Frozen Recipes/ No-Bake Recipes/ Summer

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

Try these delicious ice cream recipes next!

Enjoy! 🙂

A scoop of no-churn raspberry ripple ice cream on a wafer cone.
5 from 3 votes
No-Churn Raspberry Ripple Ice Cream
Prep Time: 20 mins
Total Time: 20 mins
Yields: 6 - 8 servings
Calories: 483 kcal
A deliciously smooth and creamy no-churn ice cream rippled with raspberries, and is only 5 simple ingredients!
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Ingredients
  • 2 cups fresh or frozen raspberries 250g
  • 1/4 cup caster/granulated sugar 50g
  • 2 cups heavy cream 480ml
  • 1 can sweetened condensed milk 14oz/397g
  • 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.

The calories are an estimate only.

Did you make this recipe?

Tag me at @marshasbakeblog on Instagram and hashtag it #marshasbakingaddiction

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7 Comments

  • Reply
    Demeter | Beaming Baker
    6th July 2017 at 11:56 am

    Raspberry Ripple ice cream sounds amazing, Marsha! I’ve never heard of it, but based on your pics, I would totally be a fan! There’s nothing better than super easy to make desserts. The fact that this is no churn is just amazing! Loving the photos as always. Wishing you and your fam an amazing weekend ahead! xo

    • Reply
      Marsha
      6th July 2017 at 5:03 pm

      Thanks, Demeter! You have GOT to try Raspberry Ripple, it’s amazing! 🙂 You, too! xo

  • Reply
    2pots2cook
    9th July 2017 at 7:59 am

    WE have a persistent heat wave here and this is so good to find these days ! Thank you so much !

  • Reply
    Cheryl Handford
    24th July 2017 at 1:51 am

    Good refreshing treat on these hot days in Nv. Whew! I prepared it last night so it would be frozen today after dinner. Cant wait to try.
    As a person who loves ice cream anyway.
    Thanks!
    Owner – purple zinnia cakes

    • Reply
      Marsha
      24th July 2017 at 9:33 am

      It’s my favourite ice cream flavour! I hope you enjoy! 🙂

  • Reply
    Barb
    1st January 2018 at 4:09 am

    This is truly a wonderful recipe! So simple, and delicious! Making the raspberry sauce is a bit of a pain, due to the straining, but it is worth the extra work! Thank you for posting such a tasty ice cream that is so easy to make… my waist does not thank you. 😉

    • Reply
      Marsha
      1st January 2018 at 11:24 am

      I’m so glad you enjoyed it, Barb! 🙂

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