Homemade No Churn Raspberry Ice Cream

No Churn Raspberry Ice Cream is that little bit of heaven that can be whipped up super fast. Making ice cream has never been easier. And fresh fruit adds that extra sweet, healthy touch!

When I was a kid, my parent’s best friends lived just a couple of miles down the road. They ran a dairy farm and always had fresh milk and cream.

It wasn’t unusual for them to come over frequently in the summer and bring those fresh ingredients so we could make a batch of homemade ice cream.

Now, if you have ever made homemade ice cream you know it is NOT a quick process…..SOOOO worth the wait but not when you are a kid and want the ice cream RIGHT NOW. 😂

For many years, we had to take turns cranking the handle until we felt it getting thick. Then we would have to wait for the adults to come to check it. (Thank heavens electric homemade ice cream makers came long, right?! – If you want an electric ice cream maker, THIS ONE is my favorite by far!)

Well, this recipe doesn’t even require the use of an ice cream freezer and is going to make the process even easier so you can enjoy some delicious No Churn Raspberry Ice Cream with a fraction of the work.

Give it a try or change it up by adding in some of your own favorite fruits and mix-ins.

If you love all things ice cream, you might want to try our Frozen Banana Ice Cream With Nutella, or Homemade Strawberry Ice Cream.

Also, check out our adorable Ice Cream Cakesicles – they are ice cream-shaped popsicles!

Ingredients Needed For No Churn Raspberry Ice Cream

• Heavy Cream – adds the fluff and smoothness
• Sweetened Condensed Milk – the sweet component in no churn ice cream
• Fresh Raspberries – try a different fruit like cherries or blackberries

How to Make Raspberry Ice Cream

This easy raspberry ice cream recipe takes the work out of making ice cream some that you can always have fresh homemade ice cream at your finger tips!

Step 1

In a large bowl, pour in the heavy cream. Whip on high with a hand mixer for approximately 3 minutes until stiff peaks form.

Step 2

Add sweetened condensed milk and whip on high for an additional minute.

Step 3

Add raspberries and whip on low for 30 – 50 seconds.

Step 4

Put the mixture in a bread pan or freezer-safe container.

Step 5

Cover and chill for 8 hours or overnight.

Raspberry Ice Cream Recipe Notes And Tips

• A stand mixer with wire whip is another great option to whip the heavy cream instead of using a bowl and hand mixer. Either works, so just use your preference or the one you have!

• Vanilla extract is not one of the ingredients in this recipe, but you can add a small amount to enhance the sweetness of the ice cream. It’ll add a deeper, richer flavor, but a little goes a long way!

• Keep in mind that this ice cream will melt more quickly than custard type ice creams. I recommend keeping it frozen until you’re ready to serve.

• Use a fun mold to freeze the ice cream in instead of a bread pan. There are so many fun shapes to experiment with such as a heart, star, round birthday cake, flour or number mold.

No Churn Raspberry Ice Cream Variations To Try

• Change the flavor! Simply change out the fruit for a whole “new” ice cream! Try strawberries, blueberries, peaches, blackberries, plums, any other fruit you love!

• Extracts – Add in a 1/2 – 1 tsp flavored extract to change the flavor of the ice cream. For example, use peppermint extract and crushed peppermint sticks or cherry extract and chocolate chips.

• Add Fruit! Use different fruits such as bananas, pineapple, cherries, strawberries or peaches.

• Mix-Ins! Add in 1 – 2 cups of mix-ins to create new flavors. Here are a few yummy ideas to try:
  • Butterscotch chips
  • Chocolate chips
  • White chocolate chips
  • Sprinkles
  • Chopped up candy bars or peanut butter cups
  • M&M’s
  • Crushed up cookies such as Oreo’s
  • Granola
  • Nuts

FAQs

What is the difference between churned ice cream and no churn ice cream?

The primary difference is that churned ice cream contains eggs and no-churn versions do not.

Also, no-churn versions call for sweetened condensed milk to add sweetness instead of granulated sugar.

How long can I keep my raspberry ice cream in the freezer?

I would recommend eating the ice cream within two weeks (if it doesn’t disappear before then. ) 😁

If it’s left in the freezer any longer, it may start to form ice crystals. It would still be safe to eat though if you like it that way.

Can my no churn raspberry ice cream go bad in the freezer?

Yes, it definitely can. Generally, you can tell if ice cream has gone bad by looking at it. If the ice cream has been left in the freezer too long and is no longer safe to eat, it will start to become a gooey, icy mess and turn yellow. Ewwww.

To help prevent your ice cream from going bad, make sure that it’s covered in an airtight container (you can even just cover your bread pan with plastic wrap). And don’t let it sit in your freezer for too long. Try to use it within 2 weeks.

What is the best way to store no churn ice cream?

Most importantly, store in a container that is air-tight and freezer safe. A freezer-safe plastic container with a lid that fits tightly will be the best option with the best results. Or simply cover your bread pan with plastic wrap.

Is there a good substitute for the sweetened condensed milk?

Yes, you can use Coconut Cream. It is a dairy-free product which work is a plus if you a dairy intolerant. It can be substituted in a 1:1 ratio to sweetened condensed milk. Note: this is generally not sweetened.

You could also use Sweetened Condensed Coconut Milk. It’s also dairy-free, but it’s sweet like Sweetened Condensed Milk.

More Cool Refreshing Summer Desserts to Try

• Pina Colada Popsicles
• Red, White and Blue Jello Jigglers
• Berrylicious Red, White and Blue Trifle
• Cheesecake Strawberry Poke Cake
• Lip-Smacking 3-Ingredient Homemade Blueberry Popsicles

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