Hey there! Are you all enjoying your summer? I can’t believe how fast it has flown by. Today I am sharing a No Churn Peach & Raspberry Ice Cream recipe. This is the smoothest and creamiest ‘ice cream’ I have ever had! Ok, so it’s not real ice cream but it sure does taste great! I am loving the peach and raspberry combo too. This ‘ice cream’ is the perfect way to kick back and enjoy the rest of your summer.
I love ice cream. I mean not just love but love it. Like, I could eat it every single day! This recipe is a little different than most ice cream recipes. It is more creamy and soft like cool whip and condensed milk mix together. So, it’s kind of like a super thick pudding imitation ice cream. Then you get the peach and raspberry flavors and it’s amazing. It’s super rich and oh so yummy.
Since I started blogging I have fallen in love with taking still life pictures like these raspberries and peach preserves. I think they are gorgeous and wanted to share their beauty with you all. You can also find more pretty pictures over on my Instagram account.
Now on to the recipe!
First, you start by adding a tub of cool whip and one 14 oz can of condensed milk into a stand mixing bowl. Beat on medium-high for 3 to 5 minutes or until stiff. Add 1/2 cup peach preserves and 1/2 cup of chopped raspberries then gently fold in with a spatula.
Add the mixture to a regular size loaf pan and place in the freezer for at least 4 hours. Cover with plastic wrap up to two weeks.
I added an extra 2 tablespoons of the peach preserves to the top of the ice cream and swirled it around with a toothpick before placing it into the freezer. It just made it look a little prettier.
- 1 tub whipped topping - thawed
- 1 14 oz can condensed milk
- 1/2 cup peach preserves (homemade or store bought)
- 1/2 cup red raspberries
- In a stand mixer beat together whipped topping and condensed milk on medium-high until stiff (3 to 5 mins)
- Gently fold in the peach preserves and raspberries with a spatula
- Pour the ice cream mixture into a regular size loaf pan and cover with plastic wrap for at least 4 hours
- Store up to two weeks