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