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
- Total Time: 35 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
A refreshing, no-churn ice cream recipe perfect for summer. Layers of creamy ice cream and homemade berry sauces create a vibrant, delicious dessert.
Ingredients
- 1 can sweetened condensed milk
- 2 cups (473 ml) heavy whipping cream
- 2 teaspoons vanilla extract
Instructions
- Combine berries and sugar in a medium saucepan over medium-high heat.
- Cook, stirring constantly, until berries soften.
- Mash berries with a potato masher until smooth.
- Continue cooking, stirring constantly, until the sauce thickens (5-10 minutes).
- Pour sauce into a Mason jar or lidded bowl and refrigerate until cold.
- Whip cream with an electric mixer until stiff peaks form.
- In a large bowl, stir together sweetened condensed milk and vanilla extract.
- Fold in the whipped cream in three additions.
- Layer ice cream mixture and fruit sauce in a loaf pan or container.
- Freeze for at least 4 hours, or until hard.
- Serve with remaining sauce and fresh berries.
Notes
- For a richer flavor, use high-quality vanilla extract.
- If your berries are particularly juicy, increase the cooking time slightly to reduce the sauce’s moisture.
- This ice cream can be stored in the freezer for up to 2 weeks. Let it sit at room temperature for 5-10 minutes before serving to soften.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 40
- Sodium: 80
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
- Cholesterol: 40
Frequently Asked Questions
How do I make the strawberry sauce for the ice cream?
To make the strawberry sauce, simply blend fresh strawberries with a bit of sugar until smooth, then strain if desired to remove seeds.
What should I do if I can’t find blueberry sauce?
If blueberry sauce isn’t available, you can thin blueberry jam with a little water to achieve a sauce-like consistency.
Why do I need to swirl the sauces into the ice cream?
Swirling the strawberry and blueberry sauces into the ice cream creates that beautiful red, white, and blue effect while also adding flavor throughout.
