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 Indulge in the luxurious simplicity of homemade no-churn ice cream infused with the bright, tangy flavor of fresh raspberry puree. Blend ripe raspberries with sweetened condensed milk, vanilla extract, and whipped cream until smooth and velvety. Freeze until firm, and enjoy the delightful combination of creamy texture and burst of raspberry goodness in every delightful spoonful, without the need for an ice cream maker.
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. 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!
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.
Creative variations
Raspberry Cheesecake Ice Cream: Swirl in a mixture of crushed graham crackers and cream cheese into the R ice cream for a decadent cheesecake-inspired treat. Raspberry Chocolate Ice Cream: Fold in chocolate chips or chunks into the R ice cream for a delicious chocolatey twist. Raspberry Swirl Ice Cream: Swirl a homemade raspberry sauce into the ice cream base before freezing for a beautiful marbled effect. Raspberry Coconut Ice Cream: Add shredded coconut to the rR ice cream base for a tropical twist. Raspberry Almond Ice Cream: Fold in chopped almonds and almond extract into the R ice cream base for a nutty flavor and crunch. Raspberry Mint Ice Cream: Add finely chopped fresh mint leaves to the R ice cream base for a refreshing and herbal flavor. Raspberry White Chocolate Ice Cream: Fold in chopped white chocolate into the R ice cream base for a creamy and indulgent treat. Raspberry Lemon Ice Cream: Add lemon zest and a splash of lemon juice to the R ice cream base for a refreshing citrus twist. Raspberry Rose Ice Cream: Infuse the cream with rose water before mixing it into the R ice cream base for a floral and aromatic touch. Raspberry Pistachio Ice Cream: Fold in chopped pistachios into the R ice cream base for a crunchy and flavorful addition.
Creative ways to serve raspberry ice cream
R Ice Cream Float: Scoop R ice cream into a glass and top with raspberry soda or lemon-lime soda for a fizzy and refreshing treat. R Ice Cream Sandwiches: Sandwich scoops of R ice cream between two cookies or brownies for a delicious and handheld dessert. R Ice Cream Cake: Layer slices of pound cake with R ice cream and freeze until firm for a cool and creamy cake-like dessert. R Ice Cream Pie: Press a graham cracker crust into a pie dish, fill it with R ice cream, and freeze until firm. Serve slices topped with whipped cream and fresh raspberries. R Ice Cream Parfait: Layer crushed cookies or granola with R ice cream and whipped cream or yogurt for a delicious and easy parfait. R Ice Cream Milkshake: Blend R ice cream with milk for a thick and creamy milkshake. Top with whipped cream and a drizzle of raspberry sauce. R Ice Cream Trifle: Layer cubes of pound cake with R ice cream, whipped cream, and fresh raspberries in a trifle dish for a stunning dessert. R Ice Cream Bon Bons: Scoop small balls of R ice cream, dip them in melted chocolate, and freeze until firm for a bite-sized treat. R Ice Cream Tarts: Fill pre-made tart shells with R ice cream and top with fresh raspberries for a quick and elegant dessert. R Ice Cream Pancake Stack: Layer R ice cream between warm pancakes for a decadent and indulgent breakfast or brunch treat.
Strawberry Ice Cream, Blueberry Ice Cream Mixed Berry Ice Cream, Mango Ice Cream Blackberry Ice Cream or Raspberry Pavlova Ice Cream Pistachio Matcha Ice Cream Popsicles – Mango, Strawberry, Dulce De Leche See all ice cream, popsicle recipes
Frequently asked questions
Thank you for sharing - Save for later
