This No-Churn Raspberry Ice Cream is creamy, soft and only has five ingredients. The fresh raspberries pair perfectly with the vanilla ice cream. It’s a summer treat that can be enjoyed all season long!
~No Churn Raspberry Ice Cream~
Ice cream is something we enjoy all year long but it is especially true in the summer. We have even been known to head out, order a sundae and call it dinner. There is just something about that cool and refreshing treat that keeps us coming back for more.
No-churn homemade ice cream is such an easy recipe to have on hand. Basically the base is vanilla and you can customize it by adding different mix-ins whether it be fruit, candy, sprinkles, etc. Each batch you make can be unique.
No-churn ice cream is so refreshing and so easy to make. You’ll want to keep some on hand all summer long!
The recipe is simple and you get to be creative by creating fun swirls in the vanilla base. The fresh raspberries really add a nice fruity taste overall.
You definitely do not need any fancy equipment to make this sweet ice cream treat. All I used was a couple bowls, saucepan, stand mixer and a whisk. Easy peasy, lemon squeezy as my grandkids would say!
What ingredients will you need to make no-churn ice cream?
- Fresh Raspberries
- Sweetened Condensed Milk
- Whipping Cream
- Vanilla Extract
How do you make no-churn ice cream?
You start by making a simple raspberry sauce with the fresh berries and sugar. The mixture is boiled and then strained through a small sieve strainer to remove the seeds.
In a stand mixer (or hand held), whip the cream until still peaks form. In a separate bowl whisk the sweetened milk and the vanilla extract. Combine the two by folding the whipped cream in the sweetened milk mixture.
Place about half of the mixture into a 9×5″ loaf pan then place dollops of the cooled raspberry sauce on top and swirl with a knife.
Top with the remaining mixture and place more dollops and swirl again. Cover well with foil and freeze at least 6 hours or overnight.
As I’ve mentioned, we definitely love our ice cream here and these other two recipes are also no-churn that you might want to try – Lemon Poppy Seed (yum, lemons!) and Birthday Cake with fun sprinkles. Hey, my birthday is soon – hint, hint…
How long can no-churn ice cream be stored?
The ice cream will last about one month in the freezer. Just be sure to keep well covered. If you have extra raspberry sauce, that will last one week in the refrigerator.
While it is really fun to take picture of ice cream, sometimes I take a little too long and this happens. It’s all good though, right?
So would you like one scoop or two? Just look at that swirl of raspberry goodness!
- 2 cups fresh raspberries
- 1/4 cup sugar
- 2 cups whipping cream
- 14 ounces sweetened condensed milk
- 2 teaspoons vanilla extract
- In a small saucepan, combine the raspberries and sugar
- Bring to boil then cook for about 5 minutes until berries breakdown
- Press mixture through a fine mesh sieve and discard the pulp/seeds
- In a large bowl whisk condensed milk and vanilla
- In a large bowl (or stand mixer), whip the cream until it has stiff peaks
- Gently fold the whipped cream into milk mixture
- Place half of the mixture in a 9x5 loaf pan then add about 6-8 dollops of cooled raspberry sauce
- Swirl with a knife
- Add remaining milk mixture then more dollops and swirling*
- Cover well and freeze at least 6 hours
* I did not end up using all my raspberry sauce. Leftovers can be used even over the ice cream
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 368 Total Fat: 22g Saturated Fat: 14g Trans Fat: 1g Unsaturated Fat: 7g Cholesterol: 72mg Sodium: 81mg Carbohydrates: 38g Fiber: 2g Sugar: 37g Protein: 6g