Rich and creamy homemade ice cream made from homemade Raspberry sauce and fresh cream with no Ice cream machine needed.

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No Machine, No Problem

This is the easiest way to make ice cream without having an actual machine or fancy ice cream blender. You will need a good hand mixer or a good strong arm.

Making No Churn Ice cream

This method of ice cream making uses fresh whipped cream and condensed milk as its base. To start, condensed milk is blended with the fresh cream, flavoured and frozen overnight resulting in a smooth and rich cream.

Simple Ingredients

The key factor in this recipe importantly, is the ice cream base. It only requires Double (or heavy) cream and Condensed milk. Importantly, this is the foundation can make any flavour desired.

Making Homemade Raspberry Sauce

Raspberries over ripen extremely fast, specifically in the summer months. They undoubtedly make a good smoothie or into a sauce.

Any fruit can be used to make sauce, not just Raspberries. First, combine sugar, lemon juice and fresh fruit to a pot and simmer. Add cornflour as a thickening agent and the sauce will form. Allow the sauce to sit for 1 hour to overnight for it to thicken more.

Make it you own

This recipe is simple and versatile. Add nuts, chocolate, sprinkles, marshmallows to name a few.

Need Non-Dairy?

Alternatively, try using Coconut cream from tin coconut milk (the fat that settles on the top), and my dairy-free condensed milk using coconut milk HERE.

Storing Homemade Ice cream

Store homemade ice cream in a metal tin preferably with a lid or an air tight container. The ice cream will store for up to 4 months.

Recommendations

Here are a few other recipes to try:

• The best Vegan No churn Strawberries and cream ice cream
• A Quick Guide to French Macarons For Beginners
• Simple and Delicious Brown Butter Apple Galette

Drop a comment blow and let me know what you think. If you decide to make any of my recipes leave me a comment or tag me on Instagram @myeagereats or hashtag #myeatereats .

I’d Love to hear from you!

AuthorsefordCategoryDesserts, ice creamDifficultyBeginner

Deliciously rich no churn ice cream made with homemade raspberry sauce, fresh cream and condensed milk.

 

Yields1 ServingServingsQuarter (0.25 Servings)Half (0.5 Servings)Default (1 Serving)Double (2 Servings)Triple (3 Servings)

Prep Time15 minsCook Time7 minsTotal Time22 mins

 300 g Double Cream

 350 g Condensed Milk

 1 ½ cups Raspberries

 1 tsp Lemon Juice

 1 ½ tbsp Granulated sugar

 2 tbsp Water

 ½ tsp Cornflour (cornstarch)

Making Raspberry Sauce

1

To a medium sized pot, add raspberries, lemon juice and sugar. Cook on medium low heat until sugar and raspberries combine.

Next, mix 1/2 tsp of Cornflour (cornstarch) with 1-2 tbsp of water until it dissolves then pour into the raspberry sauce.

Now, Continue to stir until sauce thickens then remove from the heat and rest to the side to cool.

Making the Icecream

2

Pour the double cream into a large bowl. Using a hand or stand mixer, blend cream until it thickens with the consistency of whipped cream.

Next, pour in the condensed milk then blend until well combined with a smooth texture.

To Assemble:
In any Freezer container or Loaf pan spoon in a layer of cream then the raspberry sauce finishing with the sauce on the top.

Cover with a lid or baking paper and cling film and place into the freezer for 4 hours to overnight.

Ingredients

 300 g Double Cream

 350 g Condensed Milk

 1 ½ cups Raspberries

 1 tsp Lemon Juice

 1 ½ tbsp Granulated sugar

 2 tbsp Water

 ½ tsp Cornflour (cornstarch)

Directions

Making Raspberry Sauce

1

To a medium sized pot, add raspberries, lemon juice and sugar. Cook on medium low heat until sugar and raspberries combine.

Next, mix 1/2 tsp of Cornflour (cornstarch) with 1-2 tbsp of water until it dissolves then pour into the raspberry sauce.

Now, Continue to stir until sauce thickens then remove from the heat and rest to the side to cool.

Making the Icecream

2

Pour the double cream into a large bowl. Using a hand or stand mixer, blend cream until it thickens with the consistency of whipped cream.

Next, pour in the condensed milk then blend until well combined with a smooth texture.

To Assemble:
In any Freezer container or Loaf pan spoon in a layer of cream then the raspberry sauce finishing with the sauce on the top.

Cover with a lid or baking paper and cling film and place into the freezer for 4 hours to overnight.

Notes

No Churn Raspberry Ice Cream

IngredientsDirections