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Raspberry and Lime No-Churn Ice Cream Recipe

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


  • 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)


  • 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.