Creamy No-Churn Raspberry Ice Cream
This no-churn raspberry ice cream is impossibly creamy, bright with fresh raspberry flavor, and comes together without an ice cream maker. It’s the kind of dessert you can stir together in 15 minutes and let the freezer do the rest.
You only need a few simple ingredients and a little patience while it freezes. The sweetened condensed milk keeps the texture soft and scoopable, and the raspberry puree swirls through each bite like ribbons of jam.
Why This No-Churn Ice Cream Works
The texture is what gets me. Without any churning, it stays silky and light, not icy or dense. The secret is the sweetened condensed milk, which lowers the freezing point and adds a gentle milky richness that balances the tart raspberries.
The puree is just raspberries blitzed with a little sugar, then strained for a smooth finish. You can leave the seeds in if you don’t mind the crunch, but I like it velvety. It tastes like the inside of a raspberry, fresh and slightly floral.
Ingredients
- 2 cups heavy cream: cold, for the best whip.
- 1 (14 oz) can sweetened condensed milk: use full-fat, not light.
- 12 oz raspberries: fresh or frozen (thaw if frozen and drain excess liquid).
- 2 tbsp granulated sugar: adjust based on the sweetness of your berries.
- 1 tsp vanilla extract: optional, but it rounds out the flavor.
- Pinch of salt
Variations / Substitutions
- Swap the berries: Use blackberries, strawberries, or a mix; adjust the sugar based on their natural sweetness.
- Dairy-free: Replace heavy cream with chilled full-fat coconut cream and use sweetened condensed coconut milk. Expect a subtle coconut note.
- Less sweet: Cut the sugar in the puree by half, or use unsweetened condensed milk and add sugar to taste.
- With chocolate: Fold mini chocolate chips into the cream base before swirling in the puree, or drizzle melted dark chocolate into the mixture.
If you like this, try my Lemon Ice Cream.
How to Make No-Churn Raspberry Ice Cream
Step 1: Puree the Raspberries
Combine the 12 oz raspberries, 2 tbsp sugar, and a tiny splash of water in a blender or food processor. Blend until completely smooth, about 30 seconds. Press the puree through a fine-mesh sieve set over a bowl, using a spatula to coax it through and leaving the seeds behind. Set the bowl aside.
You should end up with a thick, deeply pink liquid that looks like melted sorbet. If you prefer a seedy texture, skip the straining step altogether.
Step 2: Whip the Cream
Pour the 2 cups cold heavy cream into a large mixing bowl. Beat with an electric mixer on medium-high speed until stiff peaks form, which takes 3 to 4 minutes. The cream should hold a peak that stands straight up when you lift the beaters; if it droops, whip a little longer.
Watch closely as it thickens. Overwhipping will turn it grainy and eventually separate, so stop as soon as the peaks are firm. If the cream starts to look curdled, you’ve gone too far and will need to start over with fresh cream.
Step 3: Fold in the Sweetened Condensed Milk
Pour the full can of sweetened condensed milk and the vanilla extract (if using) over the whipped cream. With a large spatula, gently fold the mixture together. Scrape down the sides and cut through the center, rotating the bowl as you go. Stop when no white streaks remain.
The mixture will deflate a little but should still look fluffy and pale. If it becomes soupy or runny, you’ve stirred too vigorously. A light hand keeps the ice cream airy.
Step 4: Pack and Freeze, Then Scoop and Serve
Spoon the cream mixture into a 9×5-inch loaf pan, alternating with spoonfuls of the raspberry puree. Drag a butter knife through in a few figure-eight motions to create swirls. Smooth the top, press a piece of plastic wrap directly onto the surface, and freeze for at least 6 hours, until firm.
When you’re ready to serve, let the pan sit at room temperature for about 5 minutes to soften. Scoop the ice cream into bowls and top with a few fresh raspberries. The surface will be frosty, with ribbons of deep raspberry running through the creamy white base.
Tips for the Creamiest No-Churn Ice Cream
- Use full-fat heavy cream and regular sweetened condensed milk. Low-fat alternatives contain more water and lead to an icy texture.
- Chill your mixing bowl and beaters in the fridge before whipping the cream. Colder cream whips faster and holds stiffer peaks.
- For the brightest raspberry flavor, choose ripe, in-season berries. If using frozen, thaw and drain them well to keep the puree concentrated.
- Swirl gently. Too much mixing and the puree will bleed into the base, turning the ice cream uniformly pink. It’ll still taste great, just won’t have those distinct ribbons.
Scale the recipe for a smaller or larger batch:
| Batch | Heavy Cream | Sweetened Condensed Milk | Raspberries | Sugar |
|---|---|---|---|---|
| Half (1 pint) | 1 cup | 7 oz (half a can) | 6 oz | 1 tbsp |
| Double (2 quarts) | 4 cups | 2 (14 oz) cans | 24 oz | 4 tbsp |
Storing Leftovers
- Freeze: Store leftover ice cream in an airtight container, pressing plastic wrap directly onto the surface to prevent ice crystals. It keeps well for up to 2 weeks.
- Serve Cold: Let the container sit on the counter for about 5 minutes before scooping. This softens the ice cream just enough for clean, round scoops.
What to Serve with Raspberry Ice Cream
A bowl of this on its own is already a treat, but warm shortbread cookies make a lovely pairing. Their buttery crunch contrasts the silky cold cream. For something richer, drizzle melted dark chocolate over the top. It also works spooned over a slice of lemon pound cake, where the tart raspberry cuts through the dense crumb.
Frequently Asked Questions
Can I use frozen raspberries?
Yes. Thaw them completely first and drain any excess liquid so the puree doesn’t water down the ice cream.
What if my ice cream turns out icy?
That usually means the cream wasn’t whipped to stiff enough peaks or the container wasn’t airtight. Whip until peaks stand straight up and press plastic wrap directly onto the surface before freezing.
Do I have to strain the seeds?
No, you can leave them in for a jammy, seedy texture. The ice cream will just have more crunch and a slightly more rustic look.
Can I make this dairy-free?
Yes. Substitute full-fat coconut cream for the heavy cream and use sweetened condensed coconut milk. Expect a mild coconut flavor alongside the raspberry.
Raspberry Ice Cream Recipe
Ingredients
Method
- Blend raspberries and sugar until smooth, then strain through a fine-mesh sieve to remove seeds. Set aside.
- Whip heavy cream on medium-high speed until stiff peaks form, about 3 to 4 minutes.
- Pour sweetened condensed milk and vanilla over the whipped cream and gently fold until no streaks remain.
- Spoon the cream mixture into a loaf pan, add dollops of raspberry puree, and swirl with a knife. Smooth the top, cover, and freeze at least 6 hours. Let soften 5 minutes, then scoop and serve with fresh raspberries.
