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.
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.
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 a smooth and creamy ice cream with no ice crystals and no one will believe that it was not made using 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 blackberry smoothie you ever taste.
- Unlike traditional ice cream, this one has no eggs, which means it's eggless - one dessert for everyone.
Ingredients and substitutes
- Whipping cream - The higher the fat, the creamier your ice cream. I use 38% fat content in my whipping 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 make sure to crush the raspberries. It adds flavor, texture, and color.
Step by step 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!
Frequently asked questions
I think no-churn is not a very common term in all parts of the world. No-churn simply means that you don't need an ice cream maker. It's referring to the paddle in an ice cream maker that turns (churns) the ice cream mixture from a liquid state to a creamy ice cream consistency.
No, because it won't be sweet! The difference between evaporated and condensed milk is that condensed milk is sweet with a caramel-like flavor while evaporated milk is just thick milk with 60% of the liquid evaporated.
Using high-fat whipped cream and condensed milk is what makes this ice cream creamy without any ice crystals. Using low-fat products will result in ice crystals.
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Raspberry Ice Cream - No Churn
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Ingredients
- 1 cup (250 ml) Whipping cream
- ½ cup (120 ml) Condensed milk
- 7 oz (200 g) Raspberries
- 1 teaspoon (1 teaspoon) Vanilla extract
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
- 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.
Nutrition Information
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
Stephanie Simmons
I love recipes that have minimal ingredients! This looks so refreshing. Lovely photos, too!
Veena Azmanov
Thanks Stephine - Can't beat three ingredients for sure.
Sandhya Ramakrishnan
Beyond kulfi, I have not made any ice cream. I love your recipes because as a beginner they are so simple to understand and you are so detailed in explaining. Love the beautiful color from the raspberry.
Veena Azmanov
Oh you must try at least one no-churn ice cream Sandhya. It's so simple and easy. You will be addicted. The kids will love it