This No Churn Raspberry Crumble Ice Cream makes the perfect treat on a hot summer day!
Raspberries, honey and crumbled graham crackers are swirled throughout a luscious vanilla base for the perfect scoop of Summer ice cream.
If you’ve never made homemade ice cream before, let this raspberry ice cream recipe be the one you try first!
No churn ice cream is a fun and delicious summer treat; it’s one of my favorite things to make in the summer season! Sometimes it’s fun to make your own flavours of ice cream versus buying store-bought ice cream. This way, you control the flavour and the ingredients.
The base of the ice cream is vanilla by mixing together whipped cream, sweetened condensed milk and vanilla extract to create the smoothest ice cream base. Then, by mixing together crushed fresh raspberries and honey, you get a raspberry puree with a jammy-like texture that will create a lovely raspberry swirl through the delicious ice cream.
Why you’ll love this raspberry crumble ice cream
- You don’t need an ice cream machine to make this!
- It only takes about 10 minutes to prep.
- There is no cooking needed! You just need to whip the whipping cream.
- The ice cream recipe needs just 6 ingredients total!
What does no churn mean?
No churn means you don’t need a fancy ice cream maker or machine to make this recipe. You create a vanilla ice cream base using heavy whipping cream, sweetened condensed milk and vanilla extract. These three ingredients mixed together create a creamy texture for the base of this fresh raspberry ice cream.
Ingredients needed to make this no churn ice cream
Raspberries: to create the raspberry flavour, crush fresh raspberries with a bit of honey to create a raspberry purée to mix into the ice cream base; make sure to use fresh berries, fresh berries hold too much water and won’t work
Honey: honey adds a bit of sweetness when added to the crushed raspberries
Heavy whipping cream: make sure to use heavy whipping cream to whip into stiff peaks as part of the base of the recipe; whole milk or other milk products will not work
Sweetened condensed milk: this is the foundation of a no churn ice cream so there are no substitutes for this ingredients
Vanilla extract: adds the vanilla flavour to the vanilla ice cream base; alternatively you can use vanilla bean paste
Graham crackers: I love adding graham crackers to this ice cream for a crunchy texture; it also gives off those raspberry crumble vibes!
How to make this homemade raspberry ice cream recipe
Step 1: Line an 8x5inch loaf pan with parchment paper.
Step 2: In a small mixing bowl crush the fresh raspberries with the liquid honey. Set aside.
Step 3: In a medium bowl, stir together the vanilla extract and sweetened condensed milk until combined.
Step 4: In a large bowl, use a hand mixer with whisk attachment or use an electric mixer with whisk attachment to whip the heavy cream to medium stiff peaks. Alternatively, whip the cream with a whisk attachment in a stand mixer to medium stiff peaks.
Step 5: Pour the sweetened condensed milk mixture into the whipped cream mixture and gently fold everything together to combine (it should be fairly smooth). Be careful not to overmix.
Step 6: Pour half of the whipped cream mixture into the prepared loaf pan and spoon over half of the crushed raspberries and 3 graham crackers crumbled. Use a knife to swirl it into the ice cream mixture. Pour in the remaining whipped cream mixture and top with the rest of the crushed raspberries and 3 more graham crackers crumbled and use a knife to swirl it into the mixture again.
Step 7: Cover the loaf pan tightly with plastic wrap and freeze for at least 8 hours before serving. If the ice cream is too difficult to scoop, let it warm up for about 5 minutes on the counter.
Expert tips for making this raspberry ice cream recipe
- Make sure you use cold / chilled whipped cream as warm cream won’t whip properly.
- Easily make this raspberry ice cream recipe gluten free by using gluten free graham crackers.
- Make sure you get the exact ingredients needed for the base of this raspberry crumble ice cream – your ice cream won’t turn out right if you use lower fat or lower sugar alternatives.
- If you don’t want to use honey with the crushed raspberries, maple syrup could also work. Just note there will be a slight flavour difference.
Common questions
Can I use something other than a loaf pan to store the ice cream?
A 9inch round pan covered with plastic wrap should work or you could use a freezer-safe container with a lid too.
Can I whip the cream in a blender?
Unfortunately whipping the cream in a blender will not product the medium-stiff peaks you need to create the base of the ice cream. So, I don’t recommend using a blender.
What if I don’t like the seeds in the raspberries?
To make the smoother raspberry purée for the ice cream first crush the raspberries with the honey. Then, put the raspberry purée mixture through a fine mesh sieve or fine mesh strainer to get a smoother raspberry ‘sauce’ for the ice cream. You will still get some of the sweet raspberry flavor in the ice cream if you do make the purée this way.
Storage
Store in the freezer, well covered or in an airtight container for up to 1 month (after that period of time it may be subject to freezer burn).
More delicious summer treats to make from the blog
Easy Waffle Ice Cream Sandwiches
Grilled Peaches with Oat Crumble & Vanilla Ice Cream
Chocolate Chip Cookie Ice Cream Sandwiches
Homemade No Churn Raspberry Crumble Ice Cream Recipe
Ingredients
- 2 tbsp liquid honey
- 1 cup fresh raspberries
- 2 cups heavy whipping cream
- 14 oz (1 3/4 cups) sweetened condensed milk
- 1 tbsp vanilla extract
- 6 graham crackers, crushed into small pieces
Instructions
- Line a loaf pan with parchment paper.
- In a small bowl crush the fresh raspberries with the liquid honey. Set aside.
- In a medium mixing bowl, stir together the vanilla extract and sweetened condensed milk until combined.
- In a large mixing bowl, use a hand mixer with whisk attachment to whip the heavy cream to medium stiff peaks. Alternatively, whip the cream with a whisk attachment in a stand mixer to medium stiff peaks.
- Pour the sweetened condensed milk mixture into the whipped cream mixture and gently fold everything together to combine (it should be fairly smooth). Be careful not to overmix.
- Pour half of the whipped cream mixture into the prepared loaf pan and spoon over half of the crushed raspberries and 3 graham crackers crumbled. Use a knife to swirl it into the ice cream mixture. Pour in the remaining whipped cream mixture and top with the rest of the crushed raspberries and 3 more graham crackers crumbled and use a knife to swirl it into the mixture again.
- Cover tightly with plastic wrap and freezer for at least 8 hours or overnight before serving. If the ice cream is too difficult to scoop, let it warm up for about 5 minutes on the counter.
- Store in the freezer, covered well with plastic wrap, for up to one month.
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