This homemade mulberry ice cream with only 5 ingredients is a great way to use all those mulberries from your trees! Deliciously creamy, this homemade ice cream can be served on its own, or on top of a crumble, cobbler or a pie.

Mulberry Ice Cream

Enjoy the delicious flavour of mulberries with this tasty mulberry ice cream. The stems on the mulberries do not need to be removed as they are edible though, this is all personal choice.

This ice cream is not overly sweet, so if you wish, you may like to add a little honey or more sugar.

A mixture of mulberries and other berries such as strawberries or raspberries can be used to make this ice cream recipe.

What are Mulberries?

Mulberries are a small fruit that can come in black, red or white berries. Mulberry trees are easy to grow and grow very fast. All parts of the tree are edible, being used for food and herbal remedies.

They don’t take well to being stored, so usually need to be eaten or used within a day of picking. They can be washed and frozen for later use if you find you have too many coming in.

The mulberry season does last for quite a few weeks, and with a bountiful supply, you will have plenty of time to try a few different recipes, such as this ice cream.

Ingredients for Making Mulberry Ice Cream

To make around 10 servings of ice cream, you will need:

• 2 ½ Cup Mulberries 
• 2 tsp Vanilla Extract 
• ¾ Cup Caster Sugar 
• 2 Cups Cream 
• 1 Cup Milk 
• Pinch of Salt

Making Mulberry Ice Cream

Wash and dry the mulberries. Cut off the excess stem if you wish.

Add the mulberries, salt and vanilla extract to a blender and puree until smooth.

This puree can be strained to remove the seeds and excess stem if you wish.

Add the caster sugar and the cream to the blender if it will fit and blend until combined.

Add the milk to the blender and blend through.

If the mixture doesn’t fit in your blender, add it all to a large bowl and mix until the sugar is dissolved.

Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until thick and creamy.

Transfer to a large container and freeze for at least 4 hours until firm.

If you don’t have an ice cream maker, then pour the mixture into a freezer-safe container and freeze the mixture until it sets. I like to take it out and beat it again in the stand mixer and let it set again before using as this helps make it extra creamy, though you don’t have to do this.

Remove the ice cream from the freezer about 5 minutes before serving to allow it to soften for easier scooping.

Serve and enjoy!

Mulberry Recipes

A round-up of 5 Easy Healthy Ninja Creami Recipes for summer! Fruity, fresh, and flavorful sweet treats the whole family will love.

Summer is here, and it’s the perfect time to cool down with some delicious and healthy treats. The Ninja Creami is one of my FAVORITE kitchen appliances because it allows you to create creamy frozen desserts at home.

5 Easy Healthy Ninja Creami Recipes to Make This Summer

If you’re craving something sweet, fresh, and not loaded with junk, your Ninja Creami is about to become your new BFF. I’ve rounded up five ridiculously easy, healthy-ish frozen treats that taste like dessert but are packed with the good stuff.

These are fruity, creamy, and just the thing to scoop up when the temps hit “why is the sidewalk melting?” mode. Let’s dig in.

1. Tropical Paradise Sorbet

What’s in it:

• 1 cup pineapple chunks (fresh or canned)
• 1 cup mango chunks
• ½ cup coconut water
• 1 tbsp date syrup (code HEALTHYHELPER saves $$!)
• Juice of 1 lime

What to do:

Blend it all until smooth, freeze it in your Creami container for 24 hours, then hit that “Sorbet” button and get ready for a beach vacation in a bowl.

Why it’s a vibe: Loaded with vitamin C, naturally sweet, and so refreshing you’ll forget it’s not a piña colada.

2. Creamy Avocado Chocolate Ice Cream

What’s in it:

• 2 ripe avocados
• ½ cup unsweetened cocoa powder
• ½ cup almond milk
• ¼ cup date syrup (code HEALTHYHELPER saves $$!)
• 1 tsp vanilla extract

What to do:

Blend until dreamy and smooth, freeze, then hit the “Ice Cream” setting. That’s it. It’s creamy, chocolatey, and secretly avocado.

Why it’s sneaky healthy: Healthy fats + no dairy + antioxidants = dessert with benefits.

