This Saskatoon Berry Ice Cream is an easy, no churn ice cream recipe made with Saskatoon berry pie filling/sauce. With coconut and cinnamon flavors in the mix, it's a unique and delicious cool treat that's perfect for a hot summer day and for making the most of your Saskatoon berries!
This Saskatoon Ice Cream is especially popular during Saskatoon berry season, which can run anywhere from beginning of July to second week in August (often at the height in late July), depending where you live and on the weather. When Saskatoon berries are ripe and ready for picking can vary season to season as well.
This summer Saskatoon recipe was inspired by my pure love for Saskatoon berries! You can check out more Saskatoon Berry Recipes here (and at the bottom of this post).
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This was my second attempt at this recipe and I nailed it! Initially I had tried to make it easier by using uncooked fresh berries, but unfortunately it didn't work (the texture wasn't right). I discovered that using my Saskatoon Berry Pie Filling and Sauce was the perfect solution because the berries soften up during the cooking process, making them ideal for this ice cream!
🥘Ingredient Notes
This homemade Saskatoon Berry ice cream recipe is easy to make without an ice cream machine and only a few ingredients. Whipped cream and sweetened condensed milk make a great ice cream base for no churn ice cream!
- Whipping cream. Make sure you buy 33-36% fat (heavy whipping cream).
- Saskatoon berry pie fill and sauce. My pie filling and sauce work perfectly for this recipe.
- Coconut extract (affiliate link). Coconut extract adds complexity and depth of flavor to this ice cream. Coconut and Saskatoon berries pair well together!
See recipe card for full list of ingredients and quantities.
📖Variations & Substitutions
- Saskatoon Berry Pie Filling - You could also use store- bought Saskatoon Berry Pie Filling. (our local Co op grocery store sells one) or blueberry pie filling instead
- Dairy-free -Use a dairy-free whipping cream ( *I recommend using Nutri-whip because I know it freezes well - I use it in my Dairy-free Orange Creamsicle Pie as well) AND make your own vegan condensed milk !
- Coconut extract- If you have trouble getting your hands on coconut extract, add ⅓ cup of shredded coconut (if you like that texture)
🔪Step-by-Step: How to Make Saskatoon Berry Ice Cream
Make Saskatoon berry pie filling/sauce as per directions. Cool completely.
In a large bowl, beat whipping cream to stiff peaks.
Add Saskatoon berry sauce/pie filling, vanilla and coconut extracts, condensed milk and cinnamon to whipped cream.
Stir cream mixture only until combined.
Pour into a container ( I like to use a 9X5 loaf container), but you could use any container.
Cover with plastic wrap and freeze for 8 hours or overnight.
Expert Recipe Tips
- Use full-fat whipping cream for best texture. Low-fat alternatives won't whip properly and will result in a thinner, icier ice cream.
- Chill your mixing bowl and beaters before whipping the cream. This helps the cream whip up faster and to stiffer peaks, which improves the ice cream's volume and creaminess.
- Make sure the Saskatoon Berry Pie Filling is completely cooled. Adding warm filling will melt the whipped cream and ruin the texture of the final product.
- Gently fold the pie filling into the whipped mixture. To keep the whipped cream airy, fold the filling in carefully rather than stirring vigorously.
- Don't skimp on freezing time. Allow at least 6-8 hours (preferably overnight) for the ice cream to fully set before scooping.
- Use a loaf pan or shallow container for faster and more even freezing. Shallow containers also make scooping easier.
- Cover the surface with plastic wrap before sealing the container. This helps prevent ice crystals from forming on top.
- Soften slightly before serving. Let the ice cream sit at room temperature for 5-10 minutes before scooping for best texture and flavor release.
🍽Equipment
You don't need an ice cream maker for this homemade ice cream recipe, but you will need an electric mixer (affiliate link).
🥗 Meals to serve with Saskatoon Berry Ice Cream
If you're looking for a meal to serve with Saskatoon Berry Ice Cream, it pairs well with grilled dishes such as this Grilled Steak Salad with Feta (shown), or this Grilled Greek Chicken Burger.
Top tip
When you're making Saskatoon berry pie filling, make a double batch and freeze 2 cups to make this ice cream in the future. The filling freezes well.
