In a large bowl, beat heavy cream and vanilla with an electric mixer on high until stiff peaks form (tips stand straight).
If you love raspberries, this no-churn ice cream is made for you! Mix in raspberry preserves, freeze dried raspberries, and lemon juice into the ice cream base. No special equipment needed!
Servings and Ingredients
|2 c. Hy-Vee heavy whipping cream|
|1 tsp. Hy-Vee vanilla extract|
|1 (14-oz.) Hy-Vee sweetened condensed milk|
|1 c. freeze-dried raspberries|
|1 tsp. lemon zest|
|2 tbsp. fresh lemon juice|
|⅓ c. Hy-Vee red raspberry preserves, melted|
Things To Grab
- Electric mixer
- 2 large bowls
- 9x5-inch loaf pan or 2-quart freezer-safe container
In another large bowl, stir together sweetened condensed milk, freeze-dried raspberries, lemon zest, and lemon juice.
Fold whipped cream into sweetened condensed milk mixture; gently swirl in raspberry preserves. Spread mixture into a 9x5-inch loaf pan or 2-quart freezer-safe container. Cover and freeze 6 hours or until firm.