Looking for a refreshing summer treat that’s as easy as it is delicious?

This homemade raspberry ice cream is the answer!

Made with just a handful of ingredients, it’s the perfect no-churn delight for hot days.

What you’ll need:

Fresh or frozen raspberries

Heavy cream

Sweetened condensed milk

Freeze in a container for at least 6 hours, and voilà — a dreamy, fruity ice cream that’s creamy, tangy, and bursting with raspberry flavor.

No fancy gadgets, no fuss — just pure homemade goodness

Crockery & ingredients I love using—find them all here: My Mediterranean Greek Pantry

2 cup heavy whipped cream.
1 can (14 oz ) Sweetened condensed milk
2 cups Fresh raspberries
1 tsp vanilla extract

Directions

Puree the raspberries in a blender
In a large bowl, whisk heavy cream, and vanilla until soft peaks form.
Fold in condensed milk and raspberry puree until blended.
Spread the mixture into an  ice cream container
Sprinkle raspberries on top ( optional ).
Cover and freeze for 6 hours or until firm.