No Churn Raspberry Ice Cream With Sweetened Condensed Milk
Made with heavy cream, sweetened condensed milk and raspberries, this no churn raspberry ice cream doesn't require any special equipment and is super easy to make.
In a mixer, whip heavy cream on high until stiff peaks form, about 3 minutes.
Pour in sweetened condensed milk and whip on high for an additional minute.
Add raspberries and whip on low for 30 to 50 seconds.
Pour the mixture into a chilled loaf pan.
Cover the top with plastic wrap and push it down so that it is directly touching the ice cream. Then put the loaf pan in a large ziploc bag or wrap it in a grocery bag.
Freeze for at least 5 hours, or until frozen all the way through.
Notes
Putting the loaf pan in the freezer a few hours ahead of time will help speed up the freezing process.
Make sure fresh strawberries are dry before putting them in the ice cream mixture, since any extra water may cause ice crystals to form in your ice cream.
For the same reason, frozen raspberries don't work as well as fresh ones do in this recipe.
Covering the top of the ice cream with plastic wrap will help to prevent crystals from forming.
No churn ice cream can be stored in the freezer for up to a month.