Mulberry Ice Cream

Imagine a warm sunny afternoon, and you’re craving something cool, sweet, and a little bit unique. That’s exactly when this mulberry ice cream comes to mind. It’s a delightful treat that combines the creamy richness of traditional ice cream with the sweet, tangy, and slightly floral flavor of fresh mulberries.

If you’ve never tried mulberries before, they’re these small, juicy berries that taste like a mix between blackberries and grapes—fruity but with their own special twist. When blended into ice cream, they create a beautiful balance of refreshing and indulgent that’s perfect for summer or anytime you want a special dessert.

What’s great about this mulberry ice cream is how simple yet impressive it feels. You don’t need any fancy ingredients—just fresh or frozen mulberries, cream, sugar, and a little bit of vanilla. But the end result? Creamy, smooth ice cream with little bursts of berry flavor in every bite. It’s the kind of recipe that feels homemade and comforting, yet it has that gourmet touch that will make your family and friends think you’re a kitchen wizard.

Plus, mulberries are packed with nutrients like vitamin C, iron, and antioxidants, so you’re getting a bit of a health boost along with your sweet treat. Whether you’re making this for a casual weekend dessert, a garden party, or just to treat yourself after a long day, mulberry ice cream hits the spot with its natural fruitiness and creamy texture. It’s a perfect way to celebrate the season and enjoy something a little different from your usual vanilla or chocolate.

If you’re curious and want to give it a try, keep reading—I’ll walk you through everything you need to know to make mulberry ice cream that’s fresh, flavorful, and absolutely delicious.

Why You’ll Love It

• Unique and Refreshing Flavor: Mulberries bring a sweet, slightly tart taste that’s different from the usual berry flavors like strawberry or blueberry, making this ice cream stand out in the best way.
• Made with Simple Ingredients: You don’t need any complicated or hard-to-find items—just fresh mulberries, cream, sugar, and vanilla. It’s a straightforward recipe that anyone can try at home.
• Naturally Nutrient-Rich: Mulberries are packed with antioxidants, vitamins, and minerals, so you’re enjoying a delicious treat that also offers some health benefits.
• Perfect Texture: The ice cream is creamy and smooth, with tiny bursts of mulberry flavor throughout, giving it a wonderful balance of richness and fruitiness.
• Great for All Occasions: Whether it’s a casual family dessert, a summer party, or a special treat just for yourself, mulberry ice cream is versatile and always a crowd-pleaser.

Ingredient List

For the Mulberry Ice Cream Base:

• 2 cups fresh or frozen mulberries
• 1 cup granulated sugar
• 2 cups heavy cream
• 1 cup whole milk
• 1 teaspoon pure vanilla extract
• 1 tablespoon lemon juice (optional, to brighten the flavor)

For Garnish (Optional):

• Fresh mulberries
• Mint leaves

Ingredient Notes

• I always use fresh mulberries when they’re in season for the best flavor, but frozen work just as well if you can’t find fresh.
• Using whole milk and heavy cream gives the ice cream that rich, creamy texture—don’t substitute with low-fat versions if you want it truly indulgent.
• Pure vanilla extract is a must; it adds a warm, sweet depth that complements the berries beautifully.
• The lemon juice is optional but recommended—it helps enhance the mulberry’s natural tartness and keeps the color vibrant.
• If your mulberries are very sweet, you can reduce the sugar slightly to balance the flavors.

Kitchen Equipment Needed

• Ice Cream Maker — To churn and freeze the ice cream smoothly. I love using the Cuisinart Ice Cream Maker for consistent results.
• Blender or Food Processor — To puree the mulberries into a smooth base. A simple blender works perfectly.
• Mixing Bowls — For combining ingredients easily. I prefer glass bowls because they’re easy to clean and don’t retain odors.
• Fine Mesh Sieve — To strain the mulberry puree and remove seeds for a smoother texture.
• Measuring Cups and Spoons — For accurate ingredient measurements.
• Spatula — To scrape down the sides of the bowl and mix everything evenly.
• Freezer-Safe Container — To store the ice cream once it’s churned. I like using airtight containers to keep it fresh and creamy.

Instructions

Step 1: Prepare the Mulberry Puree

• Rinse the fresh mulberries gently under cold water and drain well. If using frozen, thaw them first.
• Place the mulberries in a blender or food processor and pulse until smooth.
• Pro Tip: For an ultra-smooth texture, pour the puree through a fine mesh sieve to remove seeds and any pulp. Use a spatula to gently press the puree through.

Step 2: Sweeten the Mulberry Puree

• In a medium bowl, combine the mulberry puree with the granulated sugar and lemon juice (if using).
• Stir well until the sugar is fully dissolved. This might take a few minutes—be patient so the mixture is evenly sweetened.

