Well, I suppose I told you that my Raspberry mania did not end with my raspberry cupcakes. Actually I doubt if it will ever end. Raspberries have taken over my life at the moment. After spending a good amount of time reading up on how to freeze berries, I promised myself I will wait till summer. Passing by the freezer section at the supermarket, I forgot all about my resolve and got a larger pack this time. And thus began the raspberry madness. All over again.
I notice ice cream recipes, frozen yoghurt all over the blogosphere. So I decided to make one too. I love this recipe to bits. The colour just blows me away. What an amazing pink! And the taste.. Honestly the only reason you wouldn’t make this is if didn’t have access to raspberries. Or if eggs (egg white) are an absolute no-no. Once you do…you are addicted for life! Like me:-) The recipe, rather somewhat similar recipe was featured on Masterchef Australia with different set of fruits. I adapted the concept with a bit of variation on the ingredients and proportions to suit myself. And it worked beautifully for me.
Can it get simpler than this? Just 3 ingredients! No ice cream machine! Dairy free too. And so easy to make. Texturally it is like a ice-cream but tastes like a sorbet. The ice cream can be stored for up to a month in your freezer.
No Churn Raspberry Ice Cream
250 g frozen raspberries (if you have fresh raspberries, just put them in the freezer in an airtight container and freeze overnite)
3/4 cup castor sugar
1 egg white
In the bowl of your electric mixer or with your hand mixer whisk all the ingredients together on high-speed, till the mixture doubles in volume (about 5-7 minutes)
Pour the mixture into an ice cream container or any air tight container and freeze for at least 5 hours, preferably overnight. I stored mine in a glass tray and covered tightly with cling film.
Raspberry ice cream looks – what can i say “Hot” 🙂 – lovely color, a perfect texture, I’m sure it tasted heavenly..The best thing about this ice cream is , there are only 3 ingredients and you get yourself a perfect dessert. I love the clicks and the gray background is just perfect with the pink ice cream, nice color-coordination. I don’t think we get raspberry here, although I will try in supermarkets.
Sonali, please lemme know if there is any other fruit that can be used and still get the same texture, of course not the color! Also please tell me, is there a reason why we have to freeze the fruit?
You bet Pavithra! The colour is ‘hot pink’. I have lost count of the number of times I have made it in the last few weeks. They are over in minutes.
Canned raspberries are available in India, never seen fresh or frozen. And the cost will be more than buying 5 blocks of ready made ice cream.
On television,if I remember correctly they used lemon and pears (canned), peaches and cream. I have a feeling mangoes and bananas (frozen)will work well. Mangoes are not in season, otherwise I would have tried the recipe for you. Let me see if I can get hold of some pulp.
Whipped egg whites are very sensitive, they deflate if kept for even as early as 5 mins. Adding frozen fruit will hold them together for longer before you freeze the mixture.
Thanks Sonali! Ohh the “Frozen Fruits” explanation makes perfect sense, since I’m not into too much of baking, I’m still learning the basic nuances.
I will check out canned raspberry in Hypercity. I know the imported once are always costly, but worth a try once in a while!
Yes, Mango should be it! Thanks a bunch! Will try out!
Wow dairy free amazing ice cream? Very cool (pun intended). Love raspberries too and the color just pops.
Raspberries rock! Thank you Evelyne.
You had me at no churn, this ice cream looks really delicious 😀
Cheers
CCU
Thank you Uru!
Just mouthwatering…looks delicious!
Thank you Kalyan!
Yes, yes and more yes to the lovely ice-cream but sad that it be a big no to raspberries. I am thinking if I can use a local fruit, maybe pineapple and make the same. Brilliant idea with the 3 ingredients and without the ice-cream maker.
Thank you Nava! Pineapple sounds great:-)
Ok, I read through the comments and gathered that the fruits must be frozen which shouldn’t be a problem.
I guess any frozen pureed fruit should work!
This looks absolutely lovely! And I just happen to have some beautiful organic raspberries in the freezer…
Thank you for stopping by! Hope your raspberries transform into ice cream soon:-)
Don’t ever end the raspberry madness! Loving this recipe! (and all your others!) (=
Ha ha, I don’t see any signs of it ending:-) Thank you Gloria!
Beautiful post Sonali! This is my first visit to your blog and I’m blown away by the gorgeous photography and recipes. I’ve never attempted to make ice cream as I don’t have a churner. Love the fact that this is a no-churn recipe with gorgeously vibrant results. I’m in Perth, West Aust, so hello from the other side of the country! xx
Thank you Laura for your lovely comment. You are very sweet! Hello back to you from sunny Sydney! Glad we connected:-)
OOOh this will go in the recipe book when its summer here in Australia 🙂 I will try it anyway, in front of the fire 🙂
I can’t wait for it to be summer Renee. Thank you so much for stopping by and your kind words. Glad to have connected:-)
You had me at no churn!! Raspberry deliciousness.
Thank you so much for your lovely comment on my blog, Sonali. It’s really hard when the little ones are feeling insecure.
Oh I totally understand your situation Lail. I’ve been in it quite a few times. Thank You so much Lail:-)
Oh Sonali, this looks so creamy and delicious! We have a Raspberry Mousse recipe with egg whites and we are looking forward to make your ice cream for our July 4th Party!
Thank you,
J+C
Oh thank you for stopping by J+C and your lovely words! Hope you have a rocking party:-)
Wow Sonali, This ice cream looks amazing. I love the deep raspberry color!
I`m writing from the opposite side of the globe and I want to tell you that the recipe is more than perfect. It`s great! They make similar ice cream at my favourite gelateria and for years I`ve been wondering how they do it. Now I know, thanks to you. Your blog is my favourite, not just because of the beautifull photos, but because your recipes work. They work perfectly every time. Thank you!
Thank you so much for your sweet words Scarlett! I am delighted that you like my blog. This is an old recipe but I make it over and over again. Glad you found it perfect:-)