No-Churn Vanilla Bean Ice Cream with Raspberry Swirl

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Creamy no-churn vanilla bean ice cream elevated with vibrant raspberry sauce swirled throughout for a refreshing homemade treat. This american-inspired desserts ready in about 25 minutes layers heavy whipping cream, (14 oz) 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

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.

Equipment for this recipe

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Frequently asked questions

How long does No-Churn Vanilla Bean Ice Cream with Raspberry Swirl take to make?

Total time is about 25 minutes (20 min prep + 5 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover No-Churn Vanilla Bean Ice Cream with Raspberry Swirl?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in No-Churn Vanilla Bean Ice Cream with Raspberry Swirl?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale No-Churn Vanilla Bean Ice Cream with Raspberry Swirl for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with No-Churn Vanilla Bean Ice Cream with Raspberry Swirl?

American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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