No-Churn Vanilla Bean Ice Cream with Raspberry Swirl

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.

Creamy no-churn vanilla bean ice cream elevated with vibrant raspberry sauce swirled throughout for a refreshing homemade treat. This American-inspired recipe, ready in about 25 minutes, layers heavy whipping cream, sweetened condensed milk, vanilla bean paste 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 280 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: 20 min Cook: 5 min Serves 8 American cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a chilled large bowl, whip 2 cups heavy whipping cream with an electric mixer on high speed until stiff peaks form, about 4-5 minutes.
  2. Step 2: In a separate bowl, mix 1 can (14 oz) sweetened condensed milk with 1 tsp vanilla bean paste until smooth.
  3. Step 3: Gently fold the whipped cream into the condensed milk mixture until fully incorporated and fluffy.
  4. Step 4: In a small saucepan, combine 1 cup fresh raspberries, 2 tbsp granulated sugar, and 1 tsp lemon juice. Cook over medium heat for 5 minutes, stirring occasionally, until raspberries break down and sauce thickens.
  5. Step 5: Remove the raspberry sauce from heat and strain through a fine mesh sieve to remove seeds, then let cool completely.
  6. Step 6: Pour half of the ice cream mixture into a 9x5-inch loaf pan, then drizzle half of the cooled raspberry sauce over it. Repeat with the remaining ice cream and raspberry sauce, then use a knife to gently swirl the sauce through the ice cream.
  7. Step 7: Cover the pan tightly with plastic wrap and freeze for at least 6 hours or overnight until firm before scooping and serving.

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