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Home » American Favorites » Desserts » No Churn Fresh Raspberry Swirl Ice Cream

No Churn Fresh Raspberry Swirl Ice Cream

By: Rosemary Published: June 17, 2020 Updated on: June 20, 2020

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Raspberry Swirl Ice Cream,  a creamy no-churn Ice Cream, made with fresh raspberries. The perfect Summer treat! Fast, Easy and so delicious.

ice cream in the pan and in a with a scoop and in a wafer bowl with some on a spoon

Nothing screams summer like ice cream! And this quick and easy no-churn ice cream with fresh raspberries is one of the best. I used fresh raspberries but frozen would work also.

Personally I am an anything chocolate sort of person but the Italian is anything but chocolate, fresh fruit, especially Fresh Peach Ice Cream or Coconut Lemon Ice Cream.

Table of Contents

  • How to make it
  • What to make with leftover puree?
    • Here are some other Delicious No Churn Ice Cream Recipes you may enjoy!
      • Never Miss a Recipe!
  • No Churn Fresh Raspberry Swirl Ice Cream
    • Ingredients  1x2x3x
    • Instructions 
    • Nutrition

How to make it

  • In a small bowl whisk together sweetened condensed milk and vanilla, set aside.In the blender add raspberries and blend until pureed. Pour through a sieve into a clean bowl, discard seeds.
  • Whip the cream until stiff peaks form, add a little whipped cream to the vanilla/sweetened condensed milk mixture to make it easier to combine, then fold in the rest of the whipped cream mixture.
  • Pour into a loaf pan. Then pour approximately 6 tablespoons of the puree over the mixture and swirl with a knife to combine.
  • Cover the loaf pan in either plastic wrap or place in a large ziplock bag and freeze at least 3- 5 hours until frozen or even overnight. 

five photos of how to make raspberry ripple ice cream

I was never too convinced about no-churn ice cream until I made it and tried it myself, now we can never get enough! It’s fast and easy and really creamy with no ice crystals!

ice cream in a loaf pan with a scoop

And this No Churn Fresh Raspberry Swirl Ice Cream was so fast and easy, and only four ingredients. I pureed the raspberries then poured it through a sieve to remove the seeds.

I then swirled it through the ice cream combination and stuck it in the freezer.

What to make with leftover puree?

Any left over pureed raspberries make a delicious topping for a Cheesecake or even for topping a Cake  or why not skip the syrup and use them over pancakes?

If you decide to try this no-bake No-Churn Raspberry Swirl Ice Cream, I hope you enjoy it and let me know how it goes! Enjoy.

3 scoops of raspberry ripple ice cream in 3 cone cups

Here are some other Delicious No Churn Ice Cream Recipes you may enjoy!

No Churn Nutella Swirl Chocolate Swirl Ice Cream

Easy Homemade No Churn Kiwi Ice Cream

Toasted Coconut Lemon Ice Cream

Death By Chocolate Ice Cream Cake

Baileys Chocolate Chip No Churn Ice Cream

3 scoops of raspberry ripple ice cream in 3 cone cups
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    No Churn Fresh Raspberry Swirl Ice Cream

    Rosemary Molloy
    No Churn Fresh Raspberry Swirl Ice Cream, fast and easy ice cream recipe. Made with only 4 ingredients and fresh fruit. A delicious dessert.
    5 from 7 votes
    Prevent your screen from going dark
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    Prep Time 20 mins
    Chilling Time 5 hrs
    Total Time 5 hrs 20 mins
    Course Dessert
    Cuisine American
    Servings 4 servings
    Calories 459 kcal

    Ingredients
      

    • 1-2 cups fresh raspberries (250 grams)
    • 3/4 cup sweetened condensed milk (243 grams)
    • 1 1/4 cups whole / whipped cream (300 grams)
    • 1 teaspoon vanilla

    Instructions
     

    • In a small bowl whisk together sweetened condensed milk and vanilla, set aside.
    • In the blender add the raspberries and blend until pureed. Pour through a sieve into a clean bowl, discard seeds. Set aside.
    • Whip the cream until stiff peaks form, add a little whipped cream to the vanilla/sweetened condensed milk mixture to make it easier to combine, then fold in the rest of the whipped cream mixture.  
    • Pour into a loaf pan 8x4 inch (20x10 cm). Pour approximately 6 tablespoons (of puree over mixture and swirl with a knife. Then either cover in plastic or place loaf pan in a large ziplock bag and freeze at least 3- 5 hours until frozen or even overnight. Enjoy!

