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“Scoop of homemade grape ice cream”

Name: Grape Ice Cream

Summary: A vibrant, creamy no-churn grape ice cream made with real grapes, sweetened condensed milk, and whipped cream for a fresh, homemade summer treat.
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Prep Time 20 minutes
6 hours
Total Time 6 hours 20 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients:
  • 2 cups seedless red Concord, or black grapes (fresh or thawed frozen)
  • 1 can 14 oz / 400g sweetened condensed milk
  • 2 cups heavy whipping cream at least 35% fat
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon lemon juice optional, to balance sweetness
  • Pinch of salt

Equipment

  • Equipment: Blender or food processor, fine-mesh sieve (optional), electric hand mixer, mixing bowls, spatula, loaf pan or freezer-safe container, measuring cups/spoons.

Method
 

  1. Instructions:
  2. Wash and dry the grapes, remove stems.
  3. Puree grapes in a blender or food processor until smooth. For a silky texture, strain through a fine-mesh sieve to remove skins and seeds.
  4. In a chilled bowl, whip heavy cream with an electric mixer until stiff peaks form.
  5. In another bowl, combine sweetened condensed milk, vanilla, salt, lemon juice, and grape puree.
  6. Gently fold the whipped cream into the grape mixture, taking care not to deflate the whipped cream.
  7. Pour into a loaf pan or airtight container, smooth the top, cover tightly, and freeze for at least 6 hours or overnight.
  8. Let sit at room temperature for 5–10 minutes before scooping. Enjoy!

Notes

Notes:
Use Concord or black grapes for deeper purple color.
Adjust sweetness with extra lemon juice or condensed milk as needed.
Vegan version: substitute coconut cream for heavy cream, and vegan condensed milk.