No Churn Raspberry Ice Cream

AuthorsefordCategory, DifficultyBeginner

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

no churn raspberry icecream

 

Yields1 Serving
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.

No Churn Raspberry Ice Cream