (No Machine, 5 Ingredients)

1. 1

   Step 1: Make the berry compote

   Combine the mixed berries, granulated sugar, lemon juice and a pinch of salt in a small saucepan over medium heat. Cook, stirring occasionally, until the berries break down and the mixture becomes syrupy, about 6–8 minutes. Remove from heat and let cool to room temperature, then chill in the fridge until fully cold (at least 20 minutes) so it doesn't melt the whipped cream.

   For this step

   • 3 cupsMixed fresh berries (strawberries, raspberries, blueberries, blackberries)
   • 2 tbspGranulated sugar
   • 1 tbspFresh lemon juice
   • a pinchPinch of fine salt
   
2. 2

   Step 2: Whip the cream

   Pour the cold heavy whipping cream into a chilled mixing bowl and whip with a hand mixer or stand mixer on medium-high speed until soft to medium-stiff peaks form. Take care not to overbeat — you want a light, billowy texture that will hold the condensed milk when folded in.

   For this step

   • 2 cupsHeavy whipping cream (cold)
   
3. 3

   Step 3: Sweeten and flavor

   In a separate bowl, stir the sweetened condensed milk with the vanilla extract until smooth. Gently fold the condensed milk mixture into the whipped cream with a rubber spatula in 2–3 additions, keeping as much air in the cream as possible for a light texture.

   For this step

   • 1 14 oz canSweetened condensed milk (one 14 oz/396 ml can)
   • 1 tspPure vanilla extract
   
4. 4

   Step 4: Swirl in the berries and assemble

   Fold about two-thirds of the cooled berry compote into the cream mixture, leaving a streaky marbled pattern; reserve the rest for topping. Transfer the mixture to a loaf pan or airtight container, spooning and gently swirling the remaining compote on top to create ribbons.
   
5. 5

   Step 5: Freeze and serve

   Cover the pan tightly and freeze until firm, at least 6 hours or overnight. To serve, let sit at room temperature 5–10 minutes for easier scooping, then scoop and enjoy — garnish with extra fresh berries if you like.
   

1. Combine the mixed berries, granulated sugar, lemon juice and a pinch of salt in a small saucepan over medium heat. Cook, stirring occasionally, until the berries break down and the mixture becomes syrupy, about 6–8 minutes. Remove from heat and let cool to room temperature, then chill in the fridge until fully cold (at least 20 minutes) so it doesn't melt the whipped cream.
2. Pour the cold heavy whipping cream into a chilled mixing bowl and whip with a hand mixer or stand mixer on medium-high speed until soft to medium-stiff peaks form. Take care not to overbeat — you want a light, billowy texture that will hold the condensed milk when folded in.
3. In a separate bowl, stir the sweetened condensed milk with the vanilla extract until smooth. Gently fold the condensed milk mixture into the whipped cream with a rubber spatula in 2–3 additions, keeping as much air in the cream as possible for a light texture.
4. Fold about two-thirds of the cooled berry compote into the cream mixture, leaving a streaky marbled pattern; reserve the rest for topping. Transfer the mixture to a loaf pan or airtight container, spooning and gently swirling the remaining compote on top to create ribbons.
5. Cover the pan tightly and freeze until firm, at least 6 hours or overnight. To serve, let sit at room temperature 5–10 minutes for easier scooping, then scoop and enjoy — garnish with extra fresh berries if you like.