No churn raspberry ice cream is a delicious and creamy dessert that can be made easily at home with just a few ingredients. This recipe is perfect for those who don’t have an ice cream maker or who want to avoid the hassle of churning. With the addition of fresh raspberries, this ice cream is bursting with fruity flavor and is sure to be a hit with anyone who tries it.
Who doesn’t love ice cream? I know in our house it is pretty much always available, and especially with the easy No-Churn method it takes no time to make and is so creamy and delicious. I love making a simple Vanilla Ice cream or a No-churn Cappuccino or how about a family favorite Nutella Ice cream?!
Ingredients to make a Homemade Raspberry Ice Cream recipe
To make this delicious no churn raspberry ice cream, you will need the following ingredients:
- sweetened condensed milk
- Cream – whole, heavy or whipping cream
- Vanilla – vanilla extract
- Raspberries – either fresh or frozen
What is whole cream?
Whole cream also known as heavy cream, it has at least 30% fat content. You can also use a heavy whipping cream which also has a high fat content.
How to make Raspberry Ice Cream recipe
In a small bowl whisk together the sweetened condensed milk and vanilla, set aside.
In a blender add the raspberries and blend until pureed.
Pour through a sieve into a clean bowl, if needed use the back of a spoon to push the puree through the sieve, discard the seeds. Set the pureed berries aside.
Whip the cream until stiff peaks form, gently fold the condensed milk mixture into the whipped cream and combine well.
Pour the ice cream mixture into the loaf pan. Pour some of the puree mixture on top 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.
Cover the loaf pan with plastic wrap and freeze for at least 6 hours, or until firm. Once the ice cream is frozen, scoop and serve.
Tips and Tricks
When making no-churn raspberry ice cream, it’s important to achieve the perfect texture and consistency. Here are a few tips to help you get it right:
- Use fresh raspberries: Fresh raspberries will give your ice cream a bright, fruity flavor and a smooth texture.
- Strain the raspberry puree: After blending the raspberries, strain the puree through a fine-mesh sieve to remove any seeds or pulp. This will give your ice cream a smooth, creamy texture.
- Whip the cream to stiff peaks: Be sure to whip the heavy cream until it forms stiff peaks before folding it into the raspberry puree. This will give your ice cream a light and airy texture.
Variations and Additions
No-churn raspberry ice cream is a versatile dessert that can be customized to suit your tastes. Here are a few ideas for variations and additions:
- Chocolate chips: Fold in some chocolate chips for a delicious contrast of flavors and textures.
- Whipped cream: Top your ice cream with whipped cream and fresh raspberries for an extra special treat.
- Cheesecake: Swirl in some cheesecake batter for a rich and creamy dessert that’s sure to impress.
- Blackberry: Mix in some blackberries for a fun twist on the classic raspberry flavor.
- White chocolate: Drizzle some melted white chocolate over the top of your ice cream for a decadent finishing touch.
I love a scoop just as it is, but adding a drizzle of chocolate syrup, hot fudge sauce, caramel sauce, or a delicious Blueberry sauce is a delicious idea too.
Raspberry Ice Cream FAQs
It is an easy to make homemade ice cream recipe that doesn’t require an ice cream maker, using a fresh raspberry puree swirled through vanilla ice cream.
Yes, you can. Just make sure to thaw them first before pureeing.
Yes, you can substitute any fruit of your choice, but keep in mind that some fruits will work better than others to maintain taste and texture. Blueberries and strawberries would work well.
You can store it in a freezer-safe container or wrap it tightly with plastic wrap and then foil, in the freezer for up to two weeks.
No, the sweetened condensed milk is very sweet and doesn’t need any added sugar.
It takes about 3-5 hours to freeze the ice cream, depending on your freezer. It’s a good idea to make it in the evening and then freeze it overnight.
Yes, this is a great recipe to make ahead since it will need to freeze for about 3-5 hours or overnight.
Following this recipe you can create a delicious and unique no-churn raspberry ice cream that everyone will love. Enjoy!
No Churn Raspberry Ice Cream
- 1-2 cups fresh raspberries
- 1 can sweetened condensed milk (14 ounces)
- 2 cups cream whole/heavy or whipping cream with at least 30% fat content
- 1 teaspoon vanilla
- In a small bowl whisk together the 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, if needed use the back of a spoon to push the puree through the sieve, discard the seeds. Set the puree aside.
- Whip the cream until stiff peaks form, gently fold the condensed milk mixture into the whipped cream and combine well.
- Pour the ice cream mixture into the loaf pan 9 inch/23 cm. Pour approximately 6 tablespoons* of the puree mixture on top and swirl with a knife. Then either cover in plastic or place loaf pan in a large ziplock bag and freeze for at least 3- 5 hours until frozen or even overnight. Enjoy!
*You can use more if you want, any leftover puree can be used on pancakes or drizzle over the ice cream before serving.
Updated from June 21, 2017.
John Ludovico says
Right up my alley!!
and fresh raspberries are BOGO right now.
Thanks John, I hope you enjoy it. 🙂
Made this for Father’s Day and it was a success…..Enjoy your blog and cookbook
Thanks Nancy, so glad you enjoy both. Take care.
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
Hi Donica, thanks so much, great idea with the sundae and the chocolate cherry version!
Nancy Castaldini says
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
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.
I still don’t know what you mean by add whole/whipped cream…you talking about a can of it?
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.
in the ingredients, is it 1.5 cups of cream after whipping or before when its liquid?
Hi Sarah, it’s 1.25 cups liquid and then you whip it. 🙂
Looks like the perfect comfort food!
Thanks Karen, it was really good.
Marisa Franca @ All Our Way says
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!!
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. 🙂