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.
29 people made this
Ingredients
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)
Method
Prep:20min ›
Extra time:3hr freezing ›
Ready in:3hr20min
- Put the fresh raspberries in a pan with the caster sugar and lemon juice and simmer for 15 minutes, stirring occasionally.
- 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.
- Next remove the raspberry mixture from the heat and sieve to remove all the pips. This will leave you with a thick sauce.
- 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.
- Next crush the frozen raspberries into small pieces. Add the frozen raspberry pieces and chocolate chips to the cream, condensed milk and raspberry sauce.
- Place in freezer for at least 3 hours.
