After the success of my first no churn ice cream (passionfruit and mango), I thought I'd have another go with a different fruit. I had been to a 'pick your own' farm last week and got a huge stash of strawberries and raspberries to make jam, and I had some left over raspberries.
So here is my raspberry no churn ice cream! It's very rich, so a scoop or two at a times is plenty.
Raspberry Ice Cream
Ingredients:
1 x 397g tin condensed milk
500ml (2 cups) double cream
300g raspberries (fresh or frozen)
Method:
1. Warm the raspberries up in a small saucepan to soften and release the juices. Then mix in a blender/food processor to make a puree.
2. Place the condensed milk and raspberry puree in a bowl and mix until well combined.
3. Whip the cream until soft peaks form. Gently fold it into the raspberry mixture until there are no streaks remaining.
4. Pour into a loaf pan and cover in cling film. Refrigerate for 4 hours.
5. To serve, let it stand in room temperate for a few minutes so it is soft enough to scoop.
It's as simple as that!
NOTE: You can use most fruits to make this ice cream. The last one I used 1 ripe mango (puree'd) and the flesh of 2 ripe passionfruit. It was amazing, will definitely make that one again!
