• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Sugary Logic
  • Home
  • About Me
  • Recipe Index
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • Home
  • Recipes
  • About Me
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • About Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Dessert

    No-Churn Vanilla Ice Cream with Raspberry

    Published: May 26, 2020 · Modified: Mar 6, 2023 by Katelyn Theofanis · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

    Jump to Recipe Print Recipe

    This No-Churn Vanilla Ice Cream is so simple to make. The raspberry swirl and buttery, toasted almonds are the perfect flavor profile to match the smooth ice cream base. 

    No-Churn Vanilla Ice Cream with Raspberry Swirl

    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.

    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!

    Jump to:
    • No-Churn Ice Cream
    • How to Make No-Churn Vanilla Ice Cream
    • Other Recipes You'll Love
    • Alternative Toppings
    • FAQ
    • Related Recipes
    • 📖 Recipe

    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.

    How to Make No-Churn Vanilla Ice Cream

    TO MAKE THE TOPPING - In a small pan, melt the ½ 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.

    TO MAKE THE VANILLA ICE CREAM -

    1 - In a large bowl, stir together the sweetened condensed milk and vanilla extract.

    2 - Pour the heavy cream in a bowl of a standing mixer (or a 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.

    HOW TO MIX IN THE TOPPINGS -

    1 - Pour half of the cream mixture into a loaf pan. Smooth out with a spatula.

    2 - 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.

    3 - Repeat the process with the remaining cream, preserves, and almonds. (You may not use all of the almonds.)

    FREEZE TO SET - Cover and freeze for at least 6 hours before serving. Ice cream should keep, covered, for approximately a week in the freezer.

    Other Recipes You'll Love

    • Corn Cookie Ice Cream Sandwiches
    • Strawberries and Cream Rice Krispie Treats
    • Lime Cheesecake Fluff

    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 butter. 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

    FAQ

    How long does no-churn ice cream last in the freezer?

    No-churn ice cream will stay fresh for up to 3 weeks in the freezer. *Make sure the ice cream is wrapped tightly or stored in an airtight container to avoid freezer burn.

    Can this recipe be made dairy-free?

    While it is possible to make dairy-free homemade ice cream from home, I have not experimented with dairy-free ingredients in this recipe.

    Related Recipes

    • No-Churn Cookies and Cream Ice Cream
    • Strawberry Cheesecake Fluff
    • Lime cheesecake fluff in a jar.
      No-Bake Lime Cheesecake Fluff
    • Individual Banana Pudding Cups

    📖 Recipe

    Finished No-Churn Vanilla Ice Cream with Raspberry in a white bowl.

    No-Churn Vanilla Ice Cream with Raspberry Swirl and Toasted Almonds

    Katelyn Theofanis
    This No-Churn Vanilla Ice Cream is so simple to make. The raspberry swirl and buttery, toasted almonds are the perfect flavor profile to match the smooth ice cream base.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 10 mins
    Freezing Time 6 hrs
    Total Time 6 hrs 20 mins
    Course Dessert
    Cuisine American
    Servings 10 servings
    Calories 355 kcal

    Equipment

    • Standing Mixer
    • 9-by-5-by-3-inch Loaf Pan
    • Rubber Spatula

    Ingredients
      

    • ½ tablespoon unsalted butter
    • 1 cup sliced almonds
    • 1 14-oz can sweetened condensed milk
    • ½ tablespoon pure vanilla extract
    • 2 cups heavy whipping cream cold
    • ½ cup raspberry preserves

    Instructions
     

    • In a small pan, melt the ½ 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 a 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 9-by-5-by-3-inch 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 the 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.

    Nutrition

    Calories: 355kcalCarbohydrates: 18gProtein: 6gFat: 30gSaturated Fat: 12gTrans Fat: 1gCholesterol: 67mgSodium: 24mgPotassium: 217mgFiber: 3gSugar: 9gVitamin A: 718IUVitamin C: 2mgCalcium: 97mgIron: 1mg
    Tried this recipe?Tag your photo #sugarylogic or @sugarylogic ANY QUESTIONS? Please leave a comment below!

    DID YOU MAKE THIS RECIPE? Please leave a star rating and review below!

    More Dessert

    • A slice of triple berry cake with raspberry buttercream.
      Triple Berry Cake with Buttercream Frosting
    • Whipped cream topped chocolate mousse in martini glasses.
      Easy Chocolate Mousse with Cocoa Powder
    • A jar of mango compote.
      Mango Compote
    • A slice of banana pound cake on a plate.
      Banana Pound Cake Loaf

    Reader Interactions

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    author

    Hi, welcome to Sugary Logic! I'm Katelyn. I am an experienced chef and home cook publishing simple and easy recipes here on my food blog, Sugary Logic. Sugary Logic's recipes will save you time and allow you to create fast and easy meals as sophisticated as any restaurant meal.

    More about me →

    Popular

    • A plate of Cacio e Pepe pasta.
      Bucatini Cacio e Pepe
    • A few puff pastry chocolate croissants on a plate.
      Puff Pastry Chocolate Croissants
    • Half of an unwrapped cream cheese-filled strawberry muffin.
      Strawberry Cream Cheese Muffins
    • A plate of roasted green beans.
      Roasted Frozen Green Beans

    Trending Recipes

    • A large bowl of chicken sausage pasta.
      Chicken Sausage Pasta with Broccoli
    • Quinoa salad with chickpeas in a large bowl.
      Quinoa Salad with Chickpeas
    • A bowl of pesto pasta salad with a wooden spoon.
      Summer Pesto Pasta Salad
    • Cinnamon streusel muffins on a cooling rack.
      Cinnamon Streusel Muffins

    The Best Scone Recipes

    • A cherry scone on a wire cooling rack with fresh cherries.
      Almond Cherry Scones
    • A close-up of a bacon cheddar scone.
      Bacon Cheddar Scones
    • Cream cheese frosted cinnamon roll scones on a cooling rack.
      Easy Cinnamon Roll Scones with Cream Cheese Icing
    • The best strawberry buttermilk scones.
      The Best Strawberry Buttermilk Scones

    Gluten-Free Recipes

    • Crispy roasted sweet potatoes on a parchment-lined tray with a wooden server.
      Crispy Roasted Sweet Potatoes
    • A close-up of lemon blueberry baked oatmeal.
      Lemon Blueberry Baked Oatmeal
    • Easy Italian Ground Turkey Soup
    • Cauliflower Gnocchi Alla Vodka

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Recipes
    • About Me

    Contact

    • Contact
    • Subscribe

    Sugary Logic participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2017 - 2023 Sugary Logic