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Berry Swirl No-Churn Ice Cream

You don’t need an ice cream machine to make this creamy summer treat. Mashed fresh berries are swirled into this no-churn ice cream for an extra burst of sweetness.

Serves 10
Ready in 25 mins
Prep time 25 mins
266 calories per serving


> 1 (16 oz) pkg strawberries, trimmed
> 1 (6 oz) pkg blueberries
> 1 (6 oz) pkg blackberries or raspberries
> 1 1/4 cups heavy whipping cream
> 1 (14 oz) can sweetened condensed milk
> 2 tsp vanilla extract


Place a metal loaf pan in the freezer to chill. To a food processor, add the strawberries, blueberries, and blackberries. Pulse until almost smooth. Transfer to a small bowl and set aside.
In a large bowl, using a hand mixer or stand mixer, beat the cream 4–5 min., until stiff peaks form. In a medium bowl, combine the sweetened condensed milk and vanilla. Add 1 cup whipped cream and fold until just combined. Fold in remaining whipped cream. Gently fold half of berry mixture into cream mixture.
Add half of cream mixture to chilled loaf pan. Add half of remaining berry mixture on top of cream mixture. Top with remaining cream mixture and berry mixture. Using a butter knife or skewer, lightly swirl the berry mixture into the cream mixture. Cover loaf pan and freeze 8 hours or overnight.

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