This No-Churn Unicorn Ice Cream features the delicious natural flavours and beautiful natural colours of raspberries, blackberries, and mangos in this easy swirl of pure fun!
If fruit is frozen, leave it on the counter for at least 20 minutes, or pop it in the microwave for 30 seconds.
In a food processor, purée the blackberries until smooth, about 1 minute. Pour through a strainer to remove the seeds, and pour into a large bowl. Set aside. Rinse the food processor to remove any remaining blackberry, and repeat for the raspberries and mangos. You should have three separate bowls, one for each flavour, which you will keep separate until the end of the recipe!
Split the sweetened condensed milk into three equal parts (~138mL), and add a part to each of the three bowls. Mix until completely combined.
Whip the heavy cream with a mixer with a whisk attachment until stiff peaks form, and again, split into three equal parts. Add one part to each bowl, and gently fold the cream into the sweetened condensed milk and berry mixture.
Spoon the mixtures into a loaf pan, alternating the flavours, and stacking different flavours on top of each other until the pan is completely full.
Take a dinner knife, and stick it into one end of the pan. Drag it from one side to the other, and back again to swirl the flavours. You can do it again if desired, but not too much! You want to swirl them, not mix them!
Cover the pan with saran wrap and place in the freezer for 12 hours, or overnight. It melts quickly, so keep it in the freezer until immediately before serving.
You can also make individual servings by spooning the flavours into muffin tins. These will be ready after being in the freezer for about 2-3 hours!