No-Churn Raspberry Ice Cream

As warm weather approaches, the search for refreshing treats becomes paramount. Homemade ice cream has surged in popularity, offering a delightful way to cool down on hot days. The charm of creating your very own frozen dessert lies not only in the ability to customize flavors but also in the satisfaction of crafting something delicious from scratch. Among the myriad of ice cream recipes available, one stands out for its simplicity and taste: Delightfully Creamy No-Churn Raspberry Ice Cream.

Indulge in the refreshing taste of homemade Delightfully Creamy No-Churn Raspberry Ice Cream, perfect for warm days. This easy recipe requires no ice cream maker and features fresh raspberries, sweetened condensed milk, and just a few other simple ingredients to create a rich and smooth texture. Enjoy experimenting with flavors and toppings for a personalized treat that's sure to impress family and friends. Make this delightful dessert today and experience the joy of homemade ice cream!

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Ingredients

2 cups fresh raspberries (or frozen, thawed)

1 cup granulated sugar

1 teaspoon vanilla extract

2 cups heavy whipping cream

1 (14 oz) can sweetened condensed milk

A pinch of salt

Optional: Extra raspberries for garnish

Instructions

Prepare the Raspberry Purée: In a blender or food processor, combine the fresh raspberries and 1/2 cup of the granulated sugar. Blend until smooth. If you prefer a chunkier texture, pulse the raspberries a few times instead of pureeing completely. Strain through a fine mesh sieve into a bowl to remove the seeds, if desired. Stir in the vanilla extract. Set aside.

Whip the Cream: In a large mixing bowl, use an electric mixer to whip the heavy whipping cream on medium-high speed until stiff peaks form, around 3-5 minutes. This creates a fluffy base for the ice cream.

Combine Ingredients: In another large bowl, whisk together the sweetened condensed milk, remaining 1/2 cup of granulated sugar, and a pinch of salt until well combined. Gently fold the whipped cream into the condensed milk mixture in two additions. Use a spatula to incorporate the whipped cream without deflating it.

Add Raspberry Puree: Lightly fold in the raspberry purée until you achieve a beautiful marbled effect. Be careful not to overmix; you want to see swirls of raspberry in your ice cream.

Chill and Freeze: Pour the mixture into a 9x5 inch loaf pan or a similar airtight container. Smooth the top with a spatula. Cover tightly with plastic wrap and freeze for at least 4 hours, or until the ice cream is firm.

Serve: Once chilled and firm, scoop the raspberry ice cream into bowls or cones. Garnish with extra raspberries if desired. Enjoy the delightful burst of flavor!

Prep Time: 20 minutes | Total Time: 4 hours 20 minutes | Servings: 6-8