Simple, luscious, Super Quick Raspberry Ice Cream, made with only 5 ingredients, and no special equipment. This perfectly pink, sweet and tart ice cream is bursting with raspberry flavour – perfect for any time of the year, any day of the week, any minute of the day.
When I say Super Quick Raspberry Ice Cream, I mean it. The biggest pain in the ass here is sieving the raspberries, and even that is optional. In as long as it takes you to whip some cream and stir together sugar and berries, you are a mere freezer wait away from the easiest, most creamy, lush-textured Raspberry Ice Cream you can imagine.
There are a few things in life that I know to be facts:
- Ice cream tastes better in a cone
- Pink foods are always delicious
- Eating outside is never a bad move
So with these incontrovertible facts in mind, let me tell you about my latest kitchen pash, this incredibly simple, bright pink dessert. It’s a recipe I stumbled over thanks to my Mum who, is on a serious easy-ice cream making kick herself at the moment. The idea for no churn ice cream isn’t new, but I’m still pretty stoked on it. As the least organised person in the world, remembering to put the canister of my ice cream machine into the freezer makes most spur-of-the-moment ice cream making an impossibility. With this recipe, it’s not a problem.
Plus, are you seeing that gorgeous hue? That rosy, dusky, creamy-raspberry pink? You just know it tastes good by looking at it, and of course because of the empirical deliciousness of all pink foods. I mean, beetroot (aka beets if you’re in the US) is one of my favourite vegetables for its earthy sweetness. All the red berries have my heart forever. The pink middle of a well-charred steak or burger is like a siren-song to my tastebuds. Pink things just taste good.
And then there’s the whole eating outside thing. I might not be best placed to comment on this, since I live in a sub-tropical city, but they say you should write what you know, and what I know is this: eating outside is the best. It’s like the air of the outdoors adds a particular indescribably seasoning to everything it touches. And I’m not just talking about when the sun is shining – even on a cold and gloomy day (like the day we shot this) there’s just something about sitting in the yard and licking an ice cream cone. It makes me feel good.
Which is what this blog (and this life) is all about for me, I like to Bart Simpson it – if it feels good, do it. So tell me, what do you think of no churn ice cream recipes? I think they’re a bit hit-and-miss, which is why I love this one so much because it works every time. And what about eating outside? Do you love it? Or are you completely opposed?
- 1 cup frozen raspberries (or fresh)
- 3 tbsp lemon juice
- 1 + ¾ cups (200g) icing sugar
- ½ cup (125ml) greek yoghurt (full fat)
- 1 tsp vanilla bean paste
- 1 cup (250ml) thickened cream
- Blitz the raspberries in a blender or a food processor, or de-frost them in a microwave or in a saucepan over low heat. Press through a sieve if you want to remove the seeds...or don't!
- Place the raspberry mush into a mixing bowl, and stir in the lemon juice, icing sugar, greek yoghurt and vanilla until the sugar is dissolved.
- Whip the cream to soft peaks and then fold through the raspberry mix, and then scrape into a freezer-safe container, covered with parchment paper.
- Freeze for at least 4 hours, then scoop and serve!