Start by rinsing the mulberries thoroughly and removing any stems. Add them to a saucepan with sugar and lemon juice. Cook over medium heat until they soften and release their juices.

Once softened, mash the berries gently and let the mixture simmer for a few minutes. This helps concentrate the flavor. Strain the mixture to remove seeds if you prefer a smoother texture, then let it cool completely.

Pour the cold heavy whipping cream into a large bowl. Using a mixer, whip it until stiff peaks form. This step is key to achieving a light and airy texture in your ice cream.

Be careful not to over-whip, as it can turn grainy. You want a smooth, fluffy consistency that holds its shape well.

In another bowl, combine the sweetened condensed milk and vanilla extract. Stir until smooth and well blended. This mixture forms the sweet and creamy base of your ice cream.

Gently fold in the cooled mulberry puree, making sure it’s evenly distributed. The color will turn a beautiful purple shade.

Now, fold the whipped cream into the mulberry mixture. Do this slowly and gently to keep the mixture airy. Use a spatula and fold until no streaks remain.

This step ensures the ice cream stays light while still being rich and creamy. Avoid stirring too aggressively.

Transfer the mixture into a loaf pan or airtight container. Smooth the top with a spatula and cover it tightly. Place it in the freezer for at least 6–8 hours or overnight.

Once fully frozen, scoop and serve. The texture will be creamy and soft, just like churned ice cream.