No Churn Raspberry Ice Cream – (3 ingredients)
Summer ice creams are the ultimate treat. This 3 ingredient raspberry ice cream takes just five minutes to prepare and requires no ice cream maker. A simple, easy and effortless recipe that’s creamy with the goodness of fresh raspberries in season, or frozen raspberries any time during the year.
Let’s talk ingredients and substitutes (Save/Pin)
- Whipping cream – The higher the fat, the creamier your ice cream. I use 38% fat content in my whipping cream. With this recipe, I’m not calculating calories, so it’s got to be full-fat cream. You can, of course, use low-fat cream but it will give you ice crystals, which means your ice cream will be a bit icy. Nothing wrong with that just as long as you know what to expect.
- Condensed milk – Condensed milk is sweetened which is why we do not add any additional sugar. I always use my homemade condensed milk made in just 5 mins recipe. The best thing about that recipe is that you can reduce the sugar. I highly recommend you taste the ice cream before you freeze it to ensure it’s sweet. If necessary add a tablespoon or two of powdered sugar.
- Vanilla – I do not add more vanilla because condensed milk usually has vanilla in it. But feel free to add some more vanilla extract.
- Raspberries – I highly recommend crushing the berries – it adds flavor into the mixture as well as color. So you get nice marbled ice cream. You can, of course, mix it some more if you prefer a raspberry pink ice cream instead.
If you like making no-churn ice creams then you must read my post on
Must-Try Tips for Perfect No-Churn Ice cream
No-churn ice cream is a simple, easy and an effortless way to make homemade ice cream. The options are endless, and they are a lot more affordable than store-bought ice creams. The best part? You know what goes in and what you are eating. A no churn ice cream is probably the fastest you can get to making homemade ice cream.
How to make Raspberry Ice Cream – NO Churn (Save/Pin)
Useful Tips and Tools
- You can, of course, whip cream with a whisk. But as you can see in the video I use my hand mixer. Otherwise, I use my stand mixer – just makes it a lot quicker.
- Use a mixing bowl that will be large enough to hold all ingredients.
- Also, a spatula is a great tool when you need to fold ingredients.
- I use a fork to break the berries – this adds color and flavor to the base.
- And, as I explained in my post on Tips, you want to use a good ice cream storage container. I love these insulated ice cream tubs and have been using these with great results.
Ingredients
- Whipping cream – 250 ml (1 cup)
- Condensed milk – 120 ml (1/2 cup)
- Raspberries – 200 grams (2 cups or 7 oz) (fresh or frozen)
- Vanilla – 1 tsp.
Method
- Whip cream until almost stiff peaks.
- Add the condensed milk and mix a minute more to combine.
- Crush the raspberries with a fork.
- Then add them to the whipped cream mixture.
- 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 container and freeze for at least 4 hours or overnight.
- For the creamiest ice cream, thaw the container for at least 10 minutes before you attempt to scoop.
- Enjoy!
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Raspberry Ice Cream – No Churn (3 ingredients)
Print Pin Rate Prep Time: 5 mins
Total Time: 3 hrs 5 mins
Calories: 162kcal
$5 Adjust Servings Here: 8 servings
Description
Summer ice creams are the ultimate treat. This 3 ingredient raspberry ice cream takes just five minutes to prepare and requires no ice cream maker. A simple, easy and effortless recipe that's creamy with the goodness of fresh raspberries in season, or frozen raspberries any time during the year.
Ingredients
- 250 ml Whipping cream
- 120 ml Condensed milk
- 200 grams Raspberries
- 1 tsp Vanilla extract
ADJUST SERVINGS HERE – 8 servings
Conversions – Switch between Metric & US for other measurement options
Instructions
- Whip cream until almost stiff peaks.
- Add the condensed milk and mix a minute more to combine.
- Crush the raspberries with a fork.
- Then add them to the whipped cream mixture.
- 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 container and freeze for at least 4 hours or overnight.
