No-churn almond and raspberry swirl ice cream recipe

Ingredients for No-churn almond and raspberry swirl ice cream

• 600 g fresh raspberries

• 30 g caster sugar

• 5 ml kosher salt, divided

• 400 g can sweetened condensed milk

• 5 ml almond extract

• 480 ml double cream

How to make No-churn almond and raspberry swirl ice cream

1. Bring raspberries, sugar, and ¼ tsp salt to a simmer in a medium saucepan over medium heat. Cook, stirring often, until the raspberries begin to burst and lose their shape, about 4 minutes.  

2. Strain the mixture through a fine-mesh sieve into a large measuring jug, pressing on the solids to extract as much liquid as possible; discard the solids.  

3. Pour the strained raspberry sauce back into the saucepan and return to medium heat. Cook, stirring occasionally, until the sauce thickens enough to coat the back of a spoon, 10–15 minutes. You should have about 6 tbsp of sauce.  

4. Transfer the raspberry sauce back to the measuring jug and chill until cold, about 30 minutes.  

5. In a medium bowl, mix together the condensed milk, almond extract, and the remaining ¾ tsp salt until well combined.  

6. Using an electric mixer, beat the cream in a medium bowl, starting on low speed and gradually increasing to medium-high as it thickens, until billowy and stiff peaks form, about 4 minutes.  

7. Add a dollop of the whipped cream to the condensed milk mixture and gently mix in with a rubber spatula to lighten it.  

8. Add the remaining whipped cream to the bowl and fold it in gently. Run the spatula down the sides and along the bottom of the bowl, then lift up through the centre and over the top, rotating the bowl to integrate the mixtures without deflating the whipped cream, until very few streaks of the condensed milk mixture remain.  

9. Scrape about one-third of the ice cream base into a loaf pan that is at least 21.5 x 11.5 cm. Drizzle one-third of the raspberry syrup over the base.  

10. Repeat the layering two more times, ending with the raspberry syrup (no need to be precise).  

11. Using a small offset spatula or butter knife, make figure-eight motions through the ice cream base to swirl the raspberry syrup throughout.  

12. Cover the loaf pan with cling film or an airtight silicone lid and freeze until solid, for at least 8 hours.  

13. To serve, transfer the loaf pan to the refrigerator and let the ice cream soften for 10 minutes before scooping into bowls.  

Do Ahead: The ice cream can be made up to 1 week in advance. Keep it frozen.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.