No-Churn Raspberry Swirl Ice Cream
You don’t need an ice cream maker to get rich, creamy scoops at home. This no-churn raspberry swirl ice cream comes together with just a few ingredients and a loaf pan. The base is silky and smooth, thanks to sweetened condensed milk and whipped cream, and the tangy raspberry ripple running through keeps every bite bright and refreshing. It’s the kind of ice cream that tastes like summer, no fancy equipment required.
Servings 16
Calories 120kcal
Ingredients
Raspberry Puree:
- 3 cups fresh raspberries
- 2 tablespoons sugar
- ¼ teaspoon salt
Ice Cream:
- 1 14 oz can sweetened condensed milk
- 1 teaspoon vanilla
- ¾ teaspoon salt
- 2 cups heavy cream
Instructions
- Puree: Add raspberries, sugar and ¼ teaspoon salt to a saucepan and cook over medium heat, stirring frequently for about 5 minutes until the raspberries have broken apart and are soft. Strain through a fine mesh strainer, pushing all of the juice out of the solids. Return the juice to the saucepan and continue to cook, stirring frequently, until it has thickened and it sizzles when you drag a spoon through it, about 6-8 minutes.
- Place in a glass container and freeze it for 15 minutes, it should be cool but not frozen.
- Ice cream: In a large bowl, add sweetened condensed milk, vanilla and ¾ teaspoon salt, and whisk to combine.
- With a mixer, beat the heavy cream until stiff peaks form. Add a spoonful of whipped cream to the sweetened condensed milk mixture and mix to combine. Fold in the remaining whipped cream.
- Pour ⅓ of the mixture into an 8 ½ x 4 ½ inch loaf pan. Drizzle ⅓ of the raspberry mixture over the top and repeat 2 more times, ending with the raspberry mixture. Take a small offset spatula or knife and drag it through the layers to swirl it throughout. Cover with plastic wrap and freeze for at least 8 hours.
Notes
- If using frozen raspberries, let them thaw and drain the juice before cooking.
