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Raspberry Ice Cream

Raspberry Ice Cream
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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.

Preparation: 15 minutes

Cook: –

Level: Easy

Serves: 12
Update

Ingredients

  • 2-½ cups fresh raspberries
  • ⅓ cups Sugar
  • 1 box Sweetened condensed milk
  • 2 teaspoons Vanilla
  • 1 pinch Salt
  • 2 cups Whipped cream

Preparation

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.

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