This easy Haskap Ice Cream is the perfect way to cool off on a hot summer day. This no-churn ice cream is ultra creamy, smooth, and delicious, and made with just 3 ingredients.
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One of my favorite homemade ice cream recipes is this haskap prairie berry ice cream. I have been growing haskaps in my garden for the last ten years, and I am always coming up with new haskap berry recipes.
I love them so much I plant 4-6 new plants each year. I have 24 plants in total now. I freeze them to make haskap sorbet, ice cream, jam, and pie throughout the year. They are also fantastic in smoothies and smoothie bowls.
If you like this recipe, then you'll love Strawberry Mint Sorbet too!
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What Are Haskap Berries?
Haskap berries, or Lonicera caerulea, are purple-blue elongated berries also known as honeyberries, edible honeysuckle, or blue honeysuckle berries.
Its name originated in Northern Japan, where 'haskap' means "berry of long life and good vision." These berries are known as a 'superfood' because they have more antioxidants than blueberries and are high in vitamin C.
These dark blue berries grow in cold climates in Asia, Europe, and North America. They are native to northern boreal forests. Japanese, Canadian, and Russian varieties can grow in different types of soil, from wet areas to high mountains.
Why You'll Love This Haskap Berry Ice Cream No Churn
- Quick and easy to make.
- Use fresh or frozen berries.
- Made with only 3 ingredients.
- Beautiful brilliant fuchsia color.
- No ice cream maker is required.
- Uses no fussy egg custard.
Recipe Ingredients
- Whipping cream, 35% milkfat. Whipped to stiff peaks, this is how you get the air into the cream that produces the light and creamy ice cream.
- Sweetened condensed milk. This adds the sweet finish that you get in regular churned ice cream. It is quite inexpensive and is just sweet enough you don't need to add any additional sugar.
- Haskap berries. These berries have a sweet and tart flavor and a little zing. If you cannot find haskap berries, use blueberries, raspberries, or blackberries.
See the printable recipe card below for exact measurements and a full list of ingredients.
How To Make Haskap Ice Cream
Step-By-Step Instructions
1. Blend haskap berries in a food processor or blender with a splash of heavy cream until smooth.
2. Whip the heavy cream in a large bowl with an electric mixer until stiff peaks start to form. Pour in the can of sweetened condensed milk and mix until combined.
3. Transfer the berry mixture to the whipped cream mixture. Blend on low speed with the hand mixer until well mixed.
3. Spread the ice cream mixture into a baking dish and smooth the top with a spatula. Cover with a lid or plastic wrap, and freeze on a level surface for 6-8 hours.
Expert Tips
- For soft-serve ice cream, freeze for 2-3 hours.
- Freeze your mixing bowl and beaters for 20-30 minutes beforehand to help get your whipped cream to a stiff peak.
- Cover the ice cream with plastic wrap before putting the lid on to prevent ice crystals from forming on top.
Recipe FAQs
The flavor of haskap berries is unique. They are slightly sour with a zing. They are a cross between a blueberry, raspberry, and black currant combined.
They grow well in the United States, eastern Europe, Chile, Japan, Russia, and Canada. The University of Saskatchewan plants can survive cold temperatures and grow very well in Canada.
Honeyberry plants require cross-pollination for fruit production, so you need at least two different varieties in your garden. They bloom early in the spring and ripen by late spring or early summer, and are the first berry crop to ripen.
In Canada, you can find many online stores that will ship them. If you are in the United States, check your local U-Pick and Farmer's Markets.
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Easy Haskap Ice Cream Recipe
Ingredients
- 2 cups heavy cream 35% milkfat
- 1 can sweetened condensed milk 14 oz.
- 2½ cups haskap berries fresh or frozen
Instructions
- Blend haskap berries and a tablespoon of heavy cream in a food processor or blender until smooth.
- Beat the hevy cream with an electric hand mixer until stiff peaks form. This will take about 2-3 minutes on high speed.
- Pour in the can of sweetened condensed milk and mix until combined.
- Combine the haskap mixture with the whipped cream mixture. Blend on low speed until well mixed.
- Transfer the ice cream mixture to an 8x11-inch baking dish. Smooth out the top with a spatula.
- Cover with a lid or plastic wrap, and freeze on a level surface for 6-8 hours before serving.
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Notes
- For soft-serve ice cream, freeze for 2-3 hours.
- Freeze your mixing bowl and beaters for 20-30 minutes beforehand to help get your whipped cream to a stiff peak.
- Cover the ice cream with plastic wrap before putting the lid on to prevent ice crystals from forming on top.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
Linda says
Homemade ice cream is always a hit at our home, especially when it does not require some churning. This 3-ingredients ice cream is our new summer treat!
Julia says
Wow, here I was thinking I needed to buy those special ice cream machines to make any of this at home. I'm such a fan of berry ice creams during the summer, so this recipe is such a delight to have!
Freya says
We do t have Haskap berries in the U.K. but I used a mixture of blackberries and raspberries and it was so delicious!
Alexandra says
Homemade ice cream really is a wonderful thing - and this recipe is so easy! We love how it is just three ingredients.
Melinda says
You had me at "three ingredients" I am eager to make this simple and delicious chilly treat for my family. My mission now begins to find those berries!! Thank you for sharing, it's been a hot summer and this will be a refreshing dessert to share.
Bernice says
Great idea!! Guess who has a full bucket of haskaps in the fridge right now?! Thanks for the reminder...I have to use them soon.
Jeri says
That's awesome! They taste great in ice cream 🙂