Raspberry Ice Cream

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This raspberry ice cream needs only 3 ingredients and takes just five minutes to prepare. Best of all it requires no ice cream maker. You can use fresh raspberries in season or frozen raspberries any time during the year.

Ice cream season is here and my kids have been eating ice cream almost every day! So I have been making these no-churn ice creams instead of buying store-bought. Of course, the best part is we get to try wonderful flavors and different ice cream recipes.

Traditional ice cream is made with egg yolks, whole milk, heavy cream, and sugar. You simmer the milk mixture in a small to medium saucepan over medium-low heat until you have a thick custard that coats the back of a spoon. Mix it with blackberry puree and cool in the refrigerator. Of course, this needs the use of an ice cream maker based on the manufactures instructions. This ice cream does not need any of those things

Why make this ice cream?

• It needs just three ingredients you probably already have on hand and it takes just five minutes to whip.
• It makes smooth and creamy ice cream with no ice crystals and no one will believe that it was not made with an ice cream maker.
• You can use fresh or frozen berries any time of the year.
• It has a long shelflife. So, I make a few different varieties and keep them in the freezer.
• Add a little milk and whip in a blender to make the most amazing raspberry smoothie you have ever tasted – deliciousness!
• Unlike traditional ice cream, this one has no egg yolks, which means it’s eggless – one dessert treat for everyone.

Ingredients and substitutes

• Whipping cream/Heavy cream – The higher the fat, the creamier your ice cream. I use 38% fat content in my heavy cream.
• Condensed milk – Condensed milk is sweetened which is why we do not add any additional sugar. You can use homemade condensed milk as well.
• Vanilla – Condensed milk usually has vanilla so feel free to omit it. But, a little extra vanilla extract just makes the flavors pop.
• Raspberries – Whether you use fresh or frozen raspberries for this ice cream. I like to crush the raspberries with a fork so I have large chunks that give a nice marble look. You can also pulse them in a blender and strain them through a fine-mesh sieve or strainer to remove the fiber and seeds to make a smooth raspberry puree. It really depeneds on the flavor, texture, and color you like. For a more concentrated flavor add the puree to a small saucepan and cook over medium-high heat until reduced to almost half.
• Optional ingredients
  • Lemons– if you like a lemon raspberry ice cream you can add 2 to 4 tbsp of lemon juice and 1 tsp of lemon zest to the condensed milk mixture

Raspberry ice cream recipe

• In the large bowl of a stand mixer with the whisk attachment, whip the whipping cream until almost stiff peaks.
  Pro tip – The more you whip the cream the fluffier the ice cream. But, do not overwhip or you will churn the whipping cream into butter.
• Next, add the condensed milk and vanilla extract. Mix a minute more to combine.
  Pro tip – This is your basic no-churn vanilla ice cream ?
• Crush the raspberries with a fork. Then, add them to the whipped cream mixture and combine.
  Pro tip – I like to give it a gentle swirl just enough to combine and marble it. Alternatively, stir vigorously to blend it into a smooth raspberry pink color. 

• Pour into an ice cream storage container and freeze for at least 4 hours or overnight.
  Pro tip – For the creamiest ice cream, thaw the container for at least 10 minutes before you attempt to scoop the ice cream. This will soften any ice crystals.
• Enjoy!

Variations

• Raspberry Lemon ice cream– You can add a few tablespoons of lemon juice and lemon zest to enhance the flavor of the lemon.
• Pink Raspberry ice cream – if you want you can add more raspberries to give the ice cream a very pink color.
• Berry chocolate ice cream – Fold ½ cup melted cooled white chocolate into the ice cream at the end of whipping.
• Spiked Berry ice cream – Vodka and berries are a classic combination. You can add up to ½ cup of vodka, Bacardi rum, Irish whiskey, or bourbon to the ice cream base.

