No Churn Raspberry Ice Cream
User Reviews
5
No Churn Raspberry Ice Cream
Description
No Churn Raspberry Ice Cream combines fresh or thawed raspberries pureed and sieved to remove seeds with a mixture of sweetened condensed milk, vanilla, and softly whipped heavy cream. The ice cream mixture is poured into a loaf pan with swirled raspberry puree, then frozen for several hours until firm. The folding of whipped cream and condensed milk results in a smooth, creamy base, while the raspberry swirl adds bursts of fruity flavor and a slightly tart contrast. The method avoids churning, relying on the cream's airiness and freezing to create a soft, scoopable texture.
This ice cream is ideal for home cooks who want a straightforward recipe without equipment, highlighting raspberry's natural sweetness and color. It can be used as a refreshing dessert on its own or served alongside cakes and pies. The recipe also adapts well to other berry or fruit purees, accommodating seasonal or personal preferences.
Frozen raspberry ice cream stores well for about two weeks in airtight containers. Using fresh or thawed frozen raspberries affects the intensity of fresh flavor and texture. Sieving the puree ensures a smooth mouthfeel free from seeds, enhancing dessert quality.
Ingredients
- 1-2 cups raspberries fresh
- 1 can sweetened condensed milk 14 ounces
- 2 cups heavy cream whole or whipping cream with at least 30% fat content
- 1 teaspoon vanilla
Instructions
- 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.
Notes
- Thaw frozen raspberries before pureeing for best texture and flavor.
- Substitute other fruits like blueberries or strawberries, noting that results may vary in taste and texture.
- Store the ice cream in freezer-safe containers or wrapped tightly with plastic wrap and foil for up to two weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 741 kcal
% Daily Value*
| Calories | 741kcal | 37% |
| Carbohydrates | 61g | 20% |
| Protein | 12g | 24% |
| Fat | 52g | 80% |
| Saturated Fat | 33g | 165% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 168mg | 56% |
| Sodium | 158mg | 7% |
| Potassium | 527mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 59g | 118% |
| Vitamin A | 2024IU | 40% |
| Vitamin C | 11mg | 12% |
| Calcium | 367mg | 37% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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