📋Saskatoon Berry Ice Cream Recipe
This easy no churn Saskatoon Berry Ice Cream is a homemade ice cream that's easy to make with Saskatoon Berry Pie filling and doesn't require an ice cream maker!
Servings 10 servings
Calories 468kcal
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
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. 🌡️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.
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.
Nutrition
Calories: 468kcal | Carbohydrates: 47g | Protein: 5g | Fat: 29g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 94mg | Sodium: 76mg | Potassium: 277mg | Fiber: 1g | Sugar: 44g | Vitamin A: 1168IU | Vitamin C: 2mg | Calcium: 176mg | Iron: 1mg