Tips for success

• Whip the cream separately, then fold the rest of the mixture into the whipped cream. This makes the end result more soft and creamy in texture.
• Crushed fruits will make a marbled effect, pureed will give a perfect blend. Adding a combination of all crushed, pureed, and whole gives a wonderful experience.
• If you use less fat the possibility of ice crystals forming can be high. A great way to reduce that is to just stir the ice cream once or twice in between.
• You can store ice cream in a metal loaf pan wrapped in aluminum foil. The foil helps prevent the formation of ice crystals. I like to use these silicon ice cream tubs with firm lids.
• Let the ice cream thaw a few minutes before you attempt to scoop it. This will give the ice crystals a moment to soften.
• I like to dip my ice cream scoop in water. This helps scoop the ice cream better.

More ice cream recipes

• No-Churn homemade Ice Cream recipe, or Vanilla Ice Cream,
• Straweberry Ice Cream, Blueberry Ice Cream
• Mixed Berry Ice Cream, Mango Ice Cream
• Blackberry Ice Cream or Raspberry Pavlova Ice Cream
• Cheesecake Ice Cream Recipe
• Pistachio Matcha Ice Cream
• Popsicles – Mango, Strawberry, Dulce De Leche
• See all ice cream, popsicle recipes

Frequently asked questions

Raspberry Ice Cream – No Churn

Author: Veena Azmanov

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Prep Time: 5 minutes mins

Total Time: 3 hours hrs 5 minutes mins

Calories: 162kcal

Adjust Servings Here: 8 servings

Description

This raspberry ice cream needs only 3 ingredients and takes just five minutes to prepare. Best of all it requires no ice cream maker. You can use fresh or frozen raspberries any time during the year.

Video

Ingredients 

1x2x3x

• ▢ 1 cup (250 ml) Whipping cream
• ▢ ½ cup (120 ml) Condensed milk
• ▢ 7 oz (200 g) Raspberries
• ▢ 1 tsp (1 tsp) Vanilla extract

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Instructions

• In the bowl of a stand mixer with the whisk attachment, whip the whipping cream until almost stiff peaks.

  Pro tip – The more you whip the cream the fluffier the ice cream. But, do not overwhip or you will churn the whipping cream into butter.
• Next, add the condensed milk and vanilla extract. Mix a minute more to combine.

  Pro tip – This is your basic no-churn vanilla ice cream ?
• Crush the raspberries with a fork. Then, add them to the whipped cream mixture and combine.

  Pro tip – I like to give it a gentle swirl just enough to combine and marble it. Alternatively, stir vigorously to blend it into a smooth raspberry pink color. 
• Pour into an ice cream storage container and freeze for at least 4 hours or overnight.

  Pro tip – For the creamiest ice cream, thaw the container for at least 10 minutes before you attempt to scoop the ice cream. This will soften any ice crystals.
• Enjoy!

Recipe Notes & Tips

1. Whip the cream separately, then fold the rest of the mixture into the whipped cream. This makes the end result more soft and creamy in texture.
2. Crushed fruits will make a marbled effect, pureed will give a perfect blend. Adding a combination of all crushed, pureed, and whole gives a wonderful experience.
3. If you use less fat the possibility of ice crystals forming can be high. A great way to reduce that is to just stir the ice cream once or twice in between.
4. You can store ice cream in a metal loaf pan wrapped in aluminum foil. The foil helps prevent the formation of ice crystals. I like to use these silicon ice cream tubs with firm lids.
5. Let the ice cream thaw a few minutes before you attempt to scoop it. This will give the ice crystals a moment to soften.
6. I like to dip my ice cream scoop in water. This helps scoop the ice cream better.

Conversions Used

1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,

Nutrition Information

Calories: 162– kcalCarbohydrates: 13– gProtein: 2– gFat: 11– gSaturated Fat: 7– gCholesterol: 42– mgSodium: 32– mgPotassium: 61– mgFiber: 1– gSugar: 10– gVitamin A: 505– IUVitamin C: 6.8– mgCalcium: 81– mgIron: 0.2– mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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