🌡️Storage
Store this Saskatoon Berry Ice Cream in an airtight container for up to 3 months. If you are storing less than a few days, you can keep it in the loaf pan, covered in plastic wrap (I use Glad Press' n' Seal, as it's thicker and gives a better seal than Saran Wrap). However, if you are storing it any longer, it should be moved to an airtight container.
👪 Serving Size
This Saskatoon Berry Ice Cream recipe makes 10 servings. However, you can half, double, or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust. You'll just need additional containers for freezing if you make more, and a smaller container if you make less.
❔ Recipe FAQ's
Yes, you can! Just thaw them completely and use them to make the Saskatoon Berry Pie Filling before adding it to the ice cream. Using them frozen will affect the texture and consistency of the final ice cream
This can happen if the berries weren't fully cooled before being added, or if there's too much moisture in the filling. Be sure to follow the steps closely and fully cool the pie filling.
Absolutely! This ice cream can be made up to a month ahead of time. Just be sure to store it in an airtight container in the freezer to avoid freezer burn and preserve the best texture
So if you are looking for an ice cream with a delicious Saskatoon flavor, then give this Saskatoon Berry Ice Cream a try!
📋More Saskatoon Berry Recipes
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📋Saskatoon Berry Ice Cream Recipe
Ingredients
- 14 ounces sweetened condensed milk
- 1 ½ teaspoon vanilla extract
- 3 cups whipping cream
- 2 cups Saskatoon berry pie filling and sauce https://foodmeanderings.com/saskatoon-berry-pie-filling-and-sauce/
- ½ teaspoon coconut extract
- 1 teaspoon cinnamon
Instructions
- Make Saskatoon berry pie filling/sauce as per directions. Cool completely.2 cups Saskatoon berry pie filling and sauce
- In a large bowl, beat whipping cream to stiff peaks.3 cups whipping cream
- Add Saskatoon berry sauce, vanilla and coconut extracts, condensed milk and cinnamon to whipped cream.14 ounces sweetened condensed milk, 1 ½ teaspoon vanilla extract, ½ teaspoon coconut extract, 1 teaspoon cinnamon
- Stir only until combined.
- Pour into a container ( I like to use a 9X5 loaf container) but you could use any container.
- Cover with plastic wrap and freeze for 8 hours or overnight.
Notes
Low-fat alternatives won’t whip properly and will result in a thinner, icier ice cream. Chill your mixing bowl and beaters before whipping the cream.
This helps the cream whip up faster and to stiffer peaks, which improves the ice cream’s volume and creaminess. Make sure the Saskatoon Berry Pie Filling is completely cooled.
Adding warm filling will melt the whipped cream and ruin the texture of the final product. Gently fold the pie filling into the whipped mixture.
To keep the whipped cream airy, fold the filling in carefully rather than stirring vigorously. Don’t skimp on freezing time.
Allow at least 6–8 hours (preferably overnight) for the ice cream to fully set before scooping. Use a loaf pan or shallow container for faster and more even freezing.
Shallow containers also make scooping easier. Cover the surface with plastic wrap before sealing the container.
This helps prevent ice crystals from forming on top. Soften slightly before serving.
Let the ice cream sit at room temperature for 5–10 minutes before scooping for best texture and flavor release. 🌡️Storage Store this Saskatoon Berry Ice Cream in an airtight container for up to 3 months. If you are storing less than a few days, you can keep it in the loaf pan, covered in plastic wrap (I use Glad press n' seal, as it's thicker and gives a better seal than saran wrap). However, if you storing it any longer, it should be moved to an airtight container.
Asha
Will be sharing this delicious ice cream recipe with my mother who has a giant saskatoon berry bush in her backyard. Such a lovely end of summer treat.
nancy
wow i can't believe it ice cream is so easy to make and how refreshing it was. We have a heatwave all week and i've been living on this treat!!
Sean
Wonderful idea! I love saskatoons, and I think their fruity/almondy flavour is PERFECT for ice cream! Now, to see if my rather small local saskatoon patch has enough fruit this year!
Vanessa
Ice cream is my favourite summer treat. What a delicious seasonal flavour this is! Love that this is no churn as well.
Colleen
I love this because first I can make both pie and ice cream from one recipe! I can't wait to get some Saskatoon berries!
Bernice
What a great idea. I love doubling up on the meal prep to make a multitude of dishes. Now I just need to find some Saskatoons! They should be ready for picking soon I think.