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This Mixed Berry No Churn Ice Cream recipe is ultra creamy and made with just a few simple ingredients. Even better? It whips up in just 20 minutes with no ice cream machine required!
Check out this Mixed Berry No Churn Ice Cream recipe below or PIN IT for later!
Originally published July 2011 and updated August 2026
We are in the thick of a major heat wave. I’m talking 100 degree plus temperatures that nothing, not even AC, ice cold drinks or the pool can help with.
But, we are doing everything we can to beat the heat including keeping our freezer stocked with our favorite store-bought and homemade frozen treats.
From these Sour Apple Popsicles, to our favorite homemade Cookies and Cream Ice Cream, to having all the ingredients on hand to make Mocha Root Beer Floats, we are at the point we would do anything to keep cool!
This recipe for Mixed Berry No Churn Ice Cream is another summertime favorite that delivers everything you love about classic homemade ice cream—bold flavor and creamy texture.
It’s a twist on our classic Vanilla No Churn Ice Cream, except it is loaded with fresh, summer berries.
We love all no churn ice cream recipes because you don’t need an expensive ice cream maker or complicated techniques to create creamy homemade ice cream.
In just a few minutes, using common kitchen utensils and basic panty staples, you can whip up a delicious frozen treat in the comfort of your own kitchen.
Whether you’re making this No Churn Ice Cream with Mixed Berries for a backyard barbecue, birthday celebration, or simply because it’s the dog days of summer, this easy dessert recipe is guaranteed to become a freezer staple.
Helpful Tips and Information:
What Is No Churn Ice Cream?
Traditional ice cream, made in an ice cream maker, depends on constant churning while it freezes. The churning incorporates air while preventing large ice crystals from forming, resulting in a smooth, creamy texture.
Traditional ice cream also commonly starts with an egg custard base that has to be cooked and then chilled before churning.
No churn ice cream skips both of these steps entirely. Instead, whipped heavy cream creates the light, airy structure while sweetened condensed milk provides sweetness, richness, and enough sugar to keep the finished ice cream soft and scoopable.
Ingredients needed to make Mixed Berry No Churn Ice Cream:
- Assorted mixed berries – When making this during the summer months, which happens to be peak berry season, we recommend using an assortment of fresh berries – strawberries, raspberries, blackberries and blueberries. However, thawed frozen mixed berries can also be used.
- Granulated sugar – A little sugar helps sweeten the berries, which can sometimes be tart depending on the time of year you make this.
- Lemon juice – The lemon juice in this ice cream recipe is optional, but adds a little brightness and brings out the natural berry flavors.
- Heavy cream – Heavy cream is essential to this recipe and can’t be substituted. This is because the heavy cream is whipped into stiff peaks and folded into the sweetened condensed milk. This method gives the ice cream an airy and creamy texture without the need of an ice cream maker.
- Sweetened condensed milk – This ingredient also cannot be substituted as it is what provides sweetness and helps with the velvety texture of this homemade ice cream.
- Vanilla bean paste – We like to use vanilla bean paste in this recipe as it will lend a stronger flavor profile to the finished ice cream. You can buy an affordable jar at Trader Joe’s and many other brands, such as Nielsen-Massey, are also available to order online. However, if you don’t have vanilla bean paste, simply use pure vanilla extract and double the amount of vanilla called for in the recipe.
Equipment needed to make No Churn Ice Cream
One of the best parts of this recipe is how little equipment you need, with everything being common kitchen utensils.
- Electric hand mixer or stand mixer
- Blender or food processor
- Fine mesh strainer
- Wire whisk
- Large mixing bowls
- Rubber spatula
- Freezer-safe container with an airtight lid
How to Make No Churn Ice Cream
Step 1: Whip the Heavy Cream
Begin with very cold heavy cream. Using a wire whisk or eclectic mixer, beat cream until stiff peaks form. The cream should hold its shape when the beaters are lifted straight up but still look smooth.
Avoid whipping until the cream looks “curdled”.
Step 2: Prepare the Base
In a separate bowl, whisk together until smooth:
- Sweetened condensed milk
- Vanilla
- Mixed berry puree
Step 3: Fold—Don’t Stir
This is the most important technique in the entire recipe.
Using a rubber spatula, slowly and gently fold the whipped cream into the condensed milk mixture. To do this, sweep the spatula down the side of the bowl, turning underneath the mixture, and then folding it over the top. Repeat as necessary until all the whipped cream is folded in and no white streaks appear.
This folding technique preserves all the tiny air bubbles that make the finished ice cream incredibly light and airy.
Stirring removes the air bubbles and produces a denser ice cream.
Step 4: Freeze
Transfer the ice cream mixture to a freezer safe container with a tight fitting lid.
To prevent freezer burn or ice crystals from forming, press plastic wrap directly against the surface of the ice cream before covering with a lid.
Freeze for at least six to eight hours.
Expert Tips for Perfect No Churn Ice Cream
Over the years, I’ve discovered that a few simple techniques make the difference between good homemade ice cream and truly unforgettable homemade ice cream.
Start with Cold Ingredients
Cold heavy cream whips up quicker and is more stable than cream that is slightly warm. If possible, we even recommend chilling your mixing bowl and beaters for fifteen to twenty minutes before whipping the cream.
Don’t Rush the Whipping
You’ll want stiff peaks that will stand upright when the whisk is held straight up and do not fall off. However, it should not be whisked so much that it looks curdled. Properly whipped cream creates the structure that replaces the need of an ice cream machine.
