No-Churn Raspberry Swirl Ice Cream

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Creamy, smooth no-churn raspberry swirl ice cream can be easily made at home with no fancy equipment! Just two simple ingredients and a sweet and tangy raspberry sauce.

No-Churn Raspberry Swirl Ice Cream

I don’t own an ice cream maker, mostly because it would just take up room in my already cluttered kitchen and collect dust. However, some culinary genius has thought of a clever way to create a shortcut to frozen bliss.

This has to be the easiest no-churn ice cream method I’ve ever tried, and I’ve got some gorgeous raspberry ice cream tempting me in my freezer to prove it.

Scooping out some homemade raspberry no-churn ice cream

It’s all about the base right? If you have a large bowl, whisk, and a little muscle, you can whip up some cream for your ice cream base, no problem, no excuses. I added a delicious vanilla bean paste to the heavy cream and used my stand mixer on high to get stiff peaks on the cream.

The vanilla bean gives a subtle natural flavor and aroma, and those little black specks are so cute! If you don’t have vanilla bean paste, one whole vanilla bean with the seeds scraped out or an equal amount of pure vanilla extract also works well. Just mix, whip and that’s it! Here is my step-by-step guide for how to make no-churn ice cream if you need some visuals before you make it at home!

Two scoops of homemade raspberry flavor no-churn ice cream cone

The raspberries, lemon juice with a little bit of zest and a touch of sugar are cooked down into a sauce within minutes. I used a small amount of cornstarch to help lightly thicken it up and prevent the swirls from getting too icy once frozen. The raspberry sauce swirl gives a nice fruity balance to the sweet and delicious vanilla bean ice cream base.

The texture of the no-churn vanilla raspberry ice cream is SUPER smooth, creamy and luscious. It reminds me of Breyer’s all-natural ice cream because it doesn’t have all of the emulsifiers and stabilizers to make it overly pliable when scooped. It’s best to let the ice cream sit for a few minutes at room temperature before scooping (the hardest part is waiting!).

Do it yourself no-churn raspberry swirl ice cream flavor

I found the swirl to be a little harder when frozen like a popsicle, then the vanilla base. Looking back I wish I would have swirled the raspberry sauce more into the base then just on the surface, I think this would have helped better incorporate the flavor and be easier to scoop right away.

This no-churn method is a fun and easy alternative to the traditional churning technique. I honestly can’t wait to try some more flavors and mix-in’s, I’m thinking maybe something with pomegranate next? Hmmm, check back in soon to find out! What flavor are you going to try?

How does the no-churn ice cream process work to give similar results to traditional methods?

When making ice cream, a sweet liquid base is made first which typically contains milk, sugar, eggs, or cornstarch. These ingredients together create a rich, creamy and delicious ice cream that solidifies when exposed to the continuous cold environment of churning. For no-churn ice cream, the sweetened condensed milk is your thickened sweet base and the action of whipping the cream naturally adds air called overrun. It’s important to add some air to the ice cream. Otherwise, it will be an inedible frozen block. When you combine those two ingredients, you have a creamy, smooth, flavored dessert that has a similar taste and scoop-ability to traditional ice cream, without the fancy equipment!

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No-Churn Raspberry Swirl Ice Cream

Creamy, smooth no-churn raspberry swirl ice cream can be easily made at home with no fancy equipment! Just two simple ingredients and a sweet and tangy raspberry sauce.
Pin Print Review
3.67 from 33 votes
Prep Time6 hrs
Cook Time30 mins
Total Time6 hrs 30 mins
Servings 8 servings
Course Dessert
Cuisine American

Ingredients

Raspberry Sauce

  • 12 ounces raspberries
  • 3 tablespoons sugar
  • zest of one lemon
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch
  • 1 teaspoon water

Vanilla Ice Cream

  • 14 ounces sweetened condensed milk, (1 can)
  • 1 ½ teaspoons vanilla bean paste, or extract
  • 2 cups heavy cream, chilled

