cake crumbs & beach sand »

I’m a bit slow when it comes to catching onto food trends. It’s not that I am unaware of current trends floating around, I’m just not really a trend kinda person.

Sometimes however, I have to jump onto a trend for convenience sake. In this case, I had a choice to either buy an ice cream machine or, make no-churn ice cream. No brainer really, I wanted homemade ice cream and I wasn’t about to rush out and buy a machine.

I used frozen raspberries as at the moment fresh ones are hideously expensive. Also I had some in my freezer that needed eating, but fresh would go well with this recipe too.

A little warning, this ice cream is rich and creamy to the point where you’re left with a layer of creamy goodness on the roof of your mouth. This, in my opinion, is how ice cream should be!

Ingredients:

(Recipe inspired by Nigella Lawson’s No-Churn Coffee Ice Cream recipe)

1 ½ cups raspberries

¼ cup sugar

1 tsp cornflour

200g cream cheese, softened (at room temp)

2/3 cup sweetened condensed milk (I go for skim, ‘cos clearly I am concerned about fat content…)

2 tsp vanilla extract

300ml thickened cream

Method:

Place raspberries and sugar into a small saucepan and cook over medium heat until raspberries release juices. Add cornflour and stir for 2 minutes until syrup has thickened. Remove from heat and place into freezer to chill.

Beat cream cheese in mixer until smooth and creamy. Add condensed milk in portions while mixing to keep mixture smooth. Stir in vanilla.

Pour in cream and whisk mixture until soft peaks form.

Pour 1/3 of the cream mixture into a *tin, pour half of the raspberry syrup over the top. Repeat with remaining cream and raspberry syrup, ending with a layer of cream. Make swirls through the ice cream with a skewer. Cover and freeze for at least 6 hours or overnight.

Remove from freezer 20 minutes prior to serving.

*I used a 500ml tin and had a small bit left over, which I poured into a jar.

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  • Bernadette - Oh my!!
    How delish!!
    XReplyCancel

  • pete - ohh my lordy….. YUM YUM YUM
    pity darren is on a diet, maybe I can share with you if you
    keep a secret xReplyCancel

  • Fatima Yvonne Hey - Sounds so deliciousReplyCancel

  • Carly Webber - I love love LOVE that you did this without a machine. I’ve wanted to make icecream but put it off because I felt the machine was a necessity. Totally inspired to try this now. Good grief look at those ingredients…. I think I preferred the ignorance of not knowing…. so much naughty in one delicious place… and raspberry flavour???? Peggy!!!!! it’s TRIPPLE SCOUP LOVE!!!!!
    And because I can’t go past awesome styling and photography too – knocked it out of the park with the vintage tin and scoop!!! Love your work Peggy, so multi-talented :)ReplyCancel

  • Your One and Only Loving mother! - Peggy, that looks so dangerous. You know how I like ice cream, I’ll be making this every week. Love you photos too. xxooReplyCancel

  • Peggy Saas - Bernadette it went down a treat! Very delicious. xReplyCancel

  • Peggy Saas - Pete I am absolutely up for sharing! I won’t tell Darren. ;) xReplyCancel

  • Peggy Saas - Fatima it turned out very delicious indeed. I was very happy with my first attempt at homemade ice cream.ReplyCancel

  • Peggy Saas - Thank you Carly, such a lovely compliment! I have a nice little collection of vintage kitchenalia kept purely for photos, love to be able to use them now and again.

    The ingredients are seriously naughty but OH SO DELICIOUS! It’s very creamy and as I mentioned, is just how I think ice cream should be. I can’t do diet/low sugar ice cream, it has to be rich and creamy. This definitely does it.

    Thanks again lovely.ReplyCancel

  • Peggy Saas - Thanks Mum. It is very rich, I doubt you could finish a tub (like you could of the store-bought stuff haha!). I am already thinking of different flavours I would like to try, so much fun! xoReplyCancel

  • Alexe @ Keys to the Cucina - This looks divine, I love cheesecake ice cream and this recipe makes it so approachable too!ReplyCancel

  • Peggy Saas - Alexe it is very approachable! Such an easy recipe for such a delicious outcome. Cheesecake ice cream is my new favourite!ReplyCancel

  • Sneh | Cook Republic - Loving this! Bookmarking to make in a few weeks … love no churning, no fuss! xReplyCancel

  • Irene @ a swoonful of sugar - Oh my goodness, this is perfection!!ReplyCancel

  • Peggy Saas - Sneh that’s wonderful, thank you! Let me know what you think if you do make it. My head is exploding now with all the flavour possibilities, you’re so right – no churn, no fuss!ReplyCancel

  • Peggy Saas - Thank you Irene. It tasted pretty close to perfect in my opinion! It was simply delicious. :)ReplyCancel

  • Chocolate and Caramelised Banana No Churn Ice Cream » cake crumbs & beach sand - [...]  had to be done. After the delight that was the Raspberry Cheesecake Ice Cream more flavours were bound to happen. Chocolate is my all-time favourite flavour but I especially love [...]ReplyCancel

  • Alison @ Orchard Gites - I have lots of late raspberries at the moment and I love making ice-cream so cant’t wait to try this! Your fab photos make it impossible to resistReplyCancel

  • Peggy Saas - Thank you Alison, those raspberry swirls were beautiful to photograph. I hope you get to try it out, if you do please let me know what you think.ReplyCancel

  • Sandy - I can’t believe I hadn’t discovered your blog earlier. All your photos are making me swoon so, so much. The last 2 photos are especially AMAZING!ReplyCancel

  • Sherry - Peggy, I made this today and the flavor was “Amazing” but the texture was a little grainy, plus when I added the cream I could not get it to whip to peaks.

    Any ideas what I might have done wrong?

    However, it went very well with my raspberry cheesecake.ReplyCancel

  • Peggy Saas - Thank you Sandy, so nice of you to leave such kind words.ReplyCancel

  • Peggy Saas - Hi Sherry, great that you gave this recipe a whirl! I can’t imagine why it would turn out grainy, mine was seriously creamy without any grain. In fact I’ve never found any of my no churn ice creams to appear grainy. Did you add vanilla bean paste rather than extract? That can leave a grainy texture.

    When adding cream to condensed milk you won’t get peaks as well as you would when you whip cream it on its own. It doesn’t really matter if you don’t get peaks, as long as the mixture is somewhat fluffy (so the cream isn’t the same texture as when you pour it out of the carton). Although if you do want more peaks, you can whip the cream on its own first then add it to the cream cheese/condensed milk mixture.

    I’m glad it tasted delicious! Thanks for letting me know you gave it a go.ReplyCancel

  • What I Love – Peggy Saas Edition | eatmeetswest - [...] it will ruin you and you’ll find yourself hunting down a 24 hour supermarket so you can make Raspberry Cheesecake Ice Cream at 11:30pm. I mean, not that I did that or [...]ReplyCancel

  • Anyone for dessert? - The Curated Journal - […] 1. Cake Crumbs Beach and Sand […]ReplyCancel

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