Chilean murta ice cream is made by blending 500 g of fresh murta berries, mixing them with cold evaporated milk, cream or plain yogurt, and honey, and freezing the mixture while stirring every 30 to 40 minutes during the first 2 to 3 hours, then letting it set completely for about 12 hours. It takes 20 minutes of preparation plus 12 hours of freezing and serves 4 people, with no ice cream machine needed.
Murta, or murtilla, is a small aromatic berry native to the forests of southern Chile, with a mild, sweet-tart flavor.
How to Make Murta Ice Cream?
You need fresh murtas, evaporated milk, cream or yogurt, and a sweetener such as honey, frozen in stages and stirred each time for a creamy texture without a machine.
Nutritional Information
Each serving of murta ice cream contains approximately 220 kcal, 4 g of protein, 11 g of fat (6 g saturated), 25 mg of cholesterol, 26 g of carbohydrates, 22 g of sugars, and 55 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Murta Ice Cream Recipe
Preparation: 20 minutes
Freezing: 12 hours
Servings: 4 people
Ingredients
- 500 g (1.1 lb) of fresh murta berries
- 1 can (410 g / 14.5 oz) of evaporated milk, chilled
- 100 g (1/2 cup) of heavy cream or plain yogurt
- 2 tablespoons of honey
Instructions
- Wash the murtas well in cold water, removing crowns and stems. Drain and blend with a hand blender to the texture you like. Pour the cold evaporated milk into a large bowl, add the murta, and mix gently.
- Add the cream or yogurt, sweeten with honey to taste, and stir until smooth. Pour into a freezer-safe container.
- Freeze, stirring every 30 to 40 minutes during the first 2 to 3 hours with a spoon or whisk to break up the ice crystals, and return it to the freezer each time.
- Once the mixture is firmer and creamy, let it freeze completely, about 12 hours. Serve in chilled bowls, garnished with mint leaves or whole murtas.
Additional Tips
Blanch for more flavor
Simmer the murtas in water for a minute before blending to intensify their flavor.
Play with texture
Blend some berries finely and leave a few whole for contrast.
Stir early and often
Frequent stirring in the first hours is what keeps the ice cream creamy without a machine.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Murta | Blueberries or strawberries | 1:1 | Fruitier |
| Heavy cream | Plain yogurt | 1:1 | Lighter, tangier |
| Honey | Sugar | 1:1 | Neutral sweetness |
| Evaporated milk | Sweetened condensed milk | 1/2 amount | Sweeter, creamier |
Frequently Asked Questions (FAQs)
1. Which fruits pair well with murta?
Citrus such as orange, strawberries, green apple, blueberries, or rhubarb.
2. Is it better with yogurt or cream?
Yogurt gives a lighter, tangier result; cream gives a richer, silkier one.
3. How long does it keep in the freezer?
Up to 2 weeks in an airtight container; after that it may lose flavor or form ice crystals.
4. Can I use frozen murtas?
Yes, thaw them first and drain any excess liquid.
What Is Murta?
Murta (Ugni molinae) is a wild berry of southern Chile, abundant in the Los Ríos, Los Lagos, and Aysén regions.
A Native Fruit
Mapuche and Huilliche communities have eaten murta since pre-Hispanic times, fresh, in infusions, and in traditional remedies.
Did You Know?
Murta is also used to make murtado, a traditional Chilean liqueur of murta berries macerated in aguardiente.
