3 scoops of raspberry ripple ice cream in 3 cone cups
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5 from 1 vote

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.
Prep Time15 mins
Total Time10 mins
Course: Dessert
Cuisine: American
Servings: 4 servings
Calories: 459kcal
Author: Rosemary Molloy / An Italian in my Kitchen


  • 1-2 cups fresh raspberries
  • 3/4 cup sweetened condensed milk
  • 1 1/4 cups whole / whipped cream
  • 1 teaspoon vanilla


  • 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!


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