Mulberry Ice Cream

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If you've got a mulberry tree, you know by June you'll have more mulberries than you know what to do with! This Homemade Mulberry Ice Cream is made simple with real cream, milk and sugar, and loaded with fresh picked mulberries! It's rich and creamy, a delicious summer treat!

Prep Time15

churn time25

Total Time40

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 252kcal

Author: Meryl Downing

Equipment

blender
ice cream maker

Ingredients

3 cups mulberries
2 teaspoons vanilla extract
¾ cup sugar
1½ cups milk
2½ cups heavy cream

Instructions

Wash the mulberries well under running cold water.
Add the berries and the vanilla extract to a blender and blend on a high speed until smooth. If you need more liquid to get it moving, just add some of the milk.
Add all other ingredients to the blender and blend on low for about 15 to 30 seconds until you have a light purple colored mixture. Blend on low, your blender will be pretty full. If it doesn't all fit, that's ok, just leave out some of the cream.
Pour the mixture into the freezer bowl of the ice cream maker (including any cream that didn't fit) and churn for 25 minutes. Transfer to an airtight container and freeze a few hours before serving.
Allow your homemade ice cream to sit on the counter for 15 minutes if it comes out of the freezer rock hard. It will taste better, rich and creamy!

Notes

Freeze your ice cream maker's freezer bowl overnight before making ice cream, or just store it in a clean bag in you freezer.
You do not need to remove the stems from mulberries, they are edible. Just wash well and blend.
Use about 2.5 to 3 cups of mulberries or substitute any combination of other kinds of berries.
Whole milk is best.
This ice cream is not overly sweet, you can add a few extra Tablespoons of sugar if you like it sweeter.

Nutrition