Step 3: Make the Ice Cream Base

• In a separate large mixing bowl, whisk together the heavy cream, whole milk, and vanilla extract until fully combined.
• Slowly add the sweetened mulberry puree to the cream mixture, folding gently with a spatula to mix without deflating the cream’s texture.

Step 4: Chill the Mixture

• Cover the bowl with plastic wrap and place it in the refrigerator for at least 1-2 hours until thoroughly chilled.
• Pro Tip: Chilling the mixture ensures it freezes faster and churns smoother in the ice cream maker, giving a better texture.

Step 5: Churn the Ice Cream

• Pour the chilled mixture into your ice cream maker, following the manufacturer’s instructions.
• Let it churn for about 20-30 minutes, or until the ice cream reaches a soft-serve consistency.

Step 6: Freeze Until Firm

• Transfer the churned ice cream to a freezer-safe container. Smooth the top with a spatula.
• Cover tightly and freeze for at least 4 hours or overnight to allow it to firm up.

Step 7: Serve and Enjoy

• Scoop the ice cream into bowls or cones. Garnish with fresh mulberries and mint leaves if desired.
• Let it sit at room temperature for a few minutes before scooping for easier serving.

Enjoy your homemade mulberry ice cream—creamy, fruity, and perfect for any occasion!

Tips and Tricks for Success

• Use ripe, fresh mulberries for the best natural sweetness and vibrant color.
• Make sure to chill your ice cream base well before churning to improve texture and speed up freezing.
• Don’t rush the churning process—let the ice cream maker do its job for a creamy, smooth result.
• If you don’t have a sieve, you can skip straining, but expect a slightly seedier texture.
• Store your ice cream in an airtight container to prevent ice crystals and freezer burn.
• For softer ice cream, let it sit out for 5-10 minutes before scooping.

Ingredient Substitutions and Variations

• Substitute mulberries with blackberries or blueberries if you can’t find mulberries, though the flavor will be slightly different.
• Use coconut milk or almond milk instead of whole milk and cream for a dairy-free version (texture will be lighter).
• Swap granulated sugar with honey or maple syrup for a more natural sweetener—reduce quantity slightly to taste.
• Add a splash of lemon zest or a pinch of cinnamon to the base for an extra flavor twist.
• Mix in small chunks of chocolate or swirl in some berry jam before freezing for added texture and flavor bursts.

Serving Suggestions

• Serve mulberry ice cream in a waffle cone with fresh berries on top for a fun, casual treat.
• I love pairing it with warm homemade shortcakes or biscuits for a delicious summer dessert.
• Scoop it alongside a slice of lemon pound cake to balance the creamy sweetness with citrusy brightness.
• Drizzle with a little honey or berry compote and garnish with fresh mint for an elegant presentation.
• For a grown-up twist, serve it with a splash of sparkling wine or prosecco—perfect for celebrations!

Storage and Reheating Instructions

• Store the ice cream in an airtight container to keep it fresh and prevent freezer burn.
• Keep it in the coldest part of your freezer, not the door, to maintain consistent texture.
• Let the ice cream sit at room temperature for 5-10 minutes before scooping to soften.
• Avoid refreezing melted ice cream, as it can develop ice crystals and lose creaminess.
• If the ice cream becomes too hard, place the container in the fridge for 10-15 minutes before serving.

Frequently Asked Questions

Can I use frozen mulberries instead of fresh?

Absolutely! Frozen mulberries work great, especially when fresh ones are out of season. Just thaw them completely before making the puree.

Do I need an ice cream maker to make this recipe?

While an ice cream maker gives the best creamy texture, you can also freeze the mixture in a container and stir every 30 minutes until firm for a no-churn version.

How long does homemade mulberry ice cream keep in the freezer?

It’s best enjoyed within 1-2 weeks for optimal freshness and flavor, but properly stored, it can last up to a month.

Can I make this recipe vegan or dairy-free?

Yes! Substitute the heavy cream and milk with coconut milk or another plant-based milk. The texture will be a bit lighter but still delicious.

Why is my ice cream icy or grainy?

This usually happens if the mixture isn’t chilled enough before churning or if it’s not churned long enough. Make sure to chill the base well and follow your ice cream maker’s instructions closely.

Can I add other fruits or flavors to this recipe?

Definitely! Mulberries pair beautifully with lemon zest, vanilla, or even a hint of cinnamon. You can also mix in chunks of dark chocolate or swirl in berry jam for variety.

Did you try this recipe? Let me know in the comments how it turned out!
Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!