“Coulis Down With Raspberry No Churn Ice Cream”
Maryim and I love making our desserts at home so we thought we would try out our homemade raspberry ice cream recipe. I’m very happy with how it turned out. It was sweet and fruity, the texture was perfect and there was more than enough to satisfy our ice cream cravings for a while (we did need to force ourselves not to eat it everyday).
Disclaimer
*This recipe does make use of raw eggs so if you are not too keen on that idea you can replace it with a cup of pasteurized egg.
What you are going to need for this recipe
Equipment:
- 2 mixing bowls (for the ice cream mixes)
- Electric mixer or hand whisk
- Jug (for the raspberry coulis)
- Non stick frying pan (for raspberry coulis)
- Fine meshed strainer (also for the raspberry coulis)
- Baking spatula
- Bread tin (9.25 x 5.25 x 2.75 inch) or any other freezer friendly container of similar size (this homemade raspberry ice cream recipe yields about 48 ounces of ice cream)
- A freezer for obvious reasons (make sure you have cleared off a shelf for later storage)
Ingredients:
- Raspberries
- Sugar (granulated and confectioners)
- Water
- Heavy whipping cream
- Eggs
- Condensed milk
*For exact measurements and steps check out the recipe card at the bottom of the page.
What is a coulis?
A coulis is the term given to a fruit puree or sauce. In this recipe we will be making a raspberry coulis to give it the raspberry flavor and added sweetness. It’s pretty much just a raspberry syrup.
How to make a berry coulis?
You can use this method to make various berry coulis. All you need to do is add some berries, water and sugar to a non stick frying pan and let it simmer for a while until the sugar and berries have dissolved and the liquid in the pan has become sweet and syrupy. You will need to gauge the viscosity of the liquid and not let it over reduce. If it does just add a little more water.
I’ve tried this method with strawberries, blueberries, blackberries and raspberries and is one of the easiest ways I know to make a berry coulis. To get the coulis to be smooth and glossy you can strain it through a fine meshed sieve or if you have a blender, blend it for a couple of minutes until it has reached the texture you are looking for.
How to make the no churn ice cream
Prepare two clean mixing bowls. In the first bowl add in the 6 egg yolks and 1/4 cup confectioners sugar. Whisk the mixture together with an electric mixer or hand whisk until it is creamy in color. Then add 1 can of condensed milk (14 oz) and slowly pour in the raspberry coulis while stirring.
In the second bowl whisk 2 cups of heavy whipping cream until soft peak. Then slowly add the contents of the first bowl into the whipped cream and fold the mixture together with a baking spatula or wooden spoon.
Once you have folded in the mixture then gently pour it into a bread tin and store it in the freezer for 6 hours. Tip: if possible come back after 2-3 hours and give it a stir, this will improve the consistency of the final product.
More no churn ice cream recipes
Overall I am very happy how this recipe has turned out. If you would like to try out some more homemade no churn ice cream recipes then check out these delicious recipes we have developed. Vanilla and almond praline ice cream, mint chocolate chip ice cream and chocolate ice cream.
Raspberry no churn ice cream
Equipment
- electric mixer or hand whisk
- Non stick frying pan
- mixing bowls
- Baking spatula
- Fine sieve
- Bread tin
Ingredients
Raspberry Coulis
- 2 cup Raspberry's Fresh or frozen
- ½ cup Water
- ½ cup Sugar
Ice Cream
- 6 Egg yolks
- ¼ cup Confectioners sugar
- 14 oz Condensed milk 1 can
- 2 cups Heavy whipping cream
Instructions
Raspberry Coulis
- Place the raspberries, sugar and water into a non stick frying pan on medium heat and leave it to simmer until the sugar has dissolved and the liquid in the pan has become smooth and syrupy. This process should take about 10 minutes.
- Next strain the liquid into a jug using a fine meshed strainer. Stir the mixture while straining to ensure that all the syrup/coulis has been strained. Set the coulis aside.
Ice cream
- Make sure you have 2 large mixing bowls. In one bowl whisk the egg yolks and confectioners sugar until it is light and fluffy with a creamy color. Then add the condensed milk and raspberry coulis. The mixture should be a striking pink color.
- In the second mixing bowl whisk the cream until soft peak.
- Slowly add the contents from the first bowl into the cream mixture, while gently folding the contents until they are well mixed. Don't mix vigorously as this will flatten the mixture.
- Pour the ice cream mixture into a bread tin and place it into the freezer. This recipe yields 48 liquid ounces of ice cream.
- Gently pour the ice cream into a 9.25 x 5.25 x 2.75 inch bread tin or similar sized freezer friendly container. Then place the container into the freezer.
- If you are able to then give the ice cream a stir after 2-3 hours by then it should be semi frozen (this step is optional but will improve the overall texture of the ice cream). In 6 hours the ice cream will be ready to eat.
- Serve it up with fresh raspberries for a delicious dessert
