Raspberry Ice Cream is a creamy, no-churn treat loaded with fresh, sun-ripened raspberries. This family favorite is easy to make with six ingredients and tastes so much better than ice cream parlors. Churn-free ice cream is perfect for busy families on the go.
- 2-½ cups fresh raspberries
- ⅓ cups Sugar
- 1 box Sweetened condensed milk
- 2 teaspoons Vanilla
- 1 pinch Salt
- 2 cups Whipped cream
In a small saucepan over low heat, combine the raspberries and sugar. Cook until raspberries burst open and begin to soften; about 5 minutes. Place in the refrigerator and let cool for 1 hour.
Whisk together sweetened condensed milk, vanilla and salt.
Beat whipped cream with mixer until stiff peaks form. Stir a cup of whipping cream into the sweetened condensed milk mixture. Now take this mixture and stir it into the rest of the whipped cream.
Pour one-third of the whipping cream/condensed milk mixture into a 9×5-inch loaf pan. Place 1/3 of the raspberries on top and stir in with a chopstick or the end of a wooden spoon. Pour another third of the whipped cream mixture into the 9×5-inch loaf pan. Place another 1/3 of the raspberries on top and stir in with a chopstick or the end of a wooden spoon. Repeat once more.
Cover the mold with plastic wrap and place in the freezer for 4 to 5 hours.