Raspberry and Lime No-Churn Ice Cream Recipe

This Raspberry and Lime No-Churn Ice Cream recipe might just be the quickest ice cream you ever make! With only 4 ingredients, it’s simple and really easy. But most importantly, it tastes fruity, creamy and so delicious!

Raspberry and Lime No Churn Ice Cream Recipe

If you’ve ever tried sweetened condensed milk on its own you’ll know just how sweet it is. And while delicious, it can also be overwhelming in the sweet department. The tartness of the raspberries and lime help balance the sweetness to create a dessert just perfect for warm summer nights.

While I’ve used frozen raspberries for this recipe, you can certainly use fresh raspberries. You might consider putting fresh raspberries in a blender or food processor for a quick blitz because they won’t easily mash using just a fork as frozen raspberries do.

I used a homegrown lime from my backyard tree, but if you don’t grow limes (and I recommend you do because they’re amazing), it’s a great idea to select an unwaxed lime for zesting in this recipe. But if you can’t find an unwaxed lime, be sure to give it a good wash before use.

What is No-Churn Ice Cream

No-churn ice cream is made without the use of a machine to churn the mixture. Instead of the traditional custard and cream mixture, no-churn ice cream is usually made on a basis of cream and sweetened condensed milk. Preferred flavors a paired with the basic no-churn mixture to create delicious ice cream. Because no-churn ice cream doesn’t contain eggs, it does produce an icier result which is not as smooth as traditional ice cream.

Raspberry and Lime No Churn Ice Cream Recipe

Ingredients for Raspberry and Lime Ice Cream

1 lb frozen raspberries (450 g)

1/2 lime, zest and juice

1 can sweetened condensed milk (14 ounce, 397g)

2.5 cups cream for whipping – heavy cream (600 ml)

Ingredients for Making Raspberry and Lime No Churn Ice Cream Recipe
Ingredients for Making Raspberry and Lime No Churn Ice Cream Recipe

How to Make Raspberry and Lime No-Churn Ice Cream

  1. Partially defrost the frozen raspberries in a bowl and then use a fork to mash them up.
Raspberry and Lime No Churn Ice Cream Recipe

2. Add the zest of 1/2 lime and then the juice of the 1/2 lime to the bowl of raspberries.

Raspberry and Lime No Churn Ice Cream Recipe

3. Then add the can of sweetened condensed milk and combine.

Raspberry and Lime No Churn Ice Cream Recipe

4. In another bowl, pour the cream, and using beaters, whip the cream until soft peaks form.

Raspberry and Lime No Churn Ice Cream Recipe

5. Carefully pour the raspberry mixture into the whipped cream and gently fold together.

Raspberry and Lime No Churn Ice Cream Recipe

6. Then pour the entire mixture into your tin or container, lightly cover with cling film, and place into the freezer for 4-6 hours until frozen, or overnight.

Raspberry and Lime No Churn Ice Cream Recipe

Below, ice cream frozen overnight and ready to serve.

Raspberry and Lime No Churn Ice Cream Recipe

Tips:

I used parchment paper (baking paper) to line my loaf tin. If your tin or container is in perfect condition, this really isn’t necessary. And if you know you won’t be eating all your ice cream in one sitting, consider a container with a lid so you can easily pop it back in the freezer.

If you are freezing this overnight, bring out the container of raspberry lime ice cream an hour or two before serving to help soften the ice cream. My freezer is really effective so two hours before serving works well for me.

Raspberry and Lime No-Churn Ice Cream Recipe

Prep Time15 mins
+ Freezing Time4 hrs
Total Time4 hrs 15 mins
Course: Dessert
Servings: 10

Ingredients

  • 1 Lb  Frozen Raspberries (450g)
  • 1/2 Lime, zest and juice
  • 1 Can Sweetened Condensed Milk (14 ounce, 397g)
  • 2.5 Cups Cream for whipping – heavy cream (600ml)

Instructions

  • Partially defrost the frozen raspberries in a bowl and then use a fork to mash them up.
  • Add the zest of 1/2 lime and then the juice of the 1/2 lime to the bowl of raspberries.
  • Then add the can of sweetened condensed milk and combine.
  • In another bowl, pour the cream and using beaters, whip the cream until soft peaks form.
  • Carefully pour the raspberry mixture into the whipped cream and gently fold together.
  • Then pour the entire mixture into your tin or container, lightly cover with cling film and place into the freezer for 4-6 hours until frozen, or overnight.
Raspberry and Lime No Churn Ice Cream Recipe

Some of My Favorite Kitchen Items:

Blender for Smoothies

Food Processor

Stick Blender

Food Thermometer

Preserving Saucepan

Juicer

Further reading:

How To Grow Raspberries From Seed

Growing Key Limes

More delicious recipes:

Easy Gluten Free Key Lime Pie Recipe with Almond Crust

Easy Watermelon Salad Recipe with Feta, Mint, Balsamic

Raspberry and Lime No Churn Ice Cream Recipe