This no-churn red, white, and blue ice cream with strawberries and blueberries doesn’t require an ice cream maker and only uses a few ingredients to make a cool and delicious dessert.
As I’ve been pinning recipe for the Fourth of July, I have noticed that most of the red, white, and blue things are either: things that have fruit arranged to look like the flag, or things that involve colored candy coating, M&Ms, etc. Now, I think both of those things are fun and cute, but I don’t really don’t do “cute”.
Lucky for me, strawberries are red, blueberries are blue, and ice cream is white. And no-churn ice cream is so easy that you really have no excuse not to make this red, white, and blue ice cream. You know I am completely enamored with my ice cream maker, but I have been trying hard to make my recipes accessible to people who don’t have the same appliances I have. That’s pretty easy with an Instant Pot, but not so much with an ice cream maker! Really, though, when no-churn ice cream is this easy, there’s no reason to pull out the stand mixer and the bowl.
This ice cream is made red, white, and blue ice cream by swirling strawberry and blueberry sauce into it. You could definitely buy jars of sauce (I know they make strawberry sauce for ice cream sundaes, but I’m not sure about blueberry – you might have to thin some blueberry jam with a little water), but these sauces have two ingredients. Two. Ingredients. You really have no excuse to not make your own sauces, unless you are just in a rush (they do need several hours to cool off).
No matter how you do it, I hope you’ll make my no-churn red, white, and blue ice cream, and I hope you love it!
Get the berry sauce recipes here.
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No-Churn Berry Ice Cream
Description
This no-churn red, white, and blue ice cream with strawberries and blueberries doesn’t require an ice cream maker and only uses a few ingredients to make a cool and delicious dessert.
Ingredients
For the Strawberry Sauce
- Click the link above for the recipe.
For the Blueberry Sauce
- Click the link above for the recipe.
For the Ice Cream
- 1 can sweetened condensed milk
- 2 cups heavy whipping cream
- 2 teaspoons vanilla extract
Instructions
- To make the sauces: in medium saucepan, combine the berries (do the strawberries and blueberries in separate pans, or do one berry then wash the pan and do the second berry) and the sugar. Set over medium-high heat and cook, stirring constantly, until the berries begin to soften. Use a potato masher to mash the berries until any large lumps are gone. Cook, stirring constantly, until the sauce thickens, 5-10 minutes. Pour into a Mason jar or lidded bowl and refrigerate until completely cold.
- To make the ice cream: using an electric mixer, whip the cream until stiff peaks form. Pour the sweetened condensed milk into a large mixing bowl and stir in the vanilla extract. Fold in about 1/3 of the whipped cream, then repeat with thirds until all of the cream has been mixed in.
- Layer the ice cream mixture into a loaf pan, large storage container, or ice cream containers, alternating thin layers of the ice cream mixture with spoonfuls of the fruit sauce, alternating sauces. Freeze until hard, at least 4 hours. Serve with remaining sauce and/or fresh strawberries and blueberries.
- Category: Ice Cream
