If you want to make homemade ice cream, but don’t have or want an ice cream machine, then this recipe is for you. No churn ice cream is super simple to make, can be made with any flavors and mix-ins, and requires very few basic ingredients. Today, I’m sharing my recipe for my raspberry cookies and cream no churn ice cream flavored with raspberry purée and crushed chocolate sandwich cookies. It’s creamy, dreamy and absolutely delicious.
No Churn Ice Cream vs Churned Ice Cream
There are a few differences between no churn and churned ice cream. While both are creamy and smooth, churned ice cream is more silky and rich typically due to the addition of eggs, and a cooked custard base. Churned ice cream contains less ice crystals because they are broken up when churning. No churn ice creams get their creamy and lighter texture from whipped cream, whereas churned ice cream is aerated as it is churned. Due to the sweetened condensed milk being cooked down already before being canned, and whipping cream being mostly fat with lower water content, there’s not many ice crystals that form in no churn ice creams so that is how they’re able to remain creamy and smooth.
No churn ice creams require very few ingredients, with the base recipe being sweetened condensed milk and heavy cream, and since requiring so few ingredients, is actually cheaper to make than purchasing a gallon at the store.
For a concentrated fruit flavor, I like to cook down my fruit purées to reduce the water content. Raspberries, a little bit of sugar and a squeeze of lemon juice are cooked until thickened and the raspberries have broken down. Then the mixture is strained to remove the seeds and pulp. You should have about 1 cup of raspberry purée. Chill the purée until it’s cool or cold, then it is ready to use.
No Churn Ice Cream Base
Note that there is cream cheese in this recipe. I have added it to give a bit more tang to the recipe, and to break up the sweetness a little bit. It’s also really good with the raspberries, and helps accentuate the flavor.
Whip the cold cream to stiff peaks. Check this by removing the whisk attachment from the mixer, place the whisk into the bowl and slowly pull straight up. The peaks should be able to stand straight up. Be careful not to over beat to the point where it’s starting to look curdled or separated. If you do, add a teaspoon of cream to the over beaten cream and mix on low until it is smooth again. You may have to add an additional teaspoon or two to bring the cream back to proper texture.
In a separate large bowl, whisk together the cream cheese, sweetened condensed milk, salt and vanilla until smooth. Whisk in the chilled raspberry purée. I opted to leave some unmixed raspberry purée running throughout the mixture. Fold in the whipped cream, taking care to not deflate the whipped cream. It will deflate a little bit, but folding in the cream rather than stirring it will aid in keeping it from deflating too much.
Fold in the crushed sandwich cookies, or you can layer them, alternating with the ice cream mixture, when pouring into the pans. This recipe makes quite a lot of ice cream, so using two loaf pans or a 9×13 pan would work best here. Just be sure that whatever pan you use can fit into your freezer. I like to use metal pans when possible. In the photos, I used a large ceramic dish, but avoid glass and porcelain as they can crack with extreme temps.
If you make my raspberry cookies and cream no churn ice cream, let me know! Drop a comment or tag me on Instagram.
For more ice cream recipes, check out these posts:
Raspberry Cookies and Cream No Churn Ice Cream
- 3 ½ cups (420g) raspberries
- ¼ cup (48g) granulated sugar
- 1 teaspoon lemon juice
- 2 cups (454g) heavy whipping cream, cold
- ¼ cup (57g) cream cheese, room temperature
- 1 can (14oz/397g) sweetened condensed milk
- ½ teaspoon pure vanilla extract
- ¼ teaspoon fine sea salt
- 15 chocolate sandwich cookies, crushed
- Place the raspberries, sugar and lemon juice into a saucepan over medium heat and bring to a low boil.
- Simmer for about 5 -10 minutes, mashing the berries with the back of a spoon, and stirring occasionally, until the mixture has thickened to about 1 cup.
- Push the mixture through a sieve into a bowl, discarding the seeds and pulp. Cool completely in the refrigerator.
- Place the chilled whipping cream into the bowl of a stand mixer fitted with a whisk attachment.
- Whip the cream on medium speed until stiff peaks form.
- In a large bowl, whisk together the softened cream cheese and sweetened condensed milk until smooth.
- Whisk in the raspberry purée, vanilla and salt until well combined.
- Scoop half the whipped cream into the milk mixture. Carefully fold the whipped cream into the milk mixture, taking care not to deflate the cream.
- Fold in the remaining whipped cream to the milk mixture, folding until well mixed.
- Fold in the crushed cookies.
- Pour the ice cream into two loaf pans. Cover tightly with plastic wrap and freeze until solid, for about 6 hours or overnight.
- When ready to serve, let it sit for 5 minutes at room temperature to soften a bit before scooping.