No Churn Raspberry Ice Cream
Enjoy this easy-to-make, bright, no-churn raspberry ice cream.
Perfect for any time of year!
– Heavy Cream – Sweetened Condensed Milk – Raspberries
Pour heavy cream into a large bowl, or bowl of a stand mixer, and whip on high for about 3 minutes, until stiff peaks form.
Add sweetened condensed milk. Whip on high for an additional minute. Add raspberries and whip on low for 30-50 seconds.
Add mixture to a bread pan, or freezer safe bowl.
Cover, and chill for 8 hours, or overnight.
Swipe up for full recipe!
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