I scream, you scream, we all scream for overnight, no-churn raspberry ice-cream!
The EASIEST ice-cream you will ever make. I’m all about easy recipes with ingredients you can easily find at a grocery store or the market and can be done by anyone! I started baking 5 years ago, just after I met Taylor, so it was definitely a learned skill and honestly if I can do it, so can you.
This recipe is literally 4 ingredients, you can add more if you’d like or change up the raspberries for a different fruit, add nuts or coconut, drizzle caramel on top, literally anything goes. The texture is silky smooth and a little airier than regular churned ice cream.
NO-CHURN RASPBERRY ICE CREAM
Yield one 1 lb or 8 ½ in x 4 ½ container
2 cups 35% heavy cream
1 can condensed milk
2 tsp vanilla
1 cup frozen raspberries, plus ¼ cup to mix in after
Line a 1 lb loaf pan with parchment paper.
In a medium bowl, thaw the raspberries and mash them into a puree. Strain through a fine sieve.
In a stand mixer with the whisk attachment, whip the heavy cream until its firm. Whisk and stream in the condensed milk. Add the vanilla extract and the raspberry puree. Toss in the ¼ cup of raspberries stir to combine.
What’s your favourite ice-cream flavour?