Raspberry Ice Cream

This raspberry ice cream is a no-churn frozen treat with a super creamy texture. This family favorite is easily prepared with six ingredients and tastes so much better than the ice cream shops. This no-churn ice cream is perfect for busy families on the go.

Ice cream season is here. If you have never made no-churn ice cream, I must tell you it 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 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.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Raspberries: preferably fresh. If using frozen add 1/2 tablespoon of cornstarch to compensate for the added moisture in frozen raspberries.
• Sweetened condensed milk: You can find this down the baking aisle. Do not confuse it with evaporated milk.
• Vanilla extract: Please use the pure stuff.
• Heavy cream: You can substitute whipping cream

How to Make Raspberry Ice Cream

This is the summary version; for the complete list of ingredients and instructions, see the recipe card below.

Start by adding some raspberries and sugar to a small saucepan over low heat.  Cook until the raspberries begin to soften and pop. 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. Using a mixer, beat the heavy whipping cream until stiff peaks form. Take one cup of the whipped cream and fold it into the sweetened condensed milk mixture. Then reverse it and fold that mixture into the remaining whipped cream.

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, cover with plastic wrap, and freeze.

Flavor variations for 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

Raspberry Ice Cream

You are going to love this simple six ingredient no churn creamy raspberry ice cream.

5 from 18 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Servings: 12 servings

Calories: 172kcal

Author: Beth Pierce

Ingredients

• 2½ cups fresh raspberries
• ⅓ cup granulated sugar
• 1 (14-oune) can sweetened condensed milk
• 2 teaspoon vanilla extract
• 1 pinch of salt
• 2 cups heavy cream

Instructions

• 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.

Notes

• Do not use any low-fat ingredients. Ice cream needs high-fat content to ensure a creamy texture. 
• Cover the top of the ice cream with plastic wrap to keep ice crystals from forming or make the ice cream in an appropriate air-tight container. 

Nutrition

Calories: 172kcal | Carbohydrates: 10g | Protein: 1g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 14mg | Potassium: 77mg | Fiber: 2g | Sugar: 8g | Vitamin A: 591IU | Vitamin C: 7mg | Calcium: 33mg | Iron: 0.2mg

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