No-Churn Raspberry Cookies-and-Cream Ice Cream

P1050894

If you have a jar of nice raspberry preserves that you’ve been meaning to try, here is your chance.  This recipe is a simple way to make  ice cream without an ice cream maker.  The texture is a surprisingly good approximation of regular ice cream, and no-churn ice cream has the advantage that it won’t melt into a puddle.

Original recipe

 

No-Churn Raspberry Cookies-and-Cream Ice Cream
Adapted from Food Network

Yield: 6 cups ice cream

  • 14-ounce can sweetened condensed milk
  • 2 teaspoons vanilla extract
  • Pinch fine salt
  • 2 cups heavy cream, cold
  • 12 chocolate wafer cookies, crushed
  • 1 cup nice raspberry preserves

 

  1. Chill a 9″ x 5″ metal loaf pan.  Alternatively, you can store the ice cream in Rubbermaid boxes, which you don’t need to chill beforehand.
  2. Whisk together the condensed milk, vanilla, and salt in a large bowl.  Set aside.
  3. Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes.
  4. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended.
  5. Pour into metal loaf pan OR Rubbermaid boxes and freeze, covered, until thick and creamy, like soft-serve ice cream, about 2 hours.
  6. Place chocolate wafer cookies in a Ziploc bag and crush with a rolling pin.
  7. Stir raspberry preserves and chocolate cookie bits into the ice cream base with a sturdy spoon.
  8. Continue to freeze, covered, until solid and scoopable, about 3 hours more.

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