Raspberry Ice Cream

Ingredients

• 2 cups fresh or frozen raspberries
• 2 cups heavy whipping cream
• 1 can (14 oz / 397 g) sweetened condensed milk
• 1 tsp vanilla extract

Instructions

1️⃣ Prepare the Raspberries

• Blend the raspberries until smooth.
• Strain through a fine sieve if you want a smoother ice cream.

2️⃣ Whip the Cream

• In a large bowl, whip the cold heavy cream until stiff peaks form.

3️⃣ Make the Ice Cream Base

• In another bowl, mix the sweetened condensed milk, vanilla extract, and raspberry puree.

4️⃣ Combine

• Gently fold the whipped cream into the raspberry mixture.
• Mix until fully combined and fluffy.

5️⃣ Freeze

• Transfer the mixture to a freezer-safe container.
• Cover tightly.

6️⃣ Chill

• Freeze for 6–8 hours or overnight until firm.

7️⃣ Serve

• Scoop into bowls or cups.
• Garnish with fresh raspberries if desired.

Q & A

Q: Can I use strawberries instead?
➡️ Yes, strawberries work perfectly in the same recipe.

Q: How long will it keep?
➡️ Up to 2 weeks in the freezer.

Q: Do I need an ice cream maker?
➡️ No, this is a no-churn recipe.

Servings: 6–8 servings 🍨🍓