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.
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.
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!
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!).
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!
No-Churn Raspberry Swirl Ice Cream
- 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
- 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.