Whip-up a batch of homemade boysenberry ice cream without an ice cream maker using this easy, no-churn recipe. All you need is an electric mixer and four simple ingredients. Made with condensed milk and cream, this easy ice cream is incredibly silky and fruity. The recipe works with frozen, fresh, or even tinned boysenberries, making it an incredibly versatile dessert all year round.
What is boysenberry ice cream?
Boysenberry ice cream is a frozen dessert made with boysenberries, a type of berry that is a cross between a raspberry, blackberry, loganberry, and dewberry.
Their sweet and tart flavor makes them a perfect choice for creating flavorful and vibrant ice cream.
Why you’ll love this boysenberry ice cream
- No-churn recipe, no ice cream maker needed
- 4 ingredients only
- Works with fresh, tinned, and frozen boysenberries
- Boysenberries – You can use fresh, frozen, or tinned boysenberries for this recipe. Simply drain the syrup of the tinned fruit. You can use fresh or frozen boysenberries straight away.
- Condensed milk – Sweetened condensed milk provides sweetness, creaminess, and a smooth texture.
- Cream – Opt for heavy cream, as it provides a creamier and richer texture compared to lower-fat options.
- Vanilla – Vanilla extract adds depth of flavor to this ice cream. You can use vanilla essence if needed.
Tips for no-churn ice cream
- Chill the ingredients: Ensure that both the sweetened condensed milk and cream are properly chilled before mixing. Cold ingredients help achieve a smoother consistency in the final ice cream.
- Mix gently: When incorporating the boysenberries and sweetened condensed milk, fold them in gently to avoid losing airiness and to maintain a creamy texture.
To create boysenberry ripple ice cream, blend the boysenberries separately and loosely fold them into the condensed milk, cream, and vanilla mixture using a spoon.
When stored in a tightly sealed container, no-churn ice cream remains fresh for 2-3 weeks in the freezer.
Ice cream freezes faster in a shallow plastic or metal container.
No-Churn Boysenberry Ice Cream
- 2 cups heavy cream chilled
- 1 cup boysenberries fresh, frozen, or tinned (drained)
- 1 can sweetened condensed milk chilled, 14 oz / 395g each
- 2 tsp vanilla extract
- Wash and thoroughly dry the fresh 1 cup boysenberries. If you are using tinned boysenberries, fully drain off the syrup. Frozen boysenberries can be used straight away.1 cup boysenberries
- Using a stand-up or hand held mixer whisk 2 cups heavy cream until soft peaks form.2 cups heavy cream
- Using a large spoon, gently fold in 3/4 of the boysenberries, 1 can sweetened condensed milk, and 2 tsp vanilla extract.1 can sweetened condensed milk, 2 tsp vanilla extract
- Pour the boysenberry mixture into a freezer-proof container or loaf pan and decorate the top with 1/4 cup of crushed boysenberries. Cover the container with a lid or plastic wrap and freeze it for 8 hours or until fully set.