Raspberry Ripple { No Churn } Ice-Cream

Growing up (what am I saying I’m only 22 I am still growing up) Raspberry Ripple was my favourite ice cream flavour. Kawartha Dairy Raspberry Ripple to be exact. It reminds me of my mum, of hot summer days, and of going up to my nana and papa’s house in Peterborough. Unfortunately they have discontinued this flavour, and replaced it with ‘Black Raspberry Thunder’ – it’s good, but it’s just not the same. Raspberry Ripple, simply put, is vanilla ice cream with raspberry jam marbling. The tartness of the raspberry balances the subtle vanilla flavour well and it truly is the perfect flavour (in my opinion).
Also, look how beautiful it is.
Photo by Grace Holyoke (2019)
Thinking of making your own ice cream can be daunting and overwhelming. It’s definitely not something that you can just whip up quickly- if you have a standard ice cream maker, you need to prep the machine at least the day before, in order to even start your recipe.
No-churn ice cream does not require a standard ice cream machine. You can whip up the ice cream base in a typical stand mixer or hand mixer and that’s the only equipment you need! It takes less than half an hour to whip up all of the components of this ice cream, and only a few hours to set up so if there were such thing as a “quick and easy” ice cream- this is it!
Photo by Grace Holyoke (2019)
There is a bit of cream cheese in the ice cream base, it adds a really nice tangy flavour to the ice cream and adds a beautiful creaminess. There is no sugar in the recipe, the sweetness comes from the condensed milk. I am really pleased with how balanced this recipe is.
Photo by Grace Holyoke (2019)
If raspberries aren’t your thing- you can just make the ice cream base recipe and marble in your own flavour. Here is a list of some things you can fold into your base that would make a delicious treat:
  • Caramel or Chocolate Sauce
  • Chocolate/Candy Bar
  • Chocolate Chips
  • Sprinkles
  • Cookie Dough
  • Brownie Bits
  • Fruit
  • Nuts and Granola

Let me know if you try any of these flavours! Send me a photo, I love hearing from all of you, it really makes my day.

Photo by Grace Holyoke (2019)
There really is no fancy equipment needed to make this recipe, you can use a loaf pan like I did, or- you can split the ice cream base into 2 different tubs and make 2 different flavours! It really is easy, and so delicious.
It’s amazing how just a simple ice-cream flavour can bring back so many happy memories and moments. I find that is the case for a lot of baked goods- everyone seems to have a happy memory around a baked treat. Whether it be a family recipe,a family tradition, or childhood memories in general, baked goods bring back happy moments and that is why I love it. Sweets bring people together and make people happy, so treat yourself and continue to indulge!
What are some of your happy memories with baked goods? Let me know I would love to hear them!
Photo by Grace Holyoke (2019)
I also just wanted to say I am so grateful for everyone’s support of my blog. It has brought me so much joy and I am having such a fun time. I would highly recommend starting your own blog about something you are passionate about- it’s such a fun and productive thing to do on your down time. I wake up every morning and think of what else I can post for you all- I’m constantly reading about new recipes, developing new ideas, and thinking of new beautiful food photo ideas to post. Again, thank you all so much and if you like my blog please share it with your friends!
Thanks everyone!

No-Churn Raspberry Ripple Ice Cream

Makes 2 pints 


Ice Cream Base

  • 4 oz cream cheese, softened
  • 2 cups heavy whipping cream
  • 1 can sweetened condensed milk
  • 1 tsp lemon zest
  • 2 tsp pure vanilla extract
  • Pinch of salt

Raspberry Jam Ripple

  • 2 cups raspberries
  • ⅓ cup Granulated sugar
  • 1 tsp lemon zest
  • ½ tbsp cornstarch
  • 1 tbsp of cold water


Raspberry Jam Ripple

  1. Add raspberries, sugar and lemon zest to a sauce pan and cook over medium heat until raspberries are broken down – about 10 minutes.
  2. Mix together cornstarch with cold water. Pour into the pot with the raspberries and stir to combine. Cook until thickened – about 3-4 minutes.
  3. Set aside to cool completely to room temperature.

Ice Cream Base

  1. In a large bowl, beat together softened cream cheese and condensed milk with a hand mixer fitted with the whipping attachments until smooth and creamy and there are no lumps. Beat in vanilla and salt until combined.
  2. In a separate bowl, beat whipping cream until stiff peaks form. Fold half of the whipping cream mixture into the condensed milk mixture. Add remaining whipped cream and beat on low until smooth and combined.

Final Assembly

  1. Pour 1/4 of ice cream mixture into the container you intend to freeze it in. Spread a layer of cooled raspberry jam on top and use a spoon to marble it slightly. Pour another ¼ of the vanilla ice cream base on top and top with another layer of jam. Repeat this process until you have layered all of the ice cream.
  2. Cover with plastic wrap and freeze for at least 6 hours.


Grace Eveline


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