Raspberry Swirl Ice Cream, a creamy no churn Ice Cream, made with fresh raspberries. Fast, Easy and so delicious.
I am going to start by saying that this weekend was not the happy Can’t-Wait-Until-We-Get-There excitement we were anticipating.
This was instead, a let’s-make-ice cream and pig out kind of weekend. They chose Raspberry Swirl Ice Cream and I chose one of my favourites Coffee Chocolate Ripple to “drown our sorrows”.
As you know the Italian and I have two daughters, our eldest is in Canada. She graduated from college in Canada, couple of years ago. Decided to come back here for a year and then she returned to life in Toronto.
My youngest daughter is in high school, 3rd level or grade eleven. She decided to follow in her sister’s footsteps and attend “Classic” high school. Which in Italy is considered the toughest school.
Every time she complains, her sister responds with “I told you not to do it”.
No Churn Fresh Raspberry Swirl Ice Cream
Classic High School meaning she also studies Ancient Greek and Latin. In high school in Italy if you fail a course they give you what they call a debit. So needless to say she received a debit in Greek. Which sad to say we were not expecting.
So cancel all plans, put them off for three weeks because it’s “Hello Summer School”! So, yeah we needed a good No Churn Ice Cream.
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.
Any left over pureed raspberries make a delicious topping for a Cheesecake or even for topping a Cake. Enjoy!
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
No Churn Fresh Raspberry Swirl Ice Cream
Ingredients
- 1-2 cups fresh raspberries
- 3/4 cup sweetened condensed milk
- 1 1/4 cups whole / whipped cream
- 1 teaspoon vanilla
Instructions
- 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. 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 centimeters). 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!
Sabrina says
July 3, 2017 at 5:21 amI still don’t know what you mean by add whole/whipped cream…you talking about a can of it?
Rosemary says
July 3, 2017 at 7:20 amHi 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.
sarah says
June 29, 2017 at 5:22 pmhii
in the ingredients, is it 1.5 cups of cream after whipping or before when its liquid?
thank you
Rosemary says
June 29, 2017 at 7:17 pmHi Sarah, it’s 1.25 cups liquid and then you whip it. 🙂
Karen says
June 27, 2017 at 10:03 pmLooks like the perfect comfort food!
Rosemary says
June 28, 2017 at 9:19 amThanks Karen, it was really good.
Marisa Franca @ All Our Way says
June 24, 2017 at 1:43 pmHave 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!!
Rosemary says
June 24, 2017 at 8:40 pmHi 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. 🙂