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

No Churn Fresh Raspberry Swirl Ice Cream

Last Updated June 20, 2020. Published June 17, 2020 By Rosemary 16 Comments

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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.

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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5 from 6 votes

No Churn Fresh Raspberry Swirl Ice Cream

No Churn Fresh Raspberry Swirl Ice Cream, fast and easy ice cream recipe. Made with only 4 ingredients and fresh fruit. A delicious dessert.
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Course Dessert
Cuisine American
Prep Time 20 minutes
Chilling Time 5 hours
Total Time 5 hours 20 minutes
Servings 4 servings
Calories 459kcal
Author Rosemary Molloy

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: 459kcal | Carbohydrates: 36g | Protein: 6g | Fat: 32g | Saturated Fat: 20g | Cholesterol: 121mg | Sodium: 101mg | Potassium: 313mg | Fiber: 1g | Sugar: 32g | Vitamin A: 1245IU | Vitamin C: 9.8mg | Calcium: 219mg | Iron: 0.3mg
Tried this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

Updated from June 21, 2017.

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    Filed Under: 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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