Description
Indulge in the vibrant, sweet-tart bliss of homemade Raspberry Ice Cream. This creamy, no-churn recipe is bursting with fresh berry flavor and requires minimal effort for maximum dessert satisfaction. Perfect for a summer treat!
Ingredients
Scale
- 2 cups heavy whipping cream, cold
- 1 (14-ounce) can sweetened condensed milk, cold
- 1 teaspoon pure vanilla extract
- 2 cups fresh or frozen (thawed) raspberries
- 1 tablespoon fresh lemon juice
- Pinch of salt
Instructions
- If using fresh raspberries, gently mash them in a bowl with the lemon juice and salt until slightly broken down. If using thawed raspberries, mash them lightly.
- In a large bowl, beat the cold heavy whipping cream using an electric mixer until stiff peaks form (about 3-5 minutes).
- In a separate medium bowl, whisk together the cold sweetened condensed milk and vanilla extract.
- Gently fold about half of the whipped cream into the condensed milk mixture until just combined. Be careful not to deflate the cream.
- Gently fold in the remaining whipped cream, followed by the mashed raspberry mixture. Fold only until streaks of raspberry remain; do not overmix for best color and texture.
- Pour the mixture into a freezer-safe loaf pan or an airtight container. Cover the surface directly with plastic wrap to prevent ice crystals.
- Freeze for at least 6 hours, or preferably overnight, until firm.
- Let the ice cream sit on the counter for 5-10 minutes before scooping and serving.
Notes
- For a smoother texture, you can strain the raspberry mixture through a fine-mesh sieve before folding it in to remove the seeds.
- If you prefer a richer, more intense raspberry flavor, briefly simmer the raspberries with 1 tablespoon of sugar, cool completely, then proceed with the recipe.
- This recipe is inherently no-churn, but an ice cream maker can be used by churning the base (before adding whipped cream) according to the manufacturer’s directions, then folding in the whipped cream before the final freeze.
- Prep Time: PT15M
- Cook Time: 0 minutes
- Category: Ice Cream
- Method: No-Churn
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 310
- Sugar: 35g
- Sodium: 55mg
- Fat: 17g
- Saturated Fat: 10g
- Protein: 5g
- Cholesterol: 60mg