Looking for the perfect summer treat? This homemade raspberry ice cream recipe will leave you craving more. With its delicious raspberry swirls and creamy texture, it's the ideal frozen dessert for all your warm-weather gatherings. Made with simple ingredients and no need for an ice cream maker, this no-churn raspberry ice cream is a must-try!
This no-churn homemade raspberry ice cream recipe is the perfect summer treat, offering a deliciously creamy dessert made with simple ingredients. With its delightful raspberry swirls and easy-to-follow steps, it's sure to become a favorite in your household! Enjoy this frozen dessert with a pinch of salt and a bit of sugar, and feel free to add additional ingredients to customize the flavor to your liking. You can even serve it in an ice cream bowl or as part of an ice cream sundae with hot fudge!
What is No Churn Raspberry Ice Cream?
No-churn raspberry ice cream is a frozen treat that doesn't require an ice cream maker or churning, making it a more accessible option compared to traditional ice cream recipes. This homemade ice cream recipe offers a smooth and creamy texture using basic ingredients like heavy cream, sweetened condensed milk, and fresh raspberries.
Do I need an ice cream maker?
No, you don't need an ice cream machine to make this delicious homemade raspberry ice cream. With the use of frozen raspberries, cups of fresh berries, and a raspberry puree, you can create a delightful frozen treat without relying on store-bought ice cream or investing in ice cream freezers. This no-churn method allows you to enjoy your beloved ice cream flavors like fresh raspberry ice cream and other fruit-based options, such as frozen strawberries or frozen berry mixtures, without the need for traditional ice cream recipes or specialized equipment like an ice cream maker bowl.
Instead of using an ice cream machine, this recipe relies on simple techniques to achieve the desired texture of ice cream. By whipping heavy cream and gently folding in sweetened condensed milk, teaspoons of vanilla extract, and your raspberry mixture, you can create a creamy and smooth dessert reminiscent of frozen yogurt. The homemade ice cream can be further enhanced with the addition of a raspberry sauce, resulting in a beautiful ice cream that boasts vibrant colors and enticing flavors. Enjoy your homemade ice cream with confidence, knowing you've crafted a delightful frozen dessert without the need for an ice cream machine.
- 2 cups heavy cream (or heavy whipping cream): Heavy cream provides the foundation for the ice cream base, imparting a rich and smooth texture. When whipped, it creates a light and airy structure essential for a creamy no-churn ice cream.
- 14 ounces sweetened condensed milk: Sweetened condensed milk not only adds sweetness to the ice cream but also contributes to its creamy texture, preventing ice crystals from forming during the freezing process.
- 1 teaspoon (tsp) vanilla extract: Vanilla extract enhances the overall flavor of the ice cream, adding depth and complementing the sweetness of the condensed milk and the tartness of the raspberries.
- 1 cup fresh raspberries: Fresh raspberries provide a natural fruity flavor and a delightful burst of color and texture, elevating the homemade raspberry ice cream.
- ½ cup raspberry jam: Raspberry jam creates the delicious raspberry swirls in the ice cream, adding a concentrated burst of raspberry flavor and a touch of sweetness.
- Medium bowl: A medium-sized bowl is needed to whip the heavy cream and mix the ice cream base ingredients, ensuring a well-blended, creamy ice cream mixture.
- Hand mixer or whisk: A hand mixer or whisk is used to whip the heavy cream until stiff peaks form, creating the light and airy structure that makes no-churn ice cream scoopable.
- Spatula: A spatula helps fold the condensed milk and vanilla extract into the whipped cream, as well as gently incorporate the fresh raspberries and raspberry jam into the ice cream mixture.
- Loaf pan: The loaf pan serves as a mold for the ice cream, allowing it to freeze into a beautiful and easy-to-scoop shape.
- Plastic wrap: Plastic wrap is used to cover the loaf pan, preventing any freezer odors or frost from affecting the ice cream's taste and texture.
- Airtight container (or ice cream container): An airtight or freezer-safe container is required to store the homemade raspberry ice cream, preserving its creamy texture and delicious flavor for a couple of months.
- In a medium bowl, whip 2 cups of heavy cream until stiff peaks form. This process will create a creamy ice cream base and give the dessert its light and fluffy texture.
- Gently fold in the sweetened condensed milk and 1 teaspoon vanilla extract into the whipped heavy cream.
- Fold in 1 cup of fresh raspberries, distributing the berries evenly throughout the ice cream mixture.
- Pour the mixture into a loaf pan.
- Spoon the raspberry jam on top of the ice cream base and create raspberry swirls using a spoon.
- Cover the loaf pan with plastic wrap and transfer it to the freezer. Let it freeze overnight for the best results.
- Chocolate Raspberry Ice Cream: Fold in dark chocolate chips or drizzle melted dark chocolate into the raspberry ice cream mixture.
- White Chocolate Raspberry Ice Cream: Add white chocolate chips to the ice cream base.
- Strawberry-Raspberry Ice Cream: Use a combination of fresh strawberries and raspberries for a mixed berry delight.
Store the homemade raspberry ice cream in an airtight, freezer-safe container for up to a couple of months. To serve, allow the ice cream to soften slightly for a few minutes for the perfect scoopable texture.
Yes, you can! This no-churn raspberry ice cream recipe eliminates the need for an ice cream maker, giving you a deliciously creamy frozen treat without any hassle.
Churned ice cream is made using an ice cream maker, which incorporates air while freezing the mixture, resulting in a smooth and creamy texture. No-churn ice cream, on the other hand, relies on whipped cream to create a similar texture without the need for special equipment. Both methods yield delicious, creamy ice cream, but no-churn ice cream is more accessible for those without an ice cream maker.
No Churn Raspberry Ice Cream
- 14 ounces sweetened condensed milk
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- ½ cup raspberry jam
- 1 cup fresh raspberries
- Whip the heavy cream until stiff peaks form
- Fold in the condensed milk and vanilla extract
- Fold in the fresh raspberries
- Pour into a loaf pan
- Top with the raspberry jam and swirl it using a spoon
- Cover the loaf pan with plastic wrap and let it freeze in the freezer overnight before serving