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.
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!
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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.
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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
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.
While it is possible to make dairy-free homemade ice cream from home, I have not experimented with dairy-free ingredients in this recipe.
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📖 Recipe
No-Churn Vanilla Ice Cream with Raspberry Swirl and Toasted Almonds
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
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