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    Home » Recipes » Desserts

    Homemade Raspberry Ice Cream (No Churn Ice Cream)

    Published: May 20, 2021 · Modified: Jul 2, 2021 by Priyanka · 4 Comments

    Scroll to Recipe Scroll to Video Print Recipe
    Pin image with text overlay on top and bottom showing no churn raspberry ice cream scoops in a white bowl placed on marble along with 2 spoons and a cloth.
    Pin image with blue text overlay on top showing no churn raspberry ice cream scoops in a white bowl placed on marble.
    Pin image with text overlay on top on black background showing raspberry ice cream scoops in a white bowl placed on marble along with 2 spoons.
    Pin image with text overlay on top and bottom on green background showing raspberry ice cream scoops in a white bowl placed on marble.
    Pin image showing homemade raspberry ice cream scoops in a white bowl placed on marble along with 2 spoons and a cloth.

    Homemade raspberry ice cream made with just 4 ingredients is an extremely smooth and super delicious dessert to enjoy on hot summer days. This creamy and rich no-churn ice cream is made with real ingredients and without any preservatives or artificial colouring agents.

    As always, you will find the full ingredients list with measurements and detailed recipe instructions in a separate recipe box underneath the text section. To bypass the text section choose “SCROLL TO RECIPE” or “PRINT RECIPE” or click the “SCROLL TO VIDEO” option to watch the full video of this recipe. All options are located at the beginning of the post.

    This no churn ice cream is one of the easiest and best ice creams you would ever make or taste. Best part is ice cream maker is not required to prepare it. 

    There is nothing like a frozen desserts such as ice cream, Strawberry frozen yogurt , Strawberry yogurt bark to end the meal on summer days. This easy peasy homemade ice cream made with just handful ingredients makes a perfect dessert after meal on hot summer days.

    How to make raspberry sauce? 

    Raspberry sauce is very simple and easy to make with few ingredients. All you need to do is to puree the fruit, strain to discard seeds and then boil with sugar and lemon juice until thick.  

    Apart from homemade ice cream, raspberry sauce is perfect fruity topping for pancakes, crepes, waffles, overnight oats, porridge, yogurt granola parfait and desserts.  

    If the sauce is too thick to use as a topping then just add a little water and simmer to thin it. 

    Flavour Variations

    Add a dash of vanilla extract to infuse lovely flavour to ice cream. 

    Condensed milk could be used instead of sugar. 

    Handful chocolate chips or chopped nuts make a great addition. Add them just after whipping cream and raspberry sauce and then gently fold in to incorporate. 

    Tips and Tricks to make creamy homemade ice cream 

    Whip cream and raspberry sauce just until soft peaks. Do not overwhip as it may ruin the texture of the ice cream. 

    Lemon juice not only enhances the flavour but also balances the sweet and tart flavours of raspberry. 

    Let the ice cream tray sit for 5-10 minutes before you serve. This helps to get rid of ice crystals and soften the ice cream to make it easy to scoop out. 

    It is essential to strain raspberry puree to remove tiny seeds which otherwise would affect texture of ice cream. 

    High fat cream provides the creamy and smooth ice cream. Higher the fat content, creamier the ice cream would be. 

    Ensure the sauce is not too thick as it thickens further once it cools down completely.  

    Use chilled bowl and cold double cream to speed up whipping process.

    Watch How to Make homemade raspberry ice cream

    If you enjoy watching my videos, please subscribe to my Youtube Channel and click the bell icon, so you’ll be the first to know when I post a new video. THANK YOU for subscribing!

    Ingredients 

    Step by Step Instructions 

    Thaw raspberries either in fridge or on kitchen counter. 

    1 & 2. In a blender add raspberries and process until pureed. 

    3 & 4. Strain puree in a saucepan, using a spatula or spoon press the puree through the strainer to extract maximum pulp leaving behind the tiny seeds. 

    5 & 6. Keep the saucepan on stove. Stir in sugar, lemon juice and bring it to boil. 

    7. Boil on medium low flame for around 10 minutes stirring regularly until it thickens. 

    8. Switch off the heat and allow it to cool completely. 

    9 & 10. In a chilled deep bowl, put double cream (heavy cream), raspberry puree and whip on medium speed for 15 minutes until soft peaks.  

