A creamy no-churn mixed berry ice cream made with strawberries, blueberries, raspberries, whipped cream, and sweetened condensed milk.

Scale

1 cup strawberries chopped

1 cup blueberries

1 cup raspberries

1/3 cup granulated sugar

1 tablespoon lemon juice

2 cups heavy whipping cream

1 can sweetened condensed milk

1 teaspoon vanilla extract

Pinch of salt

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1. Combine berries, sugar, and lemon juice in a saucepan.

2. Cook for 5–7 minutes until softened.

3. Mash lightly and cool completely.

4. Whip heavy cream to stiff peaks.

5. Mix condensed milk, vanilla, and salt.

6. Fold whipped cream into condensed milk mixture.

7. Layer ice cream base and berry sauce in pan.

8. Swirl gently with a knife.

9. Freeze 6 hours or overnight.

10. Scoop and serve.

Cool berry mixture completely before mixing.

Do not over-swirl for best berry ribbons.

Store covered to prevent ice crystals.

Let sit 5 minutes before scooping.