No-Churn Boysenberry Ice Cream
Easy, no-churn boysenberry ice cream - no ice cream maker needed.
Servings: 16 servings
Calories: 186kcal
Ingredients
- 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
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 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.
Notes
Mix gently: When incorporating the boysenberries and sweetened condensed milk, fold them in gently to avoid losing airiness and to maintain a creamy texture.
Freeze quickly: Ice cream freezes faster in a shallow plastic or metal container.
Storage: When stored in a tightly sealed container, no-churn ice cream remains fresh for 4 weeks in the freezer.
Nutrition
Calories: 186kcal | Carbohydrates: 15g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 42mg | Sodium: 40mg | Potassium: 132mg | Fiber: 0.4g | Sugar: 15g | Vitamin A: 509IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 0.1mg
