A refreshing and easy no-churn ice cream recipe bursting with fruity flavors—perfect for summer treats without the need for an ice cream maker.

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In a large bowl, whip the heavy cream until stiff peaks form.
In a separate bowl, mix the sweetened condensed milk, vanilla extract, and lemon juice.
Fold the whipped cream into the condensed milk mixture gently.
Divide the base mixture into separate bowls if using multiple fruits.
Fold in the strawberry puree into one part, mango chunks into another, and blueberries into the third.
Swirl the mixtures together in a loaf pan or layer them for a multi-fruit look.
Cover with plastic wrap and freeze for at least 6 hours or overnight until firm.
Scoop and serve cold.

You can use any combination of fruits based on preference or seasonal availability.
Use frozen fruits if fresh ones are not available.
Chilling the mixing bowl and beaters helps cream whip faster.