    Nutrition

    Calories: 459kcalCarbohydrates: 36gProtein: 6gFat: 32gSaturated Fat: 20gCholesterol: 121mgSodium: 101mgPotassium: 313mgFiber: 1gSugar: 32gVitamin A: 1245IUVitamin C: 9.8mgCalcium: 219mgIron: 0.3mg
    Keyword no-churn ice cream with raspberries, raspberry ice cream
    Tried this recipe?Let us know how it was!

    Updated from June 21, 2017.

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      Desserts, fruit, Ice Cream & Frozen Desserts, Most Posts, No-Bake Desserts, Summer

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      1. John Ludovico says

        November 20, 2020 at 5:17 pm

        5 stars
        Right up my alley!!
        and fresh raspberries are BOGO right now.

        Reply
        • Rosemary says

          November 20, 2020 at 8:55 pm

          Thanks John, I hope you enjoy it. 🙂

          Reply
      2. Nancy says

        June 25, 2020 at 12:05 am

        5 stars
        Made this for Father’s Day and it was a success…..Enjoy your blog and cookbook
        Thanks

        Reply
        • Rosemary says

          June 26, 2020 at 8:12 pm

          Thanks Nancy, so glad you enjoy both. Take care.

          Reply
      3. Donica says

        June 23, 2020 at 5:51 am

        5 stars
        Omg it was DELICIOUS ! I can’t wait to make it again. I made a raspberry sauce some got biscotti and crushed it and and made a biscotti sundae. Everyone in the house loved it
        Next I’m going to try a chocolate cherry version

        Reply
        • Rosemary says

          June 23, 2020 at 6:34 pm

          Hi Donica, thanks so much, great idea with the sundae and the chocolate cherry version!

          Reply
      4. Nancy Castaldini says

        July 9, 2019 at 6:50 pm

        Hi, is there any way u could make this recipe sugar free or do u have any sugar free desserts as i have diabetics in my home.. Thanks

        Reply
        • Rosemary says

          July 9, 2019 at 7:52 pm

          Hi Nancy, I’m sorry I don’t have any sugar free recipes but I am sure you could find a substitute that would work.

          Reply
      5. Sabrina says

        July 3, 2017 at 5:21 am

        I still don’t know what you mean by add whole/whipped cream…you talking about a can of it?

        Reply
        • Rosemary says

          July 3, 2017 at 7:20 am

          Hi Sabrina, it’s a cup and a quarter of cream, whole or whipped cream, not half and half or 10% or any other kind. The reason I say that is because in Italy you can only get whole cream, but I know in North America (and elsewhere I suppose) you can get so many different types of cream. Hope that helps.

          Reply
      6. sarah says

        June 29, 2017 at 5:22 pm

        hii
        in the ingredients, is it 1.5 cups of cream after whipping or before when its liquid?

        thank you

        Reply
        • Rosemary says

          June 29, 2017 at 7:17 pm

          Hi Sarah, it’s 1.25 cups liquid and then you whip it. 🙂

          Reply
      7. Karen says

        June 27, 2017 at 10:03 pm

        Looks like the perfect comfort food!

        Reply
        • Rosemary says

          June 28, 2017 at 9:19 am

          Thanks Karen, it was really good.

          Reply
      8. Marisa Franca @ All Our Way says

        June 24, 2017 at 1:43 pm

        5 stars
        Have you retired your ice cream machine yet? Remember when I was so jealous of the ice cream you were making with your machine and my Honey would not let me purchase a machine — too much of a temptation to have ice cream in the house and just the two of us. Wellllllllll!! Enter no-churn. Ha!! I got around the no machine bit. Love no churn. Your ice cream looks delicious!! And your daughter will get her good class grade. Buon weekend, Rosemary!!

        Reply
        • Rosemary says

          June 24, 2017 at 8:40 pm

          Hi Marisa, thanks so much, to tell the truth I was just thinking about that ice cream machine, it’s inside part is still in the freezer, I should give it go. My husband loves this no churn ice cream so much I just make that. Buon weekend to you too. 🙂

          Reply

      Hi, I'm Rosemary.

      Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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