Churned Mulberry Ice Cream
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If you love making homemade ice cream, then you will love this incredibly easy summer frozen dessert recipe! This Mulberry Ice Cream recipe is sweet and creamy, made with fresh mulberries and the simplest ingredients. Mulberries are a wonderful foraged fruit harvested in the summer months that are high in antioxidants. They are also an incredible plant dye, turning this ice cream bright purple naturally!
what are mulberries?
Mulberries, or Morus, are the fruit from the Mulberry Tree in the family Moraceae. Where I live in Iowa, the Red mulberry is the only native variety that grows. However, you can find the White and Black Mulberry trees here, too. These of mulberries are native to China and western Asia, and they were introduced to the U.S. to support the silkworm industry. Did you know that mulberries are the only food that silkworms eat?
Mulberries can be found all across the U.S. and other parts of the world, though they are commonly foraged for and not sold in grocery stores. This is, in part, due to their highly perishable nature. They do not store well, so they have to be used quickly after being harvested.
You can learn more about foraging for mulberries in my Ultimate Cozy Guide to Foraging for Mulberries.
gathering ingredients to make mulberry ice cream:
To make your own homemade mulberry ice cream, you will need to gather a few key ingredients. This ice cream recipe uses the simplest ingredients to create a truly delicious summer treat!
Mulberries. Of course, you will need mulberries to make mulberry ice cream! Only use the freshest berries for the best quality ice cream. If mulberries are not available to you, you can easily swap them out for another berry such as raspberries, blackberries, or blueberries.
Sugar. For this recipe, you will need granulated sugar.
Heavy Cream.
Half and Half.
Lemon Juice.
Vanilla.
Salt.
equipment you need to make ice cream:
To make churned ice cream, you will need some special kitchen equipment. You can also make this recipe as a no churn ice cream version, if you do not have an ice cream maker! Read on to learn how or find the instructions in the recipe notes.
Ice Cream Maker. If you are planning to churn your ice cream, you will need to find an ice cream maker that you like! I have this one by Cuisinart. But I have had my eye on this one for a while because it’s a bit more aesthetically pleasing.
Electric Handheld Mixer. You do not need this tool, but it can save you time and your arm muscles!
Loaf Pan. You will need this to store your ice cream in the freezer. You could also use these super cute reusable ice cream containers!
how to make mulberry ice cream:
Step One: First, you’ll need to make the mulberry compote. In a medium saucepan, bring some mulberries, sugar, and lemon juice to a simmer. Cook for about 5 to 6 minutes, or until slightly thickened, and then remove the pan from heat. Let the compote cool completely before transferring it to the fridge to chill.
Step Two: While the compote chills, it’s time to make the ice cream base. Combine half and half, sugar, and vanilla, whisking until the sugar dissolves. Then, stir in some heavy cream. Chill the ice cream base for at least 1 hour before churning.
Step Three: When the compote and ice cream base are fully chilled, you can churn the ice cream! Pour the ice cream base into your ice cream maker and churn for about 15 to 20 minutes, or until the ice cream looks similar to soft serve. Then, pour in the mulberry compote and mix fully into the ice cream.
Step Four: Transfer the ice cream to a loaf pan and cover it with a layer of plastic wrap followed by a layer of aluminum foil. Freeze the ice cream for at least 12 hours before scooping and serving!
common questions for making mulberry ice cream:
Mulberry Ice Cream is fairly simple to make at home, but there are still some common questions that pop up when it comes to making homemade ice cream!
Can you make this into a No Churn ice cream? Absolutely! There are a few things you will need to change, but it’s a fairly simple process. Replace the half and half and sugar with a 15 oz (425 g) can of evaporated milk. Whip the heavy cream and vanilla together until it reaches stiff peaks. Then, fold in the evaporated milk and mulberry compote. Transfer the mixture to the loaf pan and freeze as normal.
How long does this ice cream store? This ice cream will remain at its best for about 3 to 4 months in the freezer. Check occasionally for ice crystals that begin to form.
Can you use different berries for this recipe? Yes! If mulberries are unavailable to you, you can definitely use a different type of berry. Raspberries or blackberries are the most similar in texture to mulberries. You can also use blueberries or strawberries.
I hope you enjoy making your own homemade Mulberry Ice Cream!
xoxo Kayla
Churned Mulberry Ice Cream
Ingredients
- 1/2 lb (227 g) fresh mulberries, about 2 pints
- 1/2 cup (100 g) granulated sugar
- 1 tbsp (15 ml) fresh lemon juice
- Pinch of salt
- 1 1/2 cups (360 ml) half and half
- 2 cups (400 g) granulated sugar
- 1 tsp vanilla extract
- 2 cups (480 ml) heavy whipping cream
- Fresh mulberries, for serving
- Fresh mint sprigs, for serving
Instructions
- In a medium saucepan, combine the mulberries, sugar, lemon juice, and salt. Toss with a silicone spatula to coat well.
- Then, set the pot over medium heat and bring the mixture to a simmer. Lower the heat to maintain a simmer, continuing to stir constantly, cooking the compote for about 5 to 6 minutes.
- Allow the compote to cool significantly in the saucepan and then transfer the mixture to a heat-safe dish. Let the compote cool to room temperature, then cover and place the dish into the refrigerator to chill completely, about 3 hours or more.
- While the compote cools, begin making the ice cream base. In a large bowl, whisk together the half and half, sugar, and vanilla. Whisk until the sugar has fully dissolved, about 5 minutes. You can use a handheld electric mixer to speed up this process.
- Once the sugar has dissolved, gently whisk in the cream until well combined, about 2 minutes. Cover the bowl and place it into the refrigerator for at least 1 hour to fully chill everything.
- Once the compote and ice cream base are fully chilled, it's time to churn the ice cream. Prepare your ice cream maker according to the manufacturer's instructions. Turn on the maker and pour the ice cream base into the maker. Churn the ice cream for about 15 to 20 minutes, or until it begins to look like soft-serve. Then, add the mulberry compote. You can choose to fully mix it in for bright purple-blue ice cream, like mine. If you would like to swirl the ice cream, do not churn the compote into the ice cream maker. Churn for a further 5 to 10 minutes.
- Transfer the churned ice cream to a 9 x 5-inch (23 x 13-cm) loaf pan. If you are swirling the ice cream, pour about half of the ice cream into the pan. Then, add about half of the mulberry compote on top, swirling it into the ice cream. Repeat the process with the remaining second halves of the ice cream and compote.
- Cover the pan with plastic wrap followed by a layer of aluminum foil. Place the pan into the freezer and let it freeze fully, at least 12 hours to 24 hours.
- When it has fully frozen, scoop the ice cream and serve cold with fresh mulberries and a sprig of mint, for garnish!
Notes
No Churn Method: You can make this ice cream recipe no churn if you would like to. Replace the half and half with a chilled 15 oz (425 g) can of evaporated milk. Whip the heavy cream with the vanilla until it reaches stiff peaks. Then, fold in the evaporated milk and mulberry compote until fully combined, being careful not to remove too much air from the whipped cream. Continue the instructions from Step 4.
Nutrition Facts
Calories
689Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