- For the creamiest ice cream, thaw the container for at least 10 minutes before you attempt to scoop.
- Enjoy!
Recipe Video
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Nutrition Information
Calories: 162kcal | Carbohydrates: 13g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 42mg | Sodium: 32mg | Potassium: 61mg | Fiber: 1g | Sugar: 10g | Vitamin A: 505IU | Vitamin C: 6.8mg | Calcium: 81mg | Iron: 0.2mg
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
Keywords – berries, desserts, ice cream, summer
Did you make this recipe? I’d love to hear how it was.Mention @veenaazmanov or tag me on Instagram #veenaazmanov
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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
Marisa Franca
You certainly can’t beat homemade ice cream and having it be no-churn is simply the easiest way to enjoy the frozen treat. No extra equipment to drag out and use. And then we can’t forget the clean-up. I’ve never made raspberry ice cream — looks like I’ll have to just DO IT!!
Veena Azmanov
Absolutely, Marisa. No equipment and no freezing machine bowl. Just one quick whip and you are done. These freeze quickly too.
Adriana Lopez Martin
Raspberries are one of my favorite berries the tartness and sweetness goes amazing in so many applications. Another great ice cream recipe Veena I want some!
Veena Azmanov
I agree Adriana. The tart and sweetness of the fruit works a treat.
Blogtastic Food
Nice job!! I love using this technique for ice-cream!! It’s just as good as churned ice-cream (:
Veena Azmanov
Absolutely, just as good as churned ice creams. Very creamy and delicious
Lauren Vavala
This recipe sounds delicious! I love that you don’t even need an ice cream maker!
Veena Azmanov
Nah it’s so creamy you don’t need any ice cream maker.
Gloria
Homemade ice cream is the best. No-churn is even better. Love the raspberry flavour here. I know my granddaughter would love this for sure.
Veena Azmanov
Absolutely Gloria. Nothing like homemade.
Sally Humeniuk
This looks so delicious and yet easy to make, I must try it. I really appreciate your list of recommendations and substitutions for this recipe and no churn means anyone can have ice cream in just a few hours. Lovely recipe!
Veena Azmanov
Thank you, Sally. Yes, this one gets ready in about 4 hours.
Noel Lizotte
I’ve made a vanilla version of this ice cream and it was a hit. I can imagine adding the fresh fruit only puts this ice cream over the top!
ps – What pretty pictures you have of the served ice cream.
Veena Azmanov
Thank you, Noel. Yes, the fruits just make it a lot more refreshing and light. Thanks glad you like the pictures.
me-n-my2ks
Tried this ice cream a few weeks ago – was so good had to make it again. So easy and does actually taste so creamy and delicious. Love how you can actually eat the fresh fruit in there. Thanks, Veena – love this recipe going to try the others too.
Veena Azmanov
Thank you so much Me-n-my2ks – SO happy you enjoyed my recipe and loved this ice cream. Yes. that’s the best part – you get to eat fresh fruit in the ice cream. It tastes wonderful with fresh berries.
Diana
Veena, you are a genius. Never thought of using fresh fruits like this. Gosh, this was so good!! My kids usually never eat berries but I guess the sweetness and creaminess made the tart disappear. Thank for this – no more buying ice cream for me.
PS – LOVE LOVE LOVE your blog
Veena Azmanov
Thank you so much, Diana. So happy you enjoyed this recipe. Thank you for coming back to write this feedback. Yes, the sweet from the condensed milk and the rich fat content from the whipped cream really help balance out the tartness from the raspberries.
shalu
You always make the best desserts and the easiest. Made this one for our summer BBQ and wow. no one believed it was no-churn. So creamy and not too sweet which was surprising cause it has condensed milk. This is now my favorite – You have to share more variations Veena
Veena Azmanov
Thak you so much Shalu. You always write wonderful comments too. Thanks for your support. So glad you enjoyed this recipe. Yeah, no one believes it’s no-churn here too. So delicious.Thank you for this feedback. So happy you enjoyed this recipe.