November 29

Raspberry Ice Cream

As mentioned last week, this is my husband’s favourite flavour of ice cream.

These recipes are simple, and you could create thousands of your own flavours, but each week I’m sharing with you flavours we have created. So, I’m simply sharing with you the quantities mixed into the basic no churn gluten free ice cream to create the flavours.

We generally buy organic raspberries, but it will work with any frozen raspberries. I prefer frozen, as when it defrosts you get the liquid from the defrosted ice with a little juice from the raspberries. It also makes them mix easier into the ice cream.

My husband loves this flavour as the tartness from the raspberries cuts down on the sweetness from the condensed milk and you get little chunks of raspberries and of course the seeds. If you don’t like raspberry seeds, you might want to send a little more time in either putting the defrosted raspberries through a cold pressed juicer or using a strainer sift the seeds out of the raspberries….warning…this can take time and be messy.

Raspberry Ice Cream

Author: Tracey Francis of Essential Olie


  • 1 x 395ml tin of condensed milk (full fat or skim milk)
  • 1 x 300ml cream (we use A2 or Dairy Farmers full fat cream)
  • 1 cup frozen raspberries (defrosted so they are juicy)


  1. Whip cream either using a hand beater or mix master until it is stiff peaks.
  2. Add condensed milk and defrosted raspberries.
  3. Lightly mix til the condensed milk and defrosted raspberries have combined with the cream.
  4. Pour into a square or rectangular dish that you can put into the freezer.
  5. Put a lid on the dish (or cover with plastic and al-foil).
  6. Freeze overnight.
  7. Serve straight from the freezer.
Leave your thought here

Your email address will not be published.