| Level: | Easy |
| Total: | 8 hr 25 min |
| Active: | 25 min |
| Yield: | 8 servings |
Ingredients
- 1 cup raspberries
- 1 teaspoon sugar
- One 14-ounce can sweetened condensed milk
- 2 tablespoons lemon zest and 1 tablespoon lemon juice, from 2 lemons
- 2 cups heavy cream
Instructions
- Add the raspberries, sugar and 1 teaspoon of water to a small saucepan and heat over medium-low. Use the back of a wooden spoon to slightly break up the raspberries. Cook, stirring regularly, until the raspberries have completely broken up and are saucy, 3 to 4 minutes. Strain mixture over a bowl slightly pressing the pulp to release as much liquid as possible. Discard the pulp and seeds. Cool liquid completely.
- Add the sweetened condensed milk, lemon zest and lemon juice to a large bowl and stir to combine. In a separate large bowl add the heavy cream and whip with a hand mixer until stiff peaks form, about 5 minutes. In batches, delicately fold the whipped cream into the sweetened condensed milk mixture, making sure it’s fully incorporated before adding another batch.
- Pour half of the whipped cream mixture into a 9-by-5 loaf pan and spoon 1 1/2 tablespoons of the raspberry sauce over the top. Using a wooden skewer or a chop stick, swirl and slightly stir the raspberry sauce into the whipped cream mixture. Top with the remaining whipped cream mixture and spoon another tablespoon of raspberry sauce on top. Once again, swirl the sauce into the whipped cream mixture. Loosely cover the loaf pan with plastic wrap and place in the freezer. Freeze until solid, 6 to 8 hours, preferably overnight. Scoop into bowls and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 376 |
| Total Fat | 26 g |
| Saturated Fat | 16 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 1 g |
| Sugar | 30 g |
| Protein | 5 g |
| Cholesterol | 98 mg |
| Sodium | 86 mg |
Reviews
This no churn ice cream is delicious. As Valerie notes, there are numerous ways you can change up the flavors. Interesting to me was how everything old is new again: my grandmother & mother both made a similar one which we just called “icebox” ice cream probably because we froze it in those old metal ice cube trays with the divider removed. I think these newer flavors ARE better though than the simple ones we made back in the day !
More like a mouuse not like ice cream
Delicious and easy!! I used my smoothie blender for the cooked raspberries and then strained the mixture. Great consistency.
Delicious! Did you experiment with other flavors? Did you by chance do a coconut ice cream version of this?
Easy to make, and absolutely delicious!!
Can you use cool whip instead of whipping cream?
So delicious!! Love raspberries and lemons together-added whole raspberries on top of the ice cream to serve!
This is so delicious another fantastic recipe for my Meyer lemons. I omitted the raspberry syrup and it was still off the charts !!! So creamy no need to keep my ice cream maker anymore ! Out you go! This could not be any simpler Love yon Val all your recipes are the best without fail !
Not as good as I expected, needed more of an ice cream texture, and more raspberry.
Made this today-family loved it! Used strawberries instead of raspberries. Delish!