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

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Homemade No Churn Raspberry Crumble Ice Cream Recipe

This No Churn Raspberry Crumble Ice Cream recipe is made with raspberries, honey & graham crackers - a perfect scoop of Summer ice cream!

Course Dessert

Cuisine American

Keyword ice cream, raspberry frosting

Prep Time 10 minutes minutes

Resting time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 6 -8

Author Jess

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.

The post Homemade No Churn Raspberry Crumble Ice Cream Recipe appeared first on Cooking in my Genes.

Inspired by one of my favourite places to enjoy brunch in Calgary, Alforno Bakery & Café, I’ve created an easy, summery brunch dish using Alforno’s freshly-baked Sourdough Bread. For me, their sourdough bread is perfectly balanced, with a crusty outer crust and soft inside, the taste of the bread is the distinctive sour flavour I love in sourdough.

The sourdough pairs perfectly with the light ricotta and honey mixture, sweetness from the sugar-cinnamon butter and sweet and tart berries in this recipe.

Alforno Bakery & Café has a wonderful dining atmosphere, so when you’re enjoying a meal with a group of friends, it really feels like you’re at someone’s home. The restaurant space is bright and airy which inspired me to create this dish that can be enjoyed with family and friends over breakfast or brunch.

When I first started visiting Alforno, I thought it was a great place for a coffee or meal, I actually had no idea Alforno was a full service bakery! You can pickup up a variety of fresh baked breads and sweets from their bakery and you will not be disappointed with the selection.

I know I certainly will be going back to pickup their sourdough bread so I can make this dish on repeat the rest of the summer. This Summer Berries on Toasted Sourdough might just turn out to be your favourite bite of food this season!

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Summer Berries on Toasted Sourdough

Fresh berries, ricotta and locally baked bread come together for the perfect summer breakfast dish that is easy to make for your family and friends.

Course Breakfast, brunch

Cuisine American

Keyword berries, breakfast, brunch, toast

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Author Jess

Ingredients

• 1 1/2 cups ricotta
• 1 tbsp honey
• 1/4 cup butter, softened
• 1 tbsp sugar
• 1/2 tsp cinnamon
• 1 cup blueberries
• 1 cup sliced strawberries
• 1 cup raspberries
• 1 cup blackberries
• 4 slices sourdough bread *in Calgary try Alforno Bakery & Café's freshly baked sourdough loaves*
• fresh mint leaves for garnish

Instructions

• Pre-heat your oven to 325F and line a baking sheet with parchment paper.
• Mix together the ricotta and honey and set aside.
• In a small bowl, mix together softened butter, sugar and cinnamon and set aside.
• Then in another bowl, mix together your blueberries, sliced strawberries, raspberries and blackberries.
• Slice 4 pieces of sourdough bread (3/4 – 1 inch thickness). Spread the butter mixture onto each slice of bread, evenly distributing between the slices and place on your parchment-lined baking sheet.
• Toast the bread slices in the oven for 10 minutes and then remove to a cooling rack.  
• While the bread is still warm, serve on a plate topping the bread with the ricotta mixture (dividing evenly between slices), load up with berries and add a mint leaf or two for garnish!

Notes

Depending on the size of your sourdough bread slices, you may end up with a bit extra of the butter-sugar-cinnamon mixture. If so, you can always save to use on toast again! 

I like to eat this dish with a fork and knife so that you get all of the flavours in every bite.

Alforno’s sourdough bread balances perfectly with the butter, ricotta and fresh berries, giving you the perfect bite of summertime! And you could easily make this in cooler seasons as well, using seasonal fruits and the most wonderfully baked fresh bread.

For those of you in Calgary, or maybe just visiting, stop by Alforno to pick-up a loaf of sourdough bread that you can take home to try this recipe with.

Until the next cooking adventure,
Jess

Disclaimer: Thank you to Alforno Bakery & Café for sponsoring this post.  Thank you for supporting the brands that I support. All opinions are my own.

The post Summer Berries on Toasted Sourdough appeared first on Cooking in my Genes.