It is a hot one here in California today, and will be for the next few days. It is over one-hundred-degrees and I am definitely feeling the summer vibes. The air conditioning is cranked up and I am craving cold treats. Luckily this No-Churn Vanilla Ice Cream with Raspberry Swirl and Toasted Almonds is incredibly easy to whip up. The recipe uses few ingredients and satisfies all ice cream cravings without the hassle of going to the grocery store.
No-Churn Ice Cream
You may have already heard of, or tried making, No-Churn Vanilla Ice cream before. But if you haven’t, I can explain the simple process. The base of the ice cream is made from whipped heavy cream and sweetened condensed milk, which are folded together. The whole process takes roughly fifteen to twenty minutes to make. Vanilla flavoring is added through pure vanilla extract (or vanilla beans if you’ve got them.) The hardest part is waiting for the ice cream to set in the freezer, but it’s worth it.
Here is the Process for Making This No-Churn Vanilla Ice Cream:
In a small pan, melt the 1/2 tablespoon of butter. Add the sliced almonds, stir to coat. Toast until almonds are lightly browned. (Keep a close eye, as they will brown quickly.) Remove from heat, set aside.
In a large bowl, stir together the sweetened condensed milk and vanilla extract.
Pour the heavy cream in a bowl of a standing mixer (or large bowl using an electric handheld mixer.) With the whisk attachment, whip the cream until stiff peaks. Carefully fold the whipped cream into the sweetened condensed milk mixture, gently folding until completely combined.
Pour half of the cream mixture into a 4-1/2-by-8-1/2-in loaf pan. Smooth out with a spatula. Place half of the raspberry preserves on various spots atop the cream mixture. With a butter knife, evenly swirl in raspberry preserves. Sprinkle with toasted almonds. Repeat process with remains cream, preserves, and almonds. (You may not use all of the almonds.)
Cover and freeze for at least 6 hours before serving. Ice cream should keep, covered, for approximately a week in the freezer.
Alternative Toppings
Clearly, you can use this vanilla ice cream recipe and add your own toppings. Crumbled cookie bits would be amazing, as well as swirled nut butters. Chocolate sauce, of course, is a no brainer. Let your creative juices flow! Here are a few suggestions to pair with the vanilla ice cream and raspberry swirl:
- Candied Pecans
- White Chocolate Pieces or Shavings
- Chocolate Cookie Crumbles
- Shortbread Cookie Crumbles
- Toffee Bits
In the case of this recipe, I’ve swirled in raspberry preserves and buttery, toasted almonds. These flavors accompany the vanilla base very nicely. No-Churn Vanilla Ice Cream is so simple to make and would be a fun little project with the kiddos. I don’t know about you, but my ice cream cravings hit hard when the weather is hot. So, this simple ice cream hack is everything!
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No-Churn Vanilla Ice Cream with Raspberry Swirl and Toasted Almonds
Ingredients
- 1/2 tbsp unsalted butter
- 1 cup sliced almonds
- 1 14-oz can sweetened condensed milk
- 1/2 tbsp pure vanilla extract
- 2 cups heavy whipping cream cold
- 1/2 cup raspberry preserves
Instructions
- In a small pan, melt the 1/2 tablespoon of butter. Add the sliced almonds, stir to coat. Toast until almonds are lightly browned. (Keep a close eye, as they will brown quickly.) Remove from heat, set aside.
- In a large bowl, stir together the sweetened condensed milk and vanilla extract.
- Pour the heavy cream in a bowl of a standing mixer (or large bowl using an electric handheld mixer.) With the whisk attachment, whip the cream until stiff peaks. Carefully fold the whipped cream into the sweetened condensed milk mixture, gently folding until completely combined.
- Pour half of the cream mixture into a 4-1/2-by-8-1/2-in loaf pan. Smooth out with a spatula. Place half of the raspberry preserves on various spots atop the cream mixture. With a butter knife, evenly swirl in raspberry preserves. Sprinkle with toasted almonds. Repeat process with remains cream, preserves, and almonds. (You may not use all of the almonds.)
- Cover and freeze for at least 6 hours before serving. Ice cream should keep, covered, for approximately a week in the freezer.
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