No Churn Raspberry Ice Cream
Deliciously rich no churn ice cream made with homemade raspberry sauce, fresh cream and condensed milk.
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.
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
Directions
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.
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.
