Raspberry Ice Cream - No Churn
Difficulty: Easy
Diet : GF, NF, VEG, Eggless,
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
Ingredients
- 1 cup (250 ml) Whipping cream
- ½ cup (120 ml) Condensed milk
- 7 oz (200 g) Raspberries
- 1 tsp (1 tsp) 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
Calories: 162kcalCarbohydrates: 13gProtein: 2gFat: 11gSaturated Fat: 7gCholesterol: 42mgSodium: 32mgPotassium: 61mgFiber: 1gSugar: 10gVitamin A: 505IUVitamin C: 6.8mgCalcium: 81mgIron: 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
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