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easy no churn raspberry ice-cream


The easiest raspberry ice-cream, perfect recipe if you don't have an ice-cream machine. I used evaporated milk again, just like in my Green Tea Ice-Cream recipe. You can push the raspberry puree through a sieve if you prefer a smoother consistency, but I think it tastes great with all the seeds!

ingredients

410 g evaporated milk

350 g fresh raspberries

100 g icing sugar

instructions

1. Pout the evaporated milk into a large bowl and place in the freezer for 30 minutes.

2. Blend the raspberries and sugar to a puree consistency.

3. Once the evaporated milk is ready, whip it with an electric mixer until it reaches a whipped cream like consistency.

4. Gently fold in the raspberry puree.

5. Transfer to a container and freeze overnight or for at least 3-4 hours.

enjoy!

categories:

baking essentials

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