Fold Gently
Gentle folding of the whipped cream into the sweetened condensed milk keeps the mixture fluffy and produces that melt-in-your-mouth texture everyone loves.
Cover the Surface
A tight fitting lid and plastic wrap directly touching the surface of the ice cream helps minimize ice crystal formation during freezing.
Common Mistakes to Avoid
Avoid these mistakes, and every batch will be smooth, creamy, and scoopable.
- Using low-fat cream or whip cream instead of heavy cream
- Over or under whipping the cream
- Stirring instead of folding
- Freezing uncovered
- Serving straight from the freezer without resting for 5–10 minutes
Frequently Asked Questions
Can I make no churn ice cream without sweetened condensed milk?
No. Sweetened condensed milk is one of the key ingredients that gives this recipe its creamy texture. It provides both sweetness and the right balance of sugar to help prevent large ice crystals from forming during freezing.
Why is my no churn ice cream icy?
Ice crystals usually develop because of extra moisture or improper storage.
Some common causes include:
- Using fruit with too much water
- Not covering the surface before freezing
- Freezing in a container that isn’t airtight
- Under or overwhipping the heavy cream
- Storing the ice cream in the freezer for too long
For the creamiest texture, freeze the ice cream in an air tight container with plastic wrap pressed directly onto the surface.
Why isn’t my heavy cream whipping?
Heavy cream should contain at least 36% milk fat and should be very cold.
If it isn’t whipping:
- Chill the bowl and beaters for 15–20 minutes.
- Store the heavy cream in the coldest part of your refrigerator and only take it out right before whipping. Warm cream simply won’t hold enough air.
- Make sure you’re using heavy whipping cream rather than half-and-half or light cream.
How long does homemade no churn ice cream last in the freezer?
If stored properly, homemade ice cream will keep for about 4-6 weeks in the freezer.
The best way to store homemade ice cream is in a metal or glass loaf pan or bowl with a tight fitting lid.
To help prevent freezer burn, press a sheet of plastic wrap directly onto the top of the frozen ice cream and place a secure and tight fitting lid on top of the bowl.
If you make homemade ice cream frequently, we recommend investing in reusable ice cream containers.
Do I need an ice cream maker?
Not at all! No churn ice cream relies on whipping heavy cream until stiff and folding it into sweetened condensed milk to help create the airy texture that an ice cream machine would normally provide.
Why is my ice cream hard as a rock?
Homemade ice cream doesn’t contain the added stabilizers and emulsifiers commonly found in store-bought ice cream. If it’s frozen solid, and too hard to scoop, let the ice cream sit at room temperature for about 5–10 minutes before scooping.
A sturdy ice cream scoop dipped in warm water also makes serving ice cream much easier.
If you liked this ice cream recipe, then you will love these other no bake desserts:
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Mixed Berry No Churn Ice Cream
This Mixed Berry No Churn Ice Cream is ultra creamy and made with just a few simple ingredients. Even better? It whips up in just 20 minutes with no ice cream machine required!
Ingredients
- 4 cups mixed berries, (strawberries, blueberries, raspberries, blackberries)*
- 1/3 cup granulated sugar
- 1 teaspoon lemon juice
- 2 cups heavy cream
- 1 (14 ounce) can sweetened condensed milk
- 1/2 tablespoon vanilla bean paste**
Instructions
- Thoroughly wash berries and remove any stems.
- Combine the berries, sugar and lemon juice in a blender or food processor. Blend until smooth.
- Pour the blended fruit mixture into a fine-mesh strainer set over a large bowl. Press the mixture through the strainer using a rubber spatula. Discard seeds. Optional: Set aside approximately ¼-½ cup of the berry mixture for serving over the ice cream. If you don't want to have extra berry puree for serving, stir all of it into the condensed milk mixture.***
- Into the bowl with the berry puree, whisk in the sweetened condensed milk and vanilla bean paste. Set aside.
- Meanwhile, in a separate large bowl, using a wire whisk or electric mixer with a whisk attachment, whisk the heavy cream until stiff peaks form. The cream will be done when you pull the whisk out and the cream stands at attention and does not easily fall off the whisk.
- A little at a time, slowly and gently fold the whipped cream into sweetened condensed milk mixture, folding just until combined. To do this, sweep the spatula down the side of the bowl, turning it underneath the berry mixture, and then folding it over the top. Repeat as necessary until all the whipped cream is folded in and no white streaks appear.
- Pour ice cream mixture into a freezer safe container.
- Press a sheet of plastic wrap directly onto the top of the ice cream (to help prevent freezer burn) and secure the container with a tight fitting lid. Freeze for at least 5-6 hours or until firm.
- Serve with reserved berry puree, if desired.
Notes
*Frozen mixed berries can be used, just thaw and drain extra liquid before using.
**1 tablespoon pure vanilla extract can be substituted.
***Store berry puree topping in the refrigerator.
Note: The color of your ice cream may vary depending on the mix of berries you use and if you set aside some of the puree to serve with the ice cream.
PLEASE SEE THE "HELPFUL TIPS AND INFORMATION" SECTION ABOVE FOR ADDITIONAL RECIPE NOTES.
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I'm sorry, this may sound mean, but I hate that girl! I soooo want to be on the ice cream diet! Especially with your mixed berry ice cream!
How lucky! I wish I could go on a doctor- ordered ice cream diet, but I don't see that happening anytime soon! But you can bet that if I did, this ice cream would be on my list first!!