How to Make Homemade Raspberry Ice Cream Without an Ice Cream Maker.
It’s so fun to make homemade ice cream! And you don’t even need an ice cream maker! Since raspberries are in season right now, I’ve been snacking on them and baking with them as much as possible. And then I realized, I could make ice cream with them! The end result is so delicious! So this summer, treat your family to some cold and delicious Raspberry Almond No-Churn Ice Cream!
Disclosure: This post may contain affiliate links to Amazon and/or Etsy, which means that I may earn a small commission from some of the links in this post. Please see our Disclosure Page for more information.
I love using fresh berries in recipes! If you’re growing raspberries in your garden, this would be a good way to use them up. And if you’re not, this is a great way to take advantage of the low price of in-season raspberries!
Homemade no-churn ice cream isn’t hard to make, but if you find yourself making homemade ice cream often, then you may want to consider getting an actual ice cream maker machine. A great model for first-time ice cream maker owners is this one. If you’re really serious about making ice cream at home, then you’ll want to check out this one instead.
Raspberry Almond No-Churn Ice Cream
Makes (6) ½ cup servings (3 cups total).
Ingredients
2 cups cold heavy whipping cream
1 (14-ounce) can sweetened condensed milk
½ teaspoon vanilla extract
1 pint raspberries, rinsed
¼-½ cup chopped almonds
Directions
1. Puree raspberries in a food processor for just 15-20 seconds. They don’t need to be completely liquefied.
2. With a hand mixer, beat heavy whipping cream until thick. Pour in sweetened condensed milk, vanilla, raspberries, and chopped almonds and fold in until smooth.
3. Next, spoon your homemade raspberry ice cream into a freezer safe container. I added a few whole raspberries on top, plus a few more almonds.
4. Freeze for 5-6 hours or overnight. When it is time to serve, remove the container from the freezer and let sit on the counter for 5-10 minutes to let soften before serving.
I served my raspberry almond no-churn ice cream in waffle bowls (did you know you there is a machine to help you make your own waffle bowls?) and topped them with maraschino cherries and nonpareil sprinkles, but feel free to serve yours however you like.
Have you ever made homemade ice cream without an ice cream machine? What flavor did you make?
Raspberry Almond No-Churn Ice Cream
- Yield: Makes (6) ½ cup servings (3 cups total).
Description
You don’t need an ice cream maker to make delicious frozen treat this summer! Instead, make this easy raspberry almond no-churn ice cream!
Ingredients
- 2 cups cold heavy whipping cream
- 1 (14-ounce) can sweetened condensed milk
- ½ teaspoon vanilla extract
- 1 pint raspberries, pureed
- ¼–½ cup chopped almonds
Instructions
- Puree raspberries in a food processor for just 15-20 seconds. They don’t need to be completely liquefied.
- With a hand mixer, beat heavy whipping cream until thick. Pour in sweetened condensed milk, vanilla, raspberries, and chopped almonds and fold in until smooth.
- Next, spoon your homemade raspberry ice cream into a freezer safe container.
- Freeze for 5-6 hours or overnight. When it is time to serve, remove the container from the freezer and let sit on the counter for 5-10 minutes to let soften before serving.
Notes
I served my raspberry almond no-churn ice cream in waffle bowls (did you know you there is a machine to help you make your own waffle bowls?) and topped them with maraschino cherries and nonpareil sprinkles, but feel free to serve yours however you like.
You might also be interested in: Homemade Peaches & Cream No Churn Ice Cream
I love all the no-churn ice creams out there nowadays – this one looks SO good. I will have to try it!!! : ) Thanks for sharing it with us. Mary S.