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

Easy Homemade Mulberry Ice Cream

Simple Living. Creative Learning

This homemade mulberry ice cream with only 5 ingredients is a great way to use all those mulberries from your trees!

Servings 10 Serves

Calories 252 kcal

Prep Time 15 minutes mins

Freeze Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Ingredients 

US CustomaryMetric

1x2x3x

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Instructions 

• 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!

Nutrition

Calories: 252kcal | Carbohydrates: 21g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 57mg | Sodium: 26mg | Potassium: 151mg | Fiber: 1g | Sugar: 20g | Vitamin A: 748IU | Vitamin C: 13mg | Calcium: 75mg | Iron: 1mg

Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.

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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Who’s to say when a popsicle is a popsicle? Let me be clear: these watermelon popsicles are frozen slices of watermelon on sticks. (Or not on sticks—you can freeze slices or wedges and use the rind for a good grip.) I tried making watermelon popsicles in molds, and I genuinely prefer the texture and flavor of these straightforward pops.

These watermelon popsicles are refreshing, simple, fruity summertime treats. Here are a few more reasons to make these watermelon delights:

• They’re the easiest popsicles I’ve ever made, requiring only one ingredient and careful slicing.
• They’re a great way to preserve extra watermelon. Watermelons can be massive.
• They’re less messy for little kids to eat than fresh watermelon (watermelon juice stains are surprisingly difficult to remove from clothing). Adults will enjoy them, too, perhaps even more with a squeeze of lime juice or a sprinkle of chili-lime seasoning.

Not to mention, how cute are the cookie-cutter shapes? The star shape would be so fun for Independence Day festivities or summer birthdays. I’m already planning to make these for Grace’s birthday party. You’ll find a photo tutorial and recipe below.

How to Make Watermelon Popsicles

First, decide if you want to make cookie-cutter shapes, wedges or slices. Here are your considerations:

• Cookie-cutter shapes are fun. To make them, you’ll need cookie cutters and popsicle sticks. This method yields some leftover scraps, and you’ll find ideas for using them in the section below.
• Wedges are easy to grip.
• Slices remind me of traditional popsicle mold shapes. You can even grate the frozen slices on a large box grater to make watermelon shaved ice!

Cut your watermelon accordingly. Find a rimmed baking sheet or tray that will fit on your freezer shelf, and line it with parchment paper to prevent sticking. Place each popsicle on the paper with a bit of breathing room; you can layer additional pieces of parchment paper and popsicles on top.

Freeze until solid (about four hours), then enjoy or transfer them to a freezer bag to help prevent freezer burn.

Watermelon Selection Tips

Your popsicles will be as flavorful and sweet as your watermelon, so find a good one. Sugar Baby watermelons are my favorite variety, but any flavorful watermelon will work.

When you choose a watermelon, look for one that is:

• Heavy for its size
• Dull, not shiny
• Evenly shaped
• Darker green, with a yellow to orange “field spot” that indicates it has sufficiently ripened on the vine (the stronger the yellow-orange color, the better)

Uses for Leftover Watermelon

If you turn your entire watermelon into frozen wedges or slices, you won’t have any leftovers to contend with. If you make cookie-cutter-shaped popsicles, you’ll have leftover scraps of watermelon.

Maybe you only want to turn a portion of a large watermelon into popsicles. Here are some suggestions for leftovers:

More Popsicles and Frozen Treats

If you enjoy this recipe, try one of these next:

Please let me know what you think of your frozen watermelon in the comments. It’s such an easy and light summertime treat!

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Toasted Marshmallow Special K-Bars – a sweet, salty, peanutty, and just slightly toasty chocolate treat that’s impossible not to love. These bars are made with creamy peanut butter, salted butter, toasted marshmallows, and topped with rich chocolate. They’re chewy, gooey, a little nostalgic, and totally addictive. Whether you’re making them for a summer dessert, school bake sale, or just because—it’s a guaranteed crowd-pleaser.

Oh, how I adore this recipe! My mom is known for a handful of classic desserts—her oatmeal chocolate chip cookies, death by chocolate cake, and of course, her famous Special K-Bars. I don’t know if K-Bars are a strictly Midwest thing, or where the original recipe even came from, but growing up, no one made them quite like my mom. She just had that magic touch.

Her recipe was simple and very old-school: 1 cup creamy peanut butter, 1 cup Karo syrup, and 1 cup sugar, melted together and mixed with cornflakes. She’d press it into a pan, melt a good amount of semi-sweet chocolate chips for the topping, and that was it. Classic. And so good! Any time she made them, they disappeared within a day—everyone loved them.

Today, I’m giving her classic bars a little twist by adding toasted marshmallows. Think of it as a mash-up between a marshmallow treat and a K-bar—chewy, chocolatey, and just a little gooey in the best way. They’re fun to make (no matter your age!) and even more fun to eat.

Let’s dive into the details

Ingredients

• mini marshmallows
• salted butter
• creamy peanut butter
• cornflakes
• regular marshmallows
• semi-sweet chocolate chips

Special Tools

You’ll need to use your oven’s broiler for this recipe. You’ll also need a large pot, sheet pan, and a 9×13 pan.

Steps

Step 1: Make the Peanut Butter Mixture

In the largest pot you have, melt salted butter with creamy peanut butter over medium heat. Stir frequently and bring the mixture to a gentle boil—this should take about 5 minutes. The mixture should be smooth and fully combined.

If you like, add a pinch of flaky sea salt for a little extra flavor.

