This no churn raspberry crumble ice cream is swirled with raspberries, sprinkled with crumble, and only 15 minutes of hands on work!
August is the heart of ice cream season. There really is nothing better than homemade ice cream on a hot summer day.
When I developed this recipe, I wanted to do something simple and something that did not require the use of an ice cream maker. I didn’t want to deal with the churning time and was in the mood for some easy, delicious, fruity ice cream.
Ice cream is always been one of my comfort foods and goes with just about everything. This ice cream is great by itself and in ice cream sandwiches. It can be on top of a warm brownie or in a waffle cone. I freakin’ love ice cream and it’s one of the best desserts out there. Ninety-five degrees in August? Ice cream. Thirty Below in January? Ice cream is still a pretty great option.Want to make some churned ice cream instead? Try some of my Mocha Chip Ice Cream or my Roasted Strawberry Ice Cream.
The Difference Between Churned and No Churn Ice Cream
Churned ice cream and no churn ice cream are both amazing so what makes them different? Churned ice cream starts with a liquid base. No churn ice cream starts with a much thicker base made of whipped cream. While both need to be frozen for at least a few hours before you eat them, no churn ice cream freezes much more quickly.
No churn ice cream is a lot less work and a similar product. Whip some cream to soft peaks. Fold in some sweetened condensed milk and vanilla. Add your favorite add-in’s and freeze until frozen. That’s really it!
When you make this no churn raspberry crumble ice cream don’t forget to tag me on Instagram @rosegoldandvanilla! Also don’t forget to save this recipe on Pinterest so that you can find it again later!
No Churn Raspberry Crumble Ice Cream
- ¼ cup All Purpose Flour
- ½ cup Rolled Oats
- 2 tbsp Coconut Oil
- 2 tbsp Brown sugar
- 2 cups Heavy Whipping Cream
- 1 14oz Can Sweetened Condensed Milk
- 1 tbsp Pure Vanilla Extract
- 1 cup Smashed Raspberries (fresh or frozen)
- 2 tbsp Sugar
- Preheat the oven to 350˚ degrees Fahrenheit. Grease a sheet pan with cooking spray.
- Combine the flour, coconut oil, oats, and brown sugar in a bowl. Mix until crumbly. Bake for 5-8 minutes or until a light golden brown. Set aside to cool while you mix up the rest of the ice cream.
- Whip the cream to soft peaks. Gently fold the sweetened condensed milk and vanilla into the whipped cream. Set aside in the refrigerator.
- Combine the smashed raspberries and the sugar in a small bowl. Stir until completely combined and the sugar is dissolved. (1-2 minutes.)
- Pour half of the whipped cream mixture into a loaf pan. Pour half of the raspberry mixture and half of the crumble on top. Swirl with a toothpick or with a knife. Repeat with the remaining ingredients.
- Freeze the ice cream for at least 4 hours or overnight. The ice cream will keep for a week or so.