Instructions 

  • In a small saucepan, combine raspberries, sugar, lemon zest, and lemon juice. Cook over medium-high heat until the raspberries break down, about 8 minutes.
  • Combine cornstarch and water in a small bowl, then add to the raspberry mixture, stirring until combined. Once the raspberry sauce has thickened slightly, about 2 minutes, then strain the sauce into another bowl to remove the seeds.
  • Transfer the raspberry sauce to the refrigerator to cool completely. Once cooled begin making the ice cream base.
  • In a large bowl combine the sweetened condensed milk with the vanilla bean paste, set aside.
  • Use a mixer, immersion blender or hand whisk on the chilled heavy cream until stiff peaks form. About 2-3 minutes on high in a stand mixer, do not over whip!
  • Gently fold in about ⅓ of the whipped cream into the sweetened condensed milk. Transfer the rest of the whipped cream into the bowl and gently fold in until the mixture smooths out and becomes soft and silky. Stop folding when you see just a few small lumps left, do not deflate the mixture by over mixing.
  • Transfer half of the ice cream base to a pan large enough to hold the mixture. Dot half of the raspberry sauce onto the ice cream, and use a knife to create swirls. Add the rest of the cream mixture on top, dot with the rest of the sauce and create swirls again on the top of the ice cream.
  • Cover with a small piece of plastic wrap. Cover with a small piece a parchment paper that fits just the surface of the ice cream. Cover the pan tightly with more plastic wrap. Freeze until hardend, about 6 hours or overnight.

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Nutrition Facts
No-Churn Raspberry Swirl Ice Cream
Amount Per Serving
Calories 324 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 11g55%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 64mg21%
Sodium 71mg3%
Potassium 68mg2%
Carbohydrates 37g12%
Fiber 2g8%
Sugar 33g37%
Protein 5g10%
Vitamin A 700IU14%
Vitamin C 10.7mg13%
Calcium 160mg16%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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12 Comments Leave a comment or review

    • Jessica Gavin says

      I am with you on that Linda! no time is a bad time for ice cream, i think I just like the more fall inspired flavors like pumpkin and eggnog during the winter 🙂

  1. Laura says

    Just found this recipe. Sounds kinda of scary for a novice, but I’d like to give it a shot. You said to “Gently fold in about ⅓ of the whipped cream into the sweetened condensed milk. Transfer the rest of the whipped cream into the bowl…” and it confuses me. Am I folding a portion of the cream into the condensed milk to just get it started and then putting the rest in? And, what does it mean to let the lumps “let”? One last question – does the plastic wrap need to fit just the surface like the parchment? Like I said – I’m a novice 🙂

    • Jessica Gavin says

      Hi Laura- Great questions! You first fold together the sweet and condensed milk with 1/3 of the whipped cream so that it’s easier to mix together with the rest of the cream and you don’t loose too much air. Once you mix the condensed milk and whipped cream, then you can add the rest of the whipped cream to the same bowl, and gently fold the rest together. I updated “let” to “left”, great catch! The first layer of plastic wrap can just be the surface, then add the parchment paper, then tightly wrap the entire pan with more plastic wrap to prevent as much ice crystal formation as possible when it’s freezing. Please let me know if you have any more questions, I’m here to help! So proud of you for trying something new 🙂

      • Anna says

        It didn’t work out for me 🙁 The whipping cream was runny even after I beat it on high for 3 min., and the condensed milk was showing up in streaks when I poured it into my bowl, which means it didn’t mix well. 🙁

        • Jessica Gavin says

          Hi Anna- Oh no! Definitely getting the heavy whipping cream to “stiff peaks” is key for the ice cream. Let’s see what we do to troubleshoot 🙂 I have a couple of questions; 1) Did you use heavy whipping cream and was it chilled? The amount of fat and temperature can affect the ability to whip the cream. 2) What kind of mixer did you use? Stand, immersion, or by hand? The 3 minute timing is a guideline for a stand mixer, but it may take more time depending on your method. Use your best instinct to gauge when the whipped cream is ready. If all else fails I’ve always been able to whip cream by hand with a large bowl and whisk, it takes a little more time but works! 3) Did you whisk together the sweetened condensed milk with the vanilla until combine before you added the whipped cream? This will definitely help with the streak.I would also add the whipped cream to the condensed milk in phases, instead of the other way around for easier mixing.

          Here is my step by step guide for how to make no-churn ice cream:
          https://www.jessicagavin.com/how-to-make-no-churn-ice-cream/

          Let me know if any of the steps are confusing and I can help clarify, I want to help find a solution for you! 🙂

          • Anna Pelonis-Mills says

            Hi! I actually did follow the recipe exactly as the recipe mentioned, but when my sister in law read the recipe, she told me that I should’ve beat the whipping cream for at least 10 minutes and not 3 as the recipe stated. The flavor was definitely there, however, and we used it to make our children milkshakes! 🙂

          • Jessica Gavin says

            I’m so happy you found a solution with the help of your sister Anna 🙂 Milkshakes sound amazing too!

  2. Fatima says

    I made this yesterday. It was the first time I attempted home made ice cream, so I was apprehensive. But it did not dissapoint!! The instructions are clear and easy to follow. My ice cream came out so amazingly smooth and creamy. The zesty raspberry swirl helps cut through the sweetness.
    Will definitely be making again,

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