No-Churn Fresh Raspberry Ice Cream Recipe

Name: No-Churn Fresh Raspberry Ice Cream Recipe
Prep time: 20 min
Yield: 10-12
Cuisine: European
Ingredients: 250g fresh raspberries, plus extra to serve; juice of 1 lemon; 200g condensed milk; 600ml double-thick cream; 2tsp vanilla extract

written by Tammy Jacks August 24, 2018

No-Churn Fresh Raspberry Ice Cream Recipe

Serves: 10-12 Prep Time: 20 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

250g fresh raspberries, plus extra to serve
juice of 1 lemon
200g condensed milk
600ml double-thick cream
2tsp vanilla extract

Instructions

To make the purèe, 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 purèe. Freeze in a lidded freezer-proof 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.

Tammy Jacks

A freelance writer and editor, with 15 years’ experience in the media industry. With a passion for health and fitness, Tammy loves nothing more than researching the latest wellness trends. And if she’s not running around after her sweet four-year old daughter, you’ll find Tammy on her bike, in the gym or exploring the great outdoors – followed by a good coffee, of course!