Enjoy this easy-to-make, bright, no-churn raspberry ice cream.

Perfect for any time of year!

– Heavy Cream – Sweetened Condensed Milk – Raspberries

INGREDIENTS

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.

1

Add sweetened condensed milk. Whip on high for an additional minute. Add raspberries and whip on low for 30-50 seconds.

2

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

3

Cover, and chill for 8 hours, or overnight.

4

Swipe up for full recipe!