No-Churn Oishii Ice Cream with JSC Infused Koyo Berry Salt

Beat the heat with this easy no-churn Oishii ice cream recipe. Perfectly delicious topped with whipped cream and a sprinkle of Jacobsen Salt Co.’s Infused Koyo Berry Salt.

Ingredients

3 trays Oishii Berries

1/4 cup sugar

1 TBS cornstarch

14 oz can of sweetened condensed milk

2 cups heavy whipping cream

1 tsp vanilla extract or vanilla bean powder

1 sprinkle of salt

JSC x Oishii Infused Koyo Berry Salt

Method

1. Blend 1 tray of Oishii Berries and add to a saucepan with 1/4 cup sugar and 1 TBS cornstarch. Heat over medium heat until thickened and then set aside to cool.
2. Blend the other 2 trays of Oishii Berries and add to a bowl with the sweetened condensed milk, vanilla, and salt.
3.  Whip the 2 cups of heavy whipping cream with a hand mixer or in a stand mixer until stiff peaks form.
4. Slowly add in the sweetened condensed milk mixture and whip until combined.
5.  Add the mixture to a loaf pan, swirling and layering with the berry sauce.
6.  Transfer to the freezer and let it set overnight.
7. Scoop your ice cream and top with whipped cream and JCS x Oishii Infused Koyo Berry Salt.
8. Enjoy!