Raspberry Swirl Ice Cream, a creamy no-churn Ice Cream, made with fresh raspberries. The perfect Summer treat! Fast, Easy and so delicious.
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.
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!
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.
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 (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. Â
- 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
Updated from June 21, 2017.
Nancy says
Made this for Father’s Day and it was a success…..Enjoy your blog and cookbook
Thanks
Rosemary says
Thanks Nancy, so glad you enjoy both. Take care.
Donica says
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
Rosemary says
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
Rosemary says
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.
Sabrina says
I still don’t know what you mean by add whole/whipped cream…you talking about a can of it?
Rosemary says
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.
sarah says
hii
in the ingredients, is it 1.5 cups of cream after whipping or before when its liquid?
thank you
Rosemary says
Hi Sarah, it’s 1.25 cups liquid and then you whip it. 🙂
Karen says
Looks like the perfect comfort food!
Rosemary says
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!!
Rosemary says
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. 🙂