No-Churn Raspberry Swirl Ice Cream

This raspberry swirl ice cream is my ultimate go-to dessert, especially during hot summer days. No fancy equipment is needed! If you’re a fan of fresh fruit and ice cream, then you have to give this recipe a try.

Just because you don’t own an ice cream maker doesn’t mean you can’t make your own frozen sweet treat! I’ll show you how to make no-churn raspberry ice cream using simple tools and equipment you already have in your kitchen. To make the base, you only need sweetened condensed milk and heavy whipping cream.

For a delicious homemade raspberry ice cream, make a fresh berry sauce. It’s simple to prepare. Just simmer and strain. It only takes 10 minutes! Swirl the sweet and tangy sauce into the creamy vanilla ice cream base for stunning scoops. Everyone will be impressed and won’t believe it’s made from scratch!

Key ingredients

• Raspberries: Use fresh or frozen raspberries. You’ll need 12 ounces.
• Lemon: Lemon zest and juice enhances the flavor of the berries.
• Sugar: Granulated sugar balances the tart flavor of the fruit. Other types of sweeteners can be used, like honey, agave, maple syrup, or brown sugar.
• Thickener: A cornstarch slurry is added to slightly thicken the sauce and prevent it from tasting too icy when frozen as it binds the juices.
• Heavy Whipping Cream: Contains 36% milk fat. It adds a rich texture and holds the air when whipped.
• Sweetened Condensed Milk: The milk has 60% moisture removed, adding more milk solids for a thicker consistency. The sugar is already added about 1 cup of granulated sugar.
• Vanilla: Use two teaspoons of vanilla bean paste for flecks of seeds for a gourmet appearance. Vanilla extract or a whole bean that has been scraped can be used.

Make the raspberry sauce

To make a fresh raspberry sauce for the ice cream, you only need a handful of ingredients. Cook the raspberries over medium-high heat with sugar, lemon zest, and lemon juice. The berries will break down and release their juices. The process takes about 5 minutes.

Add a small amount of cornstarch slurry to thicken the sauce—strain to separate the seeds. You should have a very smooth and lightly thickened sauce. Chill before adding to the ice cream so it doesn’t deflate the whipped cream. This should yield about ¾ cups of raspberry sauce.

Flavor the sweetened condensed milk

Whisk together the sweetened condensed milk with vanilla bean extract. I love how you can see the tiny seeds from the pod, like French vanilla ice cream! Vanilla extract will add a strong, baked, sweet taste if you don’t have a paste. Another good flavor extract to use is almond.

Whip the cream

To mimic the overrun created in commercially made ice cream, make some whipped cream. The simplest way is to hand whisk using a large chilled metal bowl. The process only takes about 4 minutes to create stiff peaks.

Use a stand mixer, blender, immersion blender, or food processor for quicker methods that take about half the time. The whipped cream should be smooth, don’t overwhip, or it will create a non-desirable curdled consistency.

Make the ice cream base

To retain as many air pockets in the whipped cream as possible, gently incorporate the sweetened condensed milk. Fold in ⅓ of the whipped cream, making it much easier to distribute the flavor.

It’s okay if there are still a few clumps. Now add the remaining cream, folding until a creamy texture and fluffy consistency is reached. It’s time to layer and swirl!

Layer the ice cream

Use a container that fits about 1 quart of ice cream or two pints for a smaller size. I use a 9 by 5-inch metal loaf pan. To create raspberry swirls throughout the vanilla ice cream base, add it in layers. Add half of the ice cream base, then add about one tablespoon of the raspberry sauce in different areas on top.

Using a knife, swirl the sauce around the ice cream surface. Add the remaining ice cream and sauce, repeating the spoon and swirl process. It’s best to get as much sauce swirled into the base as possible. The juices in the berries create a slightly icy texture on top.

Freeze the ice cream

To reduce the amount of ice crystal formation on the top of the raspberry ice cream, cover it. I use a layer of plastic wrap to press against the surface, followed by a sheet of parchment paper and then foil for a tight seal. You may see some tiny crystals on the raspberry swirl because there is moisture in the sauce, but it shouldn’t affect the texture too much. Freeze for at least 6 hours before serving.

The texture reminds me of Breyer’s all-natural ice cream because it doesn’t have 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!)—the ice cream stores well for 2 weeks and up to 1 month.

Flavor variations

Now that you know how to make no-churn ice cream, it’s easy to customize the raspberry flavor! Try these yummy ideas:

• Chocolate: Add chocolate syrup or chocolate chips to the ice cream for a cocoa flavor.
• Cookies: Crush up your favorite cookies like vanilla wafers, shortbread, Oreos, or chocolate chip cookies and top or mix in. Graham crackers, waffle cones, or sugar cookie cones work well too.
• Jam or Jelly: For a shortcut, add raspberry jam or jelly to make the swirls. Other flavors like strawberry, boysenberry, blackberry, or blueberry are also delicious!
• Caramel: Drizzle caramel sauce into the layers for a sweet and salty flavor.

Serving suggestions

Serve this super smooth raspberry swirl ice cream in a crunchy waffle cone, or try these tasty pairings.

• Make ice cream sandwiches with chocolate chip vanilla shortbread cookies or Ted Lasso biscuits on the side.
• Add a scoop on top of a fudgy brownie.
• It’s perfect for the summer to serve with a warm peach cobbler or grilled peaches.
• Raspberry ice cream pairs well a la mode with a slice of blueberry pie or cherry pie.

Frequently asked questions