Look no further than no churn raspberry ice cream for an easy and delicious way to cool off this summer!

Give your store-bought ice cream a complete upgrade with this homemade variety, which requires minimal effort and produces maximum deliciousness.

– Heavy cream – Sweetened condensed milk – Raspberries


Pour heavy cream into a large bowl, or bowl of a stand mixer (using wire whip attachment), and whip on high for about 3 minutes, until stiff peaks form.


Next up, you’ll add sweetened condensed milk. Whip on high for an additional minute.


Of course you don’t want to miss out on the best part. You’re going to add raspberries and whip on low for 30-50 seconds.


Add mixture to a bread pan, or freezer safe bowl.


Swipe up for full recipe!