Condensed milk ice cream with raspberries

The most honest ice cream recipe you will ever make: five minutes of stirring, a few hours in the freezer, and the result is a creamy classic that never once needs an ice cream machine.

Condensed milk gives the base a gentle sweetness and a silky texture, while the raspberries keep everything nicely balanced. Perfect to finish a summer dinner, or simply for whenever the mood calls for something sweet.

Print Recipe

Classic

Condensed milk ice cream with raspberries

Author: Paula Courses: Dessert, Parties, Snacks Recipe Keys: Egg Free Kids

Difficulty: Beginner Prep Time 5 mins Rest Time 4 hrs Total Time 4 hrs 5 mins

Servings: 4

Ingredients

Servings

• 400 ml condensed milk
• 400 ml whipping cream
• 100 g raspberries
• 2 tsp vanilla sugar
• juice of ¼ lime

Method

1. Whisk the condensed milk, cream and vanilla sugar together until airy.
2. Press in the lime juice and whisk briefly again.
3. Pour into a container, fold through the raspberries and smooth the top.
4. Freeze for at least 3-4 hours. Enjoy straight from the freezer.

Note

A good base recipe worth playing with - swap the raspberries for blueberries, strawberries, or a ripple of chocolate cream instead.

Keywords: ice cream, condensed milk, raspberry, summer, no-churn ice cream