When the weather is hot, the last thing that most of us want to do is turn on the oven and heat up the kitchen even more. So I turn to ice cream in the summer months to get me through the hot weather on days when I already feel like I’m melting. This Raspberry Vanilla Bean No Churn Ice Cream is an easy and delicious option for homemade ice cream that doesn’t even require the use of an ice cream maker. I also like the fact that it is packed with fresh raspberries, and I always enjoy making the most out of ripe berries when they are in season.
The ice cream base has just four ingredients and starts out with a generous handful of fresh raspberries. The berries are crushed using a fork, then combined with vanilla bean and sweetened condensed milk. I use a fork to crush the berries because it breaks them down into smaller pieces without turning them into pulp, and the bits of berry give the ice cream a great texture. You should crush them in the bowl you are using to combine the ingredients so that all the berry juice ends up in the ice cream base, as well. Once the three base ingredients are combined, heavy cream is beaten to stiff peaks and folded in. The air trapped in the whipped cream is what aerates the ice cream without having to use an ice cream maker to process it. After everything is mixed together, you just have to pop it into the freezer and wait.
The finished ice cream has a bright berry flavor with creamy vanilla undertones. You’ll see specks of vanilla bean and of fresh raspberry in each scoop. It is a very pale pink, but you could add a few drops of pink food coloring to give the ice cream a stronger raspberry color, if you don’t want to stick with the natural look. Also, if you don’t have a regular vanilla bean to use in this recipe, you can go ahead and use vanilla bean paste. The paste has a flavor similar to that of vanilla extract, but also packs in all the little vanilla bean seeds that make the finished ice cream look so tempting. This will feed 4-6 people depending on scoop size.
Raspberry Vanilla Bean No Churn Ice Cream
1 cup fresh raspberries (6 oz)
1 14-oz can sweetened condensed milk
1 vanilla bean (or 1 tbsp vanilla bean paste)
1 cup heavy whipping cream, cold
In a large bowl, crush the raspberries with a fork, releasing their juices and breaking the berries up into small pieces. Add in sweetened condensed milk and stir to combine. Split the vanilla bean in half and scrape out the seeds, then add them to the raspberry mixture. Alternatively, simply stir in vanilla bean paste.
In a medium bowl, beat heavy cream to stiff peaks. Fold in to raspberry mixture until no streaks of whipped cream remain visible. Transfer to freezer-safe container and freeze until firm, at least 3 hours.