This raspberry ice cream is a no-churn frozen treat with a creamy texture. It is in-essence vanilla ice cream loaded with fresh sun-ripened raspberries. This family favorite is easily prepared with six ingredients and tastes so much better than the ice cream shops. No churn ice cream is perfect for busy families on the go.
Ice cream season is here. This No Churn Raspberry Ice Cream is marvelous and perfect for the season. If you have never made no churn ice cream I must tell you it really is so very simple. Nothing beats homemade ice cream.
Are you ready for ice cream season? I am so ready! Summer brings such fun and is one of our favorite seasons as a family. We love to swim, boat, and shoot a few hoops. This scrumptious Raspberry Ice Cream will hit the spot just right after a hot day in the sun. Put it on your to-try list today and prepare to have your taste buds wowed.
How do you make no-churn Raspberry Ice Cream?
Start by adding some raspberries and sugar to a small saucepan over low heat. Cook until the raspberries begin to soften and pop. Then remove the saucepan from the heat and let the mixture cool for about one hour. Run the raspberry mixture through a fine mesh strainer.
Next whisk together the sweetened condensed milk, vanilla, and salt. Go ahead and set it aside for a few minutes. Now using a mixer beat the heavy whipping cream until stiff peaks form. Then take one cup of the whipping cream and fold it into the sweetened condensed milk mixture. Then reverse it and fold that mixture into the remaining whipped cream.
Now pour one-third of the ice cream mixture into a loaf pan and spoon one-third of the raspberry puree over the top. Swirl in the raspberries with the end of a chopstick or the handle of a wooden spoon. Repeat this step two more times to finish filling the loaf pan. Finally cover and freeze.
Other flavor variations for this Raspberry Ice Cream
- Mixed Berry – use raspberries, strawberries, blueberries, and blackberries
- Raspberry Lemon – add 1/4 cup fresh lemon juice and 2 tablespoons fresh lemon zest to the raspberries after cooking
- Raspberry Almond Chocolate Chip – fold 1/2 cup toasted sliced almonds and 3/4 cup mini chocolate chips into the final whipped cream mixture.
- Cinnamon Peach Raspberry – add equal amounts of chopped peaches and raspberries plus one 1 teaspoon cinnamon mixed in with the sugar in the saucepan
More ice cream recipes you will love!
Raspberry Ice Cream
A family friendly simple six ingredient no churn creamy raspberry ice cream.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 12 servings (6 cups)
- Category: dessert
- Method: no bake
- Cuisine: American
- 2 1/2 cups fresh raspberries
- 1/3 cup sugar
- 1 can (14 ounces) sweetened condensed milk
- 2 teaspoon vanilla extract
- 1 pinch of salt
- 2 cups heavy cream
- In a small saucepan over low heat stir together the raspberries and sugar. Cook until the raspberries pop and begin to soften; approximately 5 minutes. Place in refrigerator and cool for 1 hour. Run the raspberry mixture through a fine mesh sieve.
- Whisk together the sweetened condensed milk, vanilla, and salt.
- Beat the whipping cream with a mixer until stiff peaks form. Fold one cup of whipping cream into the sweetened condensed milk mixture. Now take that mixture and fold it into the rest of the whipping cream.
- Pour one-third of the ice cream mixture into a 9 x 5-inch loaf pan. Spoon 1/3 of the raspberries over the top and swirl them in with a chopstick or the end of a wooden spoon. Pour another one-third of the ice cream mixture into the pan. Spoon another one-third of the raspberries over the top and swirl in a chopstick or the end of a wooden spoon. Repeat one more time.
- Cover the ice cream directly with plastic wrap and place in the freezer for 4-5 hours.
- Do not use any low-fat ingredients. Ice cream needs high-fat content to ensure a cream texture.
- Cover the top of the ice cream with plastic wrap to keep ice crystals from forming.
Keywords: ice cream, no churn ice cream, raspberry dessert, ice cream made with sweetened condensed milk
This post was originally published May 16, 2018 and was republished April 14, 2020 with new content.