3. Strawberry Banana Protein Smoothie

What’s in it:

• 1 banana
• 1 cup strawberries
• ½ cup Greek yogurt
• ¼ cup almond milk
• 1 scoop vanilla protein (I use PEScience Vegan Vanilla… code HEALTHYHELPER saves $$!)
• Toppings: banana slices, strawberries, granola, chia seeds

What to do:

Blend the base, freeze it, then use the “Smoothie Bowl” function. Top with all your faves or sip it straight out of the Ninja pint.

Why it fuels you: Packed with protein and probiotics, this is basically a post-workout reward disguised as a treat.

4. Matcha Green Tea Frozen Yogurt

What’s in it:

• 1 cup Greek yogurt
• ½ cup almond milk
• 2 tbsp date syrup (code HEALTHYHELPER saves $$!)
• 1 tsp matcha powder

What to do:

Mix everything together, freeze, then hit “Frozen Yogurt” mode. Serve with a little sprinkle of pistachios on top if you’re feeling fancy.

Why it’s a win: Matcha = antioxidants and energy boost. Yogurt = gut-loving protein. Basically, it’s self-care in frozen form.

5. Watermelon Mint Granita

What’s in it:

• 3 cups watermelon chunks
• ¼ cup mint leaves
• Juice of 1 lime
• 2 tbsp date syrup (code HEALTHYHELPER saves $$!)

What to do:

Blend it all up, freeze, and use the “Sorbet” setting. Serve it in chilled bowls and garnish with extra mint like you’re hosting a bougie garden party.

Why it’s the ultimate cooldown: Watermelon = hydration hero. Mint = spa vibes. This one screams summer refresh.

Cool, Healthy, and Creami AF

These 5 recipes are proof you don’t have to choose between healthy and fun. Your Ninja Creami can do both. So break out that pint container, get creative, and treat yourself to something sweet and satisfying!

Got a favorite Creami combo? Share it in the comments or tag me so I can try it too!

 

 

 

 

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Hello friends. I don’t know about you, but it’s our first official week of Summer break over here. Our kids are so excited to be out of school. I’m collecting book recommendations and summer activities. I’m hoping to make it our best summer yet full of picnics, reading and homemade ice cream (after we get our kitchen back, that is).

10 Things I Love

1. This week I’m excited to read The Wedding People. I’ve heard nothing but great things. The next I’m looking forward to reading The Sirens and Deep Cuts. Please send me your recent favorites from almost any genre- I love an enthusiastic recommendation so give me horrible fomo pls.

2. With the girls, I’m reading Peter and the Starcatchers. If you have any middle-grade book suggestions I’d love to hear them.

3. I forced myself to get my once-yearly Spring/Summer manicure and I got lavender. I like it, but truthfully, there’s a huge part of me that’s already ready for Halloween. I’m savoring Summer, but fantasizing about watching Practical Magic in my new kitchen…. ahhh.

4. If you’re looking for a fun summer cocktail to make I think you’ll love scrolling our cocktail page. There are so many fun ideas, all of them easy to mix up at home. My personal favorite is probably this hot pink margarita.

5. Round ice cubes are so fun. Speaking of ice, I’ve been considering getting a countertop pebble ice maker. If you have one (that you love!) let me know your review.

6. Rifle is having a 25% off sitewide sale. I love their home decor and rugs.

7. Love this saffron & cedar candle for summer.

8. If you need a Father’s day idea, this is what we do. Buy a cute album, print out all your photos of the kids with their dad and let them make a scrapbook using the photos, their own art and type out their memories and print them. We’ve done this project quite a few years and it’s always so worth the time and effort. They are treasures. Also, I love the idea of making a custom hat.

9. If you’re considering getting a Ninja Creami be sure to read our detailed Ninja Creami review. It’s my favorite novelty appliance.

10. I’m packing for a trip right now and it reminds me I love this travel makeup bag. It lays flat, which is so nice.

Recent Blog Posts

Love chocolate? Love ice cream? You HAVE to try this homemade chocolate ice cream recipe! It has a smooth, creamy texture and rich chocolate flavor.

