Raspberry No-Churn Ice Cream
This easy no-churn ice cream recipe with fresh raspberries is always a winner
- 250g fresh raspberries, plus extra to serve
- juice of 1 lemon
- 200g condensed milk
- 600ml double cream
- 2tsp vanilla extract
Whether enjoyed as a dessert, snack, or straight out of the freezer with a spoon (we won’t tell anyone) our no-churn ice cream is a delicious treat all year round. It’s even more rewarding if you can make your own, and with a recipe this quick and easy, you’ll wonder why you haven’t made it sooner. This no-churn simple ice cream recipe makes enough for 12 servings, so you’ll always have a crowd-pleasing instant dessert ready in the freezer.
The raspberry ice cream mix doesn’t require any churning, so once the raspberries have been puréed and the ingredients are whisked together, they can go straight into the freezer in a lidded container. The mix will need a good eight hours to freeze, so leave plenty of time before you want to serve it – no matter how tempting it is to dive straight in with a spoon.
Fresh British raspberries are always a delicious treat when they are in season, and this is a fantastic way to enjoy them all year round. The ice cream comes out a lovely powder pink which looks beautiful when served in glass dessert bowls with a handful of fresh red raspberries.
HOW TO MAKE NO CHURN-ICE CREAM
- To make the purée, put the raspberries and lemon juice in a pan and heat gently until they are mushy. Push through a sieve to remove pips and leave to cool.
- Whisk the condensed milk, cream and vanilla together then stir in the raspberry purée. Pour into a freezer-proof lidded box for 8 hours before serving. To serve, leave at room temperature for around 45 minutes then scoop into glasses. Top with some fresh raspberries.