This ice cream is very easy to make. It can be in the freezer within 10 minutes of starting. It’s super creamy and packed full of raspberries which offset the sweetness of the ice cream. As this is raspberry flavoured I couldn’t resist throwing some white chocolate in there as well, it’s just a flavour combo that is a match made in heaven!  

I have an ice cream maker but sometimes I just can not be bothered with the faff of it, plus when I’m not in the mood to go to the effort of making a proper custard with egg yolks as the ice cream base, or am just really short on time, this is the perfect fix.

I’ll be honest, this ice cream, whilst really good, is not as rounded as a proper ice cream made with aforesaid egg yolk base custard. What we are primarily eating here is just lots of sweetened cream and fruit which is more simplistic than a proper custard. However, when you factor in how quick and easy it is to make, plus the fact that it still is really yummy, I would count this a winner. In fact, this no churn method of making ice cream which uses condensed milk, is probably my most commonly made ice cream base.  The condensed milk sweetens the ice cream but also makes the ice cream have a smooth texture and prevents ice crystals forming.

Makes: 1 litre

Time: About 10 mins prep then freeze overnight.

Ingredients

• 200ml condensed milk

• 400ml double cream or whipping cream

• 2tsp vanilla extract

• 350g raspberries

• 50g white chocolate chips, plus a few extra to sprinkle on top

Method

1. Put all the condensed milk, cream and vanilla extract in large mixing bowl and whisk until the mixture forms stiff peaks.

2. Mash the raspberries in a bowl until well squished but still with some chunks.

3. Gently stir into the cream mix along with the white chocolate chips. The more you stir the more the raspberries will mix into the cream and turn the mix pink.  Careful not to mix so much that you whip all the air out of the cream.

4. Spoon the mixture in the an ice cream container and sprinkle a few extra chocolate chips on top.

5. Freeze, ideally overnight or at a minimum for 5 hours for it to even start to firm up at all.

6. This ice cream will freeze really hard and so needs to be taken out of the freezer for about an hour and left to soften. Patience is a virtue!