    11 & 12. Transfer it to a container, cover it with greaseproof paper/parchment paper and then wrap it with a cling wrap.  

    Freeze it for 5-6 hours before enjoying. 

    Notes

    Adjust sugar depending on sweetness of raspberries. 

    You can use either frozen or fresh raspberries. 

    Ensure to thaw the raspberries before processing if using frozen. 

    More Dessert Recipes to try

    Coconut Pudding

    Mango Pudding

    Coconut Milk Custard

    Fruit Salad with Ginger Lime Dressing

    Close up shot of raspberry ice cream scoops in a white bowl placed on marble along with 2 spoons and a cloth.

    Homemade Raspberry Ice Cream

    Delicious homemade raspberry ice cream made with just 4 ingredients is an extremely smooth and delicious dessert to enjoy on hot summer days. Creamy and tasty no churn ice cream is made with real ingredients and without any preservatives or artificial colouring agents. 
    5 from 4 votes
    Print Pin Share by Email Rate
    Course: Dessert
    Cuisine: American, British
    Diet: Gluten Free, Vegetarian
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Freezing Time: 6 hours
    Total Time: 6 hours 30 minutes
    Servings: 1 tub
    Calories: 3044kcal
    Author: Geetha

    Video

    Ingredients

    1 cup = 250ml ; 1 tablespoon = 15ml ; 1 teaspoon = 5ml

    • 2 cups (or) 330 gms Frozen Raspberries 
    • 1 cup (or) 235 gms Sugar 
    • 1 tablespoon Lemon Juice 
    • 2 tubs (or) 568 ml Double Cream/Heavy Cream

    Instructions

    • Before you get started, scroll up a little and watch a quick recipe video.
    • Check the tips and tricks, notes for extra info and help.
    • Thaw raspberries either in fridge or on kitchen counter. 
    • In a blender add raspberries and process until pureed. 
    • Strain puree in a saucepan, using spatula or spoon press the puree through the strainer to extract maximum pulp leaving behind the tiny seeds. 
    • Keep the saucepan on stove. Stir in sugar, lemon juice and bring it to boil. 
    • Boil on medium low flame stirring regularly for 10 minutes until it thickens. 
    • Swich off the heat and allow it to cool completely. 
    • In a chilled deep bowl, put double cream (heavy cream), raspberry puree and whip with hand on medium speed for 15 minutes until soft peaks.
    • Transfer it to a container, cover it with greaseproof paper/parchment paper and then wrap it with a cling wrap.  
    • Freeze it for 5-6 hours before enjoying. 

    Notes

    Adjust sugar depending on the sweetness of raspberries. 
    You can use either frozen or fresh raspberries. 
    Ensure to thaw the raspberries before processing. 
     
    ** Nutritional information provided here is estimated and for guidance only. Please refer my Recipe Disclaimer for more details.

    Nutrition

    Calories: 3044kcal | Carbohydrates: 291g | Protein: 16g | Fat: 212g | Saturated Fat: 131g | Cholesterol: 778mg | Sodium: 222mg | Potassium: 944mg | Fiber: 22g | Sugar: 250g | Vitamin A: 8459IU | Vitamin C: 96mg | Calcium: 455mg | Iron: 3mg
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    Keep in Touch

    Do let me know if you make this easy homemade raspberry ice cream. I love hearing from you all. If you like this recipe kindly consider rating it using stars in the comment section or in the recipe card to help more people find this recipe online.

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    1. Lynn

      July 31, 2021 at 7:13 am

      5 stars
      Icecream looks so gorgeous! I will make it with fresh raspberries that are lying in my kitchen. Much needed dessert in this scorching summer and not needing ice cream maker is a bonus.

      Reply
      • Geetha Priyanka

        July 31, 2021 at 5:19 pm

        Absolutely Lynn, making ice cream without machine is definitely an added bonus!

        Reply
      • Colleen

        May 23, 2022 at 9:03 am

        hi what sugar do you use ?

        Reply
        • Geetha Priyanka

          May 24, 2022 at 10:26 am

          I use granulated white sugar.

          Reply

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