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No-Churn Raspberry Ripple Ice Cream

No-Churn Raspberry Ripple Ice Cream – A deliciously smooth and creamy no-churn ice cream rippled with raspberries, and is only 5 simple ingredients!

Homemade raspberry ripple ice cream in a loaf pan on parchment paper.

Raspberry Ripple ice cream is definitely one of my favourite flavours, alongside Mint Chocolate Chip of course. Today, I bring you a quick and simple, no-churn version which tastes absolutely delicious, my family couldn’t stop going back for more!

Raspberry ripple ice cream in a loaf pan on parchment paper.

Ingredients for No-Churn Raspberry Ripple Ice Cream:

  • frozen or fresh raspberries
  • caster/granulated sugar
  • heavy cream
  • sweetened condensed milk
  • vanilla extract

To make this no-churn ice cream, all you need is 5 simple ingredients. I’ll bet you have these in your kitchen already! 😉

This ice cream can be stored in the freezer for up to 1 month, but trust me, it won’t last that long!

Overhead shot of raspberry ripple ice cream in a loaf pan being scooped.
A scoop of no-churn raspberry ripple ice cream on a wafer cone.
No-Churn Raspberry Ripple Ice Cream - A deliciously smooth and creamy no-churn ice cream rippled with raspberries, and is only 5 simple ingredients! #raspberry #icecream #nochurn #recipe

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A scoop of no-churn raspberry ripple ice cream on a wafer cone.

No-Churn Raspberry Ripple Ice Cream

Yield: 6 - 8 servings
Prep Time: 20 minutes
Total Time: 20 minutes

A deliciously smooth and creamy no-churn ice cream rippled with raspberries, and is only 5 simple ingredients!

Ingredients

  • 2 cups (250g) fresh or frozen raspberries
  • 1/4 cup (50g) caster/granulated sugar
  • 2 cups (480ml) heavy cream
  • 1 can (14oz/397g) sweetened condensed milk
  • 2 teaspoons vanilla extract

Instructions

  1. Place the raspberries and sugar into a saucepan over medium heat, and bring to the boil. Simmer for about 5 - 10 minutes, stirring occasionally, until the raspberries have broken down and the mixture has thickened. Push the mixture through a sieve into a small bowl, and discard the seeds and pulp. Allow to cool completely.
  2. Using a handheld or stand mixer, whip the heavy cream to stiff peaks.
  3. In a separate bowl, whisk together the condensed milk, and vanilla. Gently fold in the whipped cream.
  4. Pour half of the mixture into a 9x5-inch loaf pan, and dollop spoonfuls of the raspberry sauce on top. Swirl the sauce through with a toothpick or knife. Pour on the rest of the ice cream mixture, and swirl in more raspberry sauce. Use as much or as little of the sauce as you want, or save some for another batch of ice cream!
  5. Cover tightly, and place in the freezer for at least 6 hours, or overnight before serving.

Notes

This ice cream can be frozen for up to 1 month.

Raspberry sauce can be stored in the fridge for up to 1 week.

Nutrition Information:
Yield: 8 servings Serving Size: 1 serving
Amount Per Serving: Calories: 270Total Fat: 22gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 69mgSodium: 23mgCarbohydrates: 16gFiber: 3gSugar: 13gProtein: 3g

Nutrition information isn’t always accurate.

Did you make this recipe?

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