Raspberry Almond No-Churn Ice Cream

Raspberry Almond No-Churn Ice Cream

  • Author: A Cultivated Nest
  • Yield: Makes (6) ½ cup servings (3 cups total).


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!



  • 2 cups cold heavy whipping cream
  • 1 (14-ounce) can sweetened condensed milk
  • ½ teaspoon vanilla extract
  • 1 pint raspberries, pureed
  • ¼½ cup chopped almonds


  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.
  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.