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 immersion mixer or blender and four simple ingredients. This delicious ice cream is light and fruity as it’s made with condensed milk and milk instead of cream. The recipe works with frozen, fresh, or even tinned boysenberries, making it an incredibly versatile dessert all year round.
For more delicious dessert recipes, check out my giant stuffed chocolate cookies, Prosecco panna cotta, and plum and gin ice blocks.
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 recipe
- No-churn recipe, no ice cream maker needed
- Recipe without cream
- Works with fresh, tinned, and frozen boysenberries
Ingredients
- 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.
- Milk – Opt for full-fat milk, as it provides a creamier and richer texture compared to lower-fat milk varieties.
- Vanilla – Vanilla essence or extract adds depth of flavor to this ice cream.
How to make boysenberry ice cream
- Prepare the fresh, tinned, or frozen boysenberries.
- Add all ingredients to a blender. Blend until you have a smooth and vibrant mixture.
- Pour the mixture into a shallow freezer-proof tin or container and freeze it for 8 hours or until fully set.
Tips
- Chill the ingredients: Ensure that both the sweetened condensed milk and the milk are properly chilled before mixing. Cold ingredients help achieve a smoother consistency in the final ice cream.
- Blend well: Blend the sweetened condensed milk thoroughly to add air and create a light base for your ice cream.
- Mix gently: When incorporating the milk into the sweetened condensed milk, blend gently to avoid losing airiness and to maintain a creamy texture.
Serving
This berrylicious ice cream can be enjoyed on its own in a bowl or cone or used as a delicious topping for desserts like chocolate cake, pancakes, or waffles.
Boysenberry ripple
To create boysenberry ripple ice cream, blend the boysenberries separately and loosely fold them into the condensed milk, milk, and vanilla mixture using a spoon.
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FAQ
When stored in a tightly sealed container, no-churn ice cream remains fresh for up to 10 days in the freezer.
Ice cream freezes faster in a shallow plastic or metal container.
Recipe
No-Churn Boysenberry Ice Cream
Ingredients
- 1 cup boysenberries fresh, frozen, or tinned (drained)
- 2 cans sweetened condensed milk chilled, 14 oz / 395g each
- 1 cup full-fat milk chilled
- 2 tsp vanilla extract
Instructions
- 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 blender or immersion blender, whisk 2 cans sweetened condensed milk thoroughly for 2 minutes to add air and create a light base for your ice cream.
- Add 3/4 of the boysenberries, 1 cup full-fat milk, and 2 tsp vanilla extract. Briefly blend the mixture to avoid losing airiness and to maintain a creamy texture.2 cans sweetened condensed milk, 1 cup full-fat 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.