In the bowl of a stand mixer with the paddle 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.
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.
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