No-Churn Raspberry Swirl Ice Cream

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A simple no-churn vanilla ice cream accented with vibrant swirls of fresh raspberry sauce, perfect for summer treats. This American-inspired recipe, ready in about 15 minutes, layers sweetened condensed milk, heavy cream, vanilla extract into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 270 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 8 American cuisine 270 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 1 cup fresh raspberries, 2 tbsp granulated sugar, and 1 tsp lemon juice. Mash gently with a fork until slightly chunky but saucy; set aside.
  2. Step 2: In a large mixing bowl, whisk 14 oz sweetened condensed milk and 1 tsp vanilla extract until smooth.
  3. Step 3: In a separate chilled bowl, whip 2 cups heavy cream with an electric mixer on high speed until stiff peaks form, about 3-4 minutes.
  4. Step 4: Gently fold the whipped cream into the condensed milk mixture in three additions, mixing carefully to maintain airiness.
  5. Step 5: Pour half of the ice cream base into a 9x5-inch loaf pan. Spoon half of the raspberry sauce over the base and use a knife to swirl it gently.
  6. Step 6: Repeat layering with the remaining ice cream base and raspberry sauce, swirling again.
  7. Step 7: Cover the pan tightly with plastic wrap and freeze for at least 6 hours or overnight until firm.
  8. Step 8: Scoop and serve chilled.

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