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A No-Churn Triple Berry Ice Cream cone topped with two scoops brims with flavor. Fresh raspberries, blueberries, and strawberries surround it on a gray surface. In the background, a glass dish holds more ice cream amidst scattered fruit and two spoons.
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No-Churn Triple Berry Ice Cream

This simple ice cream is fast and easy to make and has so much wonderful flavor.
Course Dessert
Cuisine American
Method No Cook/Assemble
Main Ingredient Dairy
Calories 445kcal
Author Kelli Miller

Ingredients

  • 1 Cup(s) each of strawberries blueberries, raspberries
  • 2 tsp of vanilla
  • 14 oz of sweetened condensed milk
  • 2 Cup(s) of heavy cream

Instructions

  • Whip the heavy cream in a stand mixer with a whisk until you get stiff peaks.
  • Cut up the strawberries, blueberries and raspberries while the heavy cream is being mixed.
  • Add to the blender and mix.
  • Pour in the condensed milk and vanilla and mix for 2-3 minutes.
  • Fold the blended fruit into the cream. Dont over stir.
  • Put in the freezer for 6 hours.

Nutrition

Serving: 1g | Calories: 445kcal | Carbohydrates: 44g | Protein: 7g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 102mg | Fiber: 2g | Sugar: 42g
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