Berries are my absolute favorite fruit! I love blackberries, blueberries, strawberries, cranberries and most of all: raspberries!
The tiny little fruit has such a vibrant color and flavor! It’s hard for me to pass it up whenever I’m at the grocery store. Sometimes I’ll even finish them before I get home from the store – I know, I know. I should wash them first, but honestly I love them too much to care about it.
Well this fresh raspberry ice cream is the newest way I have been eating my filling of all the summer raspberries. It is inspired by a local frozen yogurt shop here in the Raleigh and Durham area called Goodberry’s. Obviously it’s my favorite ice cream place cause it has berry right in the name!
Goodberry’s uses two bases of frozen yogurt: vanilla and chocolate. It comes out of this huge machine that is constantly spurting out fresh ice cream and down a ‘slip n slide’, if you will. One of our friends once sent a snap that put eyes on the machine and basically the ice cream looked like a really long tongue – pretty accurate actually! Once you choose your base, you can choose from something like 50 different mix-ins to create their signature “concrete.”
Add-ins include everywhere from bing cherry to heath bar crunch to sprinkles. But this isn’t your normal frozen yogurt store with all the toppings just piled on top. Nope, they take the toppings and your base ice cream and stick it under a skinny metal blender that combines it all into one delicious mixture.
Needless to say, it’s a must have for locals. There were so many warm summer nights that I’d find myself at Goodberry’s. My parents and I would go out for a Blockbuster movie (remember those?!) and a concrete. We’d sit around the fountain and try to eat up the delicious yogurt before it all melted from the summer heat. Once I was able to drive, my friends and I would go on the weekends to just have something to do that didn’t involve being around our parents (pesky teenage years, ya know!) Through both of these stages of life, and now into adulthood, I have gotten a vanilla concrete with raspberry! It’s so on point that I’ve never needed anything different.
Now, since Morgan and I are living in Cary, NC, we are about 5 minutes away from a Goodberry’s. While I am a cookie over ice cream person, it’s hard to say no to a late night craving. Now, after the development of this recipe, we don’t even need to leave the house to get our fix. And you can too! While this recipe is for raspberry ice cream, you can add any other berry or mix in that you’d prefer! Add some nuts, or double the berries, or even drizzle in some nutella! Mmm, now that’s an idea. I have to go make some more ice cream…. 😉
I scream, you scream, let’s all scream for this fresh, no churn, and only 5 ingredient ice cream! If you try this recipe, tag us by using #withadashofsalt!
Fresh Raspberry Ice Cream
- 2 cups heavy cream colder the better
- 14 oz sweetened condensed milk
- 2 tsp vanilla extract
- 1 pinch salt
- 6 oz fresh raspberries
Vigorously whip the heavy cream with a Kitchenaid or hand beater on medium-high until stiff peaks form, about 5-8 minutes. This will really depend on how cold your cream is, so just be aware. Careful not to over whip.
Mix condensed milk, vanilla extract and salt into a medium bowl.
Fold 1 cup of the whipped cream into the condensed milk mixture to lighten it.
Gently pour the condensed milk mixture into the whipped cream and fold until incorporated.
Put raspberries into a small bowl and use a fork to crush them to desired consistency. I do some very smooshed, and others are left mostly whole.
Gently fold in the raspberries to the ice cream mixture.
Line a 9"x5" loaf pan with parchment paper and pour the mixture in. (Parchment paper is not necessary but it helps with clean up and protecting your pan.) You may have excess, so I'd suggest licking it with your fingers. No shame!
Set in freezer to set for 5-6 hours.
Serve and wait for the compliments!
If you don’t have access to fresh raspberries, use about 1 cup of chopped frozen berries from your grocery store freezer section.