Warning: this chocolate ice cream recipe is insanely delicious. If you try it once, there’s a good chance you’ll have it on repeat all summer long!

I shared this vanilla ice cream recipe a few years ago, and it’s become SO popular that I knew I had to share a chocolate version too.

After lots of testing and tweaking (read: eating lots of chocolate ice cream), I’m happy to report that this recipe makes some of the best chocolate ice cream I’ve ever tasted, homemade or otherwise. It’s luxuriously creamy and super chocolatey. I’ve eaten it straight out of my ice cream maker on more than one occasion…oops.

This recipe is easy to make with 7 basic ingredients, but I want to give you a heads up that it takes some time. You need to freeze the bowl of your ice cream maker for at least 12 hours before making it, and you’ll also need to let the chocolate mixture chill fully before churning. Trust me though—it’s worth the wait!

Chocolate Ice Cream Ingredients

There are essentially two main ways to make homemade ice cream:

1. With a custard base, using eggs or egg yolks to thicken the ice cream
2. Without eggs (also called Philadelphia-style), with a simple cream base

This recipe is for Philadelphia-style chocolate ice cream, meaning that you don’t need eggs to make it. I love this method because it’s simpler to prepare and doesn’t have any eggy flavor. Just pure chocolate here!

Here’s what you’ll need to make it:

• Heavy cream and whole milk – They create the rich, creamy base. I don’t recommend substituting reduced fat or skim milk for the whole milk. Whole milk’s higher fat content ensures that this ice cream comes out creamy, not icy.
• Unsweetened cocoa powder and chopped dark chocolate – Yes, there are TWO kinds of chocolate in this recipe! Both contribute to its deep chocolate flavor. The chopped chocolate also gives it a denser, creamier texture, which I love. Seek out a high-quality bar with 70% to 85% cacao. Tip: You can use any unsweetened cocoa powder in this recipe, but Dutch-process cocoa powder will give it an especially rich chocolate flavor.
• Sugar – For sweetness. Natural cane sugar and fine granulated sugar both work well here.
• Vanilla extract – For warm depth of flavor.
• And sea salt – To make the chocolate flavor pop!

Find the complete recipe with measurements below.

How to Make Chocolate Ice Cream

Once it’s freezing, you can make this chocolate ice cream recipe by completing these 3 steps:

1. Make the chocolate ice cream base

First, you’ll simmer the cream with the sugar, cocoa powder, and salt. This will fully incorporate the sugar and cocoa powder with the cream, giving the ice cream a smooth texture.

Then, you’ll remove the cream mixture from the heat and stir in the chopped chocolate. Whisk until it melts into the cream and the mixture is smooth, then whisk in the milk and vanilla.

• Why add these ingredients after simmering? If you added them earlier, along with the cream, the chocolate could split, giving the ice cream a grainy texture.

Next, chill the ice cream mixture. Transfer it to a heatproof bowl and allow to cool slightly. Then, cover and chill in the refrigerator for at least 2 hours or overnight.

2. Churn the ice cream

When you’re ready to churn the ice cream, remove the chilled chocolate mixture from the fridge.

• FYI: A skin might have formed on top. That’s ok! Give the mixture a good whisk, and the skin should incorporate back into it.

Churn the chocolate mixture in your ice cream maker according to the manufacturer’s instructions. I use the KitchenAid stand mixer ice cream maker attachment (it’s the best!), and I typically churn the ice cream for 20 to 30 minutes. Generally, the longer you chill the chocolate mixture in the fridge, the less time you need to churn it.

3. Freeze

You can eat the ice cream right after churning, but know that it will have a fairly soft texture. For a firmer, scoopable texture, transfer it to an airtight container and freeze for 2 hours or longer.

How to Store

This homemade chocolate ice cream keeps well in an airtight container in the freezer for up to 1 month.

It might be too firm to scoop directly from the freezer. Let it sit at room temperature for a few minutes to soften, or let it soften more gradually in the fridge. I also find that dipping my ice cream scoop in warm water helps it scoop more easily.

Enjoy plain or topped with chocolate shavings, sprinkles, whipped cream, strawberries…anything you like!