No Churn Raspberry Marble Ice Cream

Cooking method:

  • Prep Time: 15 mins
  • Freeze Time 12 hours
  • Total time: 12h 15 mins
  • Skill Easy
  • Serves 12 people

No Churn Raspberry Marble Ice Cream

Utensils required


Tip: Allergy Advice

This dish contains the following allergens: Dairy

Recipe tags


Raspberry Sauce

  • 100g raspberries
  • 20g icing sugar
  • Juice from ½ lemon

Ice Cream:

  • 1 x 397g can sweetened condensed milk
  • 1 teaspoon vanilla paste
  • Zest of 1 lemon
  • Pinch of salt
  • 400g whipping cream
  • 75g icing sugar

Cooking mode

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  • Step 1

    Add all ingredients for the raspberry sauce to a cup and blend using the immersion blender attachment. Set aside.

  • Step 2

    In a large bowl, add sweetened condensed milk, vanilla paste, zest of lemon, and a pinch of salt. Mix well. Set aside.

  • Step 3

    In a separate large bowl, add whipping cream and icing sugar. Attach the hand mixer attachment to the power base then assemble the whisk. Press power to begin mixing on speed 1, then gradually increasing to speed 5 until stiff peaks have formed.

  • Step 4

    Gradually and carefully fold whipped cream into the condensed milk mixture. Pour ice cream base into a loaf tin. Pour raspberry sauce over the top and fold it gently into the ice cream base creating a marble effect.

  • Step 5

    Place ice cream base into the freezer and freeze for 12 hours.

  • Step 6

    Remove ice cream from the freezer 5 minutes before serving.