Step 2: Add Marshmallows and Cereal

Once the peanut butter mixture is smooth, stir in the mini marshmallows until completely melted and gooey.

Then, mix in the cornflake cereal. Stir until the cereal is well coated in the peanut butter-marshmallow mixture.

Step 3: Toast the Marshmallows

To get that toasted marshmallow flavor, arrange a layer of mini marshmallows on a baking sheet and broil until golden and lightly charred.

Important: Don’t walk away while these toast! Every broiler is different, and marshmallows can go from perfectly golden to burnt in seconds. Watch them closely.

Once toasted, gently fold the marshmallows into the cereal mixture. No need to overmix—swirls and pockets of toasted marshmallow are exactly what you want.

Step 4: Press and Top with Chocolate

Line a baking pan with parchment paper and press the cereal mixture firmly into the pan.

Melt the chocolate chips until smooth, then pour the melted chocolate over the bars and spread it out evenly.

Refrigerate the bars until set—about 2 hours. Once firm, cut them into squares or bars.

They’ll be a little gooey, a little messy, and totally irresistible. Perfect for backyard BBQs, picnics, or just a fun summer dessert!

Looking for easy party summer desserts? Here are a few ideas: 

Chewy Chocolate Peanut Butter Bars

Crinkle Top Brownies

Chocolate Peanut Butter Pretzel Blondies

Homemade Vegan Peanut Butter Twix Bars

Caramel Butter Cake with Fudgy Chocolate Frosting

Retro-Style Chocolate Sheet Cake

Lastly, if you make these Toasted Marshmallow K-Bars, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you and always do my best to respond to each and every comment. And, of course, if you make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

There’s no sound that sounds more like summer than hearing a Mister Softee ice cream truck’s jingle, knowing that a cool, sweet treat is just steps away.  

For the greater part of the past six decades, the analog tradition has been a staple of East Coast summers. The family-owned company was founded in 1956 in Philadelphia, but is now headquartered in Runnemede, New Jersey, and is known for its nostalgic vibes. However, even this iconic company is adapting to the digital age—it now has an app that helps customers track down the location of its 625 trucks across 18 states.

Available on both Apple’s App Store and Google Play, the program provides a real-time map of truck locations. Once you open the app, there’s no need to log in. Just hit “Skip,” and it will show the live locations of all the trucks out and about at the moment. Click onto the little truck logo and you can find how long that particular truck has been operating, as well as a list of its menu items. 

When we pulled up the app on a Tuesday afternoon, we spotted 40 trucks in New York City’s Manhattan, a dozen in the Philadelphia area, 10 in the California Bay Area, four in South Carolina’s Myrtle Beach area, two each in the Orlando and Austin areas, as well as single trucks in Milwaukee and Memphis. Some were even in more unexpected areas, like three in Oxnard, California, and one each in Marietta, Georgia; Buda, Texas; and Mooresville, North Carolina. 

Of course, using the app does take away the throwback tradition of waiting to hear the jingle, an earworm that was written around 1960 by Philadelphia’s Les Wass, who passed away in 2016. While he was told the tune would only be used on two or three trucks in South Jersey, it now rings from hundreds of vehicles, coast to coast.

The app originally debuted in 2020, but it’s gained much more popularity recently, after it relaunched this month. However, since the trucks are owned by 350 franchises, each owner has to opt into the app if they want their trucks’ locations displayed. That means there’s still a chance of happening upon a Mister Softee Truck that doesn’t appear on the app’s map. (Incidentally, while we were writing this story, we heard the truck in Hoboken, New Jersey, but didn’t see it appear on the app’s map.)

One Apple Store user named “Yasgurl” commented, “We couldn’t hear the ice cream truck anymore, so we decided we would chase it down … when we turned on the street, we found the truck. My dad even said, ‘Yeah, I’ll have to get that app too!’ It was like magic, will definitely be using it again.” 

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!

Homemade Chocolate Ice Cream

Prep Time: 30 minutes mins

Cook Time: 5 minutes mins

Chilling Time: 2 hours hrs

Total Time: 2 hours hrs 35 minutes mins

Serves 4 to 6

This homemade chocolate ice cream has a delicious creamy texture and rich chocolate flavor. It’s easy to make, but note that you need to freeze the bowl of your ice cream maker for at least 12 hours before churning the ice cream. It’s fairly soft right after churning, but after a few hours in the freezer, it sets up with a perfect scoopable texture.

• 1½ cups heavy cream
• ¼ cup unsweetened cocoa powder
• ⅔ cup cane sugar
• ⅛ teaspoon sea salt
• 3 ounces dark chocolate, 70% to 85% cacao, chopped (about ½ cup)
• 1½ cups whole milk
• 2 teaspoons vanilla extract

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• In a medium saucepan, whisk together the cream, cocoa powder, sugar, and salt. Bring to a gentle boil, whisking occasionally, then reduce the heat and simmer for 30 seconds.

• Remove from the heat and add the chopped chocolate. Whisk until smooth, then whisk in the milk and vanilla.

• Pour into a heatproof bowl and let cool to room temperature. Cover and chill in the refrigerator for at least 2 hours or overnight.

• Remove the chilled chocolate ice cream base from the fridge and whisk well. Churn in an ice cream maker according to the manufacturer’s instructions, typically 20 to 30 minutes. The ice cream will be soft after churning. For firmer ice cream, transfer to an airtight container and freeze for 2 to 4 hours before serving.

• Store in an airtight container in the freezer for up to a month. If the ice cream is too firm to scoop straight from the freezer, let sit at room temperature for a few minutes to soften.