There’s no need to use an ice-cream maker when you make this simple no-churn ice-cream. Simply whip and pour.
A perfect ice-cream for hot summer days.
A simple, fresh tasting ice-cream.
- 200 grammes Fresh Raspberries
- 600 ml Double Cream
- 397 grammes Tin Sweetened, Condensed Milk
- 1/2 teaspoon Vanilla Extract
Gently heat the raspberries with a splash of water in a small saucepan until they burst and the juice starts to run. Don't boil or cook the raspberries.
Push the raspberries through a sieve, which will give you a ruby coloured puree.
Whip the cream until it's floppy and then add the condensed milk and vanilla extract, continuing to whip until it's incorporated.
Pour in the raspberry puree and swirl through with a knife to give a ripple effect.
Scrape into a plastic container, cover and freeze overnight until hard.
Move the ice-cream from the freezer to the fridge 30 minutes before serving to make it easier to scoop out.