No-churn raspberry ice cream

    3 hours 20 min

    Easy raspberry ice cream and you don't need an ice cream maker. Enjoy on a hot summer day when raspberries are at their best.

    30 people made this

    Serves: 8 

    • 200g fresh raspberries
    • 50g caster sugar
    • juice of 1 lemon
    • 397g tin condensed milk
    • 600ml double cream
    • 200g frozen raspberries
    • a few handfuls of chocolate chunks (optional)

    Prep:20min  ›  Extra time:3hr freezing  ›  Ready in:3hr20min 

    1. Put the fresh raspberries in a pan with the caster sugar and lemon juice and simmer for 15 minutes, stirring occasionally.
    2. In a bowl put the condensed milk and double cream and whisk by hand until the mixture thickens and falls in ribbons off of the whisk.
    3. Next remove the raspberry mixture from the heat and sieve to remove all the pips. This will leave you with a thick sauce.
    4. Now put the condensed milk and cream into a 2L food box and slowly add the raspberry sauce bit by bit, stirring gently with a spatula to create a rippled effect.
    5. Next crush the frozen raspberries into small pieces. Add the frozen raspberry pieces and chocolate chips to the cream, condensed milk and raspberry sauce.
    6. Place in freezer for at least 3 hours.

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