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    Home » Recipes » Ice Cream

    No-Churn Vanilla Ice Cream with Raspberry

    Published: May 26, 2020 · Modified: Feb 15, 2022 by Katelyn Ryan · 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
    • No-Bake Lime Cheesecake Fluff
    • Individual Banana Pudding Cups

    📖 Recipe

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

    Katelyn Ryan
    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
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    About Katelyn Ryan

    Welcome, my name is Katelyn Ryan, and I am the Head Chef and Recipe Curator for Sugary Logic. My goal is to bring you simple, easy, and delicious recipes.

    Learn more about me →

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