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+ servings

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
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


  • 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


  • 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.


Calories: 355kcalCarbohydrates: 18gProtein: 6gFat: 30gSaturated Fat: 12gTrans Fat: 1gCholesterol: 67mgSodium: 24mgPotassium: 217mgFiber: 3gSugar: 9gVitamin A: 718IUVitamin C: 2mgCalcium: 97mgIron: 1mg
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