Banana Raspberry No Churn Ice Cream
Bring some frozen deliciousness to your Memorial Day Barbecue with this easy Banana Raspberry No Churn Ice Cream. No ice cream maker needed, and you can make no churn ice cream in just 30 minutes and the freezer will do the rest. It’s made with only natural ingredients, that’s why it is a much better choice than the store bought ice cream.
- 2 large bananas cut in slices and frozen
- 12 ounces sweetened condensed milk
- 1 ⅔ cups heavy cream 12 oz
- 2 teaspoons vanilla extract
- ⅔ cup raspberry jam 7 oz
In a food processor puree bananas until almost smooth. Add vanilla and condensed milk and puree until the mixture becomes creamy.
In a large mixing bowl whip the cream until very thick. Using a rubber spatula fold in the banana mixture into the whipped cream, adding it little by little. Mix gently with the spatula to obtain a uniform consistency.
Pour ⅓ of the ice cream mixture into a large loaf pan. Spoon about ⅓ of the raspberry jam on top. Continue the process until all the ice cream and raspberry jam are in the container.
Freeze for at least 10 hours or overnight.
Calories: 332kcal | Carbohydrates: 40g | Protein: 3g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 65mg | Sodium: 65mg | Potassium: 257mg | Sugar: 32g | Vitamin A: 690IU | Vitamin C: 5.2mg | Calcium: 128mg | Iron: 0.2mg