Indulge in a refreshing and fruity dessert with this no churn blue raspberry ice cream recipe! With just a few simple ingredients and no need for an ice cream maker, you can easily make this creamy and delicious treat at home. Click to learn how!

Are you craving a refreshing and delicious summer treat that is easy to make? Look no further than this no churn blue raspberry ice cream recipe! 

The best part is that with just a few simple ingredients and no need for an ice cream maker, you can whip up a creamy and fruity dessert in no time at all. 

Whether you’re enjoying a hot summer day or simply in the mood for a tasty treat, this blue raspberry ice cream is perfect for any occasion. 

Keep reading for the step-by-step instructions and get ready to indulge in a sweet and satisfying treat that everyone will love. 

How to Make Blue Raspberry Ice Cream

Ingredients: 

• 1 14-oz. can sweetened condensed milk
• 2 cups cold heavy cream
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon raspberry extract
• 10oz Raspberry Preserves or 2 cups fresh raspberries
• 1-2 drops blue gel food coloring

Instructions:

Puree the raspberries in a food processor until smooth. Strain the puree through a fine-mesh sieve to remove the seeds.

In a large bowl, whisk together the sweetened condensed milk, heavy cream, and vanilla extract until thick and creamy.

Gently fold in the raspberry puree or jam until fully incorporated.

Add a few drops of blue food coloring until you reach the desired shade of blue.

Pour the ice cream mixture into a loaf pan or freezer-safe container and cover with plastic wrap.

Freeze for at least 5-6 hours, or until firm.

See Also: Blue Raspberry Cookies | No Churn Ice Cream Recipes

Tips for Making Perfect No Churn Ice Cream Recipe

While no churn ice cream is an easy and convenient way to make homemade ice cream, there are a few tips and tricks you can use to make sure your ice cream turns out perfectly. 

• Even though this recipe only requires a few ingredients, using high quality ingredients will make a big difference in the final product. Use fresh, ripe raspberries and good quality sweetened condensed milk and heavy cream.
• If you don’t have a fine-mesh sieve, you can skip this step, but your ice cream may have some raspberry seeds in it.
• Make sure that the heavy cream is very cold before whipping, and that the sweetened condensed milk is chilled as well. This will help the ice cream set up properly.
• Whipping the heavy cream until it forms stiff peaks will ensure that the ice cream is light and airy.
• For a more vibrant blue color, add a bit more food coloring than you think you need, as the color will lighten slightly as it freezes.
• After mixing the ingredients, freeze the ice cream in a loaf pan or other freezer-safe container. Cover the top with plastic wrap or a lid to prevent ice crystals from forming on the surface.
• When you take the ice cream out of the freezer to serve, let it sit at room temperature for a few minutes to soften up before scooping.
• Store any leftovers in an airtight container in the freezer for up to a week.

Continue to Content

Blue Raspberry Ice Cream recipe

Yield: 8

Prep Time: 10 minutes

Cook Time: 6 hours

Total Time: 6 hours 10 minutes

Indulge in a refreshing and fruity dessert with this no churn blue raspberry ice cream recipe! With just a few simple ingredients and no need for an ice cream maker, you can easily make this creamy and delicious treat at home. Click to learn how!

Print

Ingredients

• 1 14-oz. can sweetened condensed milk
• 2 cups cold heavy cream
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon raspberry extract
• 10oz Raspberry Preserves or 2 cups fresh raspberries
• 1-2 drops blue gel food coloring

Instructions

Puree the raspberries in a food processor until smooth. Strain the puree through a fine-mesh sieve to remove the seeds.

In a large bowl, whisk together the sweetened condensed milk, heavy cream, and vanilla extract until thick and creamy.

Gently fold in the raspberry puree or jam until fully incorporated.

Add a few drops of blue food coloring until you reach the desired shade of blue.

Pour the ice cream mixture into a loaf pan or freezer-safe container and cover with plastic wrap.

Freeze for at least 5-6 hours, or until firm.

Notes

While no churn ice cream is an easy and convenient way to make homemade ice cream, there are a few tips and tricks you can use to make sure your ice cream turns out perfectly. 

• Even though this recipe only requires a few ingredients, using high quality ingredients will make a big difference in the final product. Use fresh, ripe raspberries and good quality sweetened condensed milk and heavy cream.
• If you don't have a fine-mesh sieve, you can skip this step, but your ice cream may have some raspberry seeds in it.
• Make sure that the heavy cream is very cold before whipping, and that the sweetened condensed milk is chilled as well. This will help the ice cream set up properly.
• Whipping the heavy cream until it forms stiff peaks will ensure that the ice cream is light and airy.
• For a more vibrant blue color, add a bit more food coloring than you think you need, as the color will lighten slightly as it freezes.
• After mixing the ingredients, freeze the ice cream in a loaf pan or other freezer-safe container. Cover the top with plastic wrap or a lid to prevent ice crystals from forming on the surface.
• When you take the ice cream out of the freezer to serve, let it sit at room temperature for a few minutes to soften up before scooping.
• Store any leftovers in an airtight container in the freezer for up to a week.

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Supplies Needed to Make Blue Raspberry Ice Cream

Ice Cream Scoop

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Ice Cream Containers

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Hand Mixer

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Mixing Bowls Set

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Loaf Pans

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Red White & Blue Food Coloring

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