In a large bowl, beat heavy cream and vanilla with an electric mixer on high until stiff peaks form (tips stand straight).
Recipe
Author
Hy-Vee Test Kitchen
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Description
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
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 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
- Spatula
- 9x5-inch loaf pan or 2-quart freezer-safe container
Directions
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.