No Churn Raspberry Ice Cream (Three Ingredients!)

Get a recipe for delicious, no churn raspberry ice cream with only three ingredients! This only takes ten minutes to get ready before chilling.

Do you remember summers when you were little? Because I do. In some ways I feel old because that time feels like a different life. But then on occasion I remember something and it brings me right back.

Lightning bugs are one of those things (I was in the midwest during elementary school). The sun out until 9pm, maybe even later. And also the ice cream truck that would come around the neighborhood.

Which, is that a thing still?

I haven’t seen one of those trucks in a neighborhood in years and years. But it’s okay, because I can make my own! I’m going to show you how to make no churn ice cream with raspberry today – with only three ingredients!

No Churn Ice Cream

You’re going to make this easy summer dessert in a few simple steps. Scroll to the bottom for the recipe, or get a few frequently asked questions before that. Enjoy!

What does no churn ice cream mean?

No churn means that you’re not going to use an ice cream maker. An ice cream maker keeps the ingredients turning over so that while your dessert is chilling, no ice crystals form (and it remains soft).

With no churn you’ll still be stirring the ingredients with a mixer, but there is no churning process required.

Is no churn ice cream real ice cream?

Yes, because no churn uses heavy cream (along with other ingredients). Ice cream is basically sugar and frozen cream, so no churn qualifies, at least in my book.

What is the difference between churn and no churn ice cream?

Most churn recipes start with an egg custard, and use a combination of milk, cream, eggs, and sugar that is first cooked (and then frozen). Then there is a process that takes awhile, depending on the machine you have.

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Are you ready to check out this no churn raspberry ice cream? Take a peek at the dessert recipe below!

Raspberry Ice Cream

Ingredients

• 16 oz heavy cream
• 15 oz can sweetened condensed milk
• 6 oz fresh raspberries

Tools

• Mixer with whip attachment
• Mixing bowl
• Bread pan, chilled
• Spatula
• Foil or plastic wrap
• Wax paper (optional)

Directions

Pour the heavy cream into the mixing bowl. The mixing bowl can be chilled or not chilled; I didn’t find a difference between the two.

Using the wire whip attachment, whip on high for about three minutes, until stiff peaks form. For this recipe you’ll want to whip until the peaks JUST form. Don’t overbeat or overmix any of the ingredients.

Add sweetened condensed milk directly into the bowl.

Whip on high for an additional minute. Again, whip until the ingredients are just mixed.

Add the raspberries and whip on low for 30 – 50 seconds. The whipping will chop the raspberries up a bit, but if you want the pieces to be smaller, you can cut them before adding.

Add mixture to a bread pan. Some people choose to line the bread pan with wax paper if they want to pull the ice cream out to cut up and serve easily for a party.

Cover (you can use foil or plastic wrap) and chill the ice cream for 8 hours, or overnight.

Enjoy! You can use a regular ice cream scoop to scoop it out.

It’s super creamy, super easy, and delicious! I’d love for you to try this dessert and let me know what you think in the comments.

Get the printable recipe for this dessert below:

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If you enjoyed this fruit dessert, let me know in the comments! I also hope you’ll check out these other ice cream recipes:

Bailey’s Boozy • Birthday Cake • Blueberry • Butter Pecan • Chocolate • Chocolate Caramel • Chocolate Chip Cherry • Chocolate Oreo • Coconut • Honey Lavender • Ice Cream Sandwiches • Mississippi Mud • Peppermint