Homemade No Churn Raspberry Crumble Ice Cream Recipe
Servings: 6 -8
This No Churn Raspberry Crumble Ice Cream recipe is made with raspberries, honey & graham crackers - a perfect scoop of Summer ice cream!
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Ingredients
- 2 tbsp liquid honey
- 1 cup fresh raspberries
- 2 cups heavy whipping cream
- 14 oz (1 3/4 cups) sweetened condensed milk
- 1 tbsp vanilla extract
- 6 graham crackers, crushed into small pieces
Instructions
- Line a loaf pan with parchment paper.
- In a small bowl crush the fresh raspberries with the liquid honey. Set aside.
- In a medium mixing bowl, stir together the vanilla extract and sweetened condensed milk until combined.
- In a large mixing bowl, use a hand mixer with whisk attachment to whip the heavy cream to medium stiff peaks. Alternatively, whip the cream with a whisk attachment in a stand mixer to medium stiff peaks.
- Pour the sweetened condensed milk mixture into the whipped cream mixture and gently fold everything together to combine (it should be fairly smooth). Be careful not to overmix.
- Pour half of the whipped cream mixture into the prepared loaf pan and spoon over half of the crushed raspberries and 3 graham crackers crumbled. Use a knife to swirl it into the ice cream mixture. Pour in the remaining whipped cream mixture and top with the rest of the crushed raspberries and 3 more graham crackers crumbled and use a knife to swirl it into the mixture again.
- Cover tightly with plastic wrap and freezer for at least 8 hours or overnight before serving. If the ice cream is too difficult to scoop, let it warm up for about 5 minutes on the counter.
- Store in the freezer, covered well with plastic wrap, for up to one month.
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