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A scoop of homemade no-churn blue raspberry ice cream in a waffle cone showing vivid electric blue color and creamy texture
Vicky Sharma

Blue Raspberry Ice Cream Recipe (No Machine Needed)

This no-churn blue raspberry ice cream is creamy, bold, and ready in 20 minutes of hands-on time, no ice cream machine required. Whipped heavy cream folded into a sweetened condensed milk base gives you a scoopable, homemade summer dessert with that iconic electric-blue color and candy-bright flavor.
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Prep Time 20 minutes
Freeze Time 6 hours
Total Time 6 hours 20 minutes
Servings: 4 people
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups heavy whipping cream cold from refrigerator
  • 14 oz 1 can sweetened condensed milk
  • 1 tsp raspberry extract
  • 1 tsp blue raspberry flavoring
  • 1 tbsp fresh lemon juice
  • ¼ tsp kosher salt
  • Royal blue gel food coloring — start with ¼ tsp build to desired intensity

Equipment

  • 9×5 loaf pan
  • Hand mixer or stand mixer
  • Large mixing bowl (chilled)
  • Silicone spatula
  • Plastic wrap

Method
 

Step 1: Chill your equipment
  1. Place your loaf pan in the freezer for 20 minutes before you begin. Pull the heavy cream out of the refrigerator immediately before mixing, cold cream whips faster and holds its structure better.
Step 2: Whip the cream to stiff peaks
  1. Pour 2 cups of cold heavy whipping cream into a large chilled bowl. Beat on medium-high with a hand mixer or stand mixer for 3–4 minutes until the cream holds firm, upright peaks when the beater is lifted. Under-whipped cream produces an icy final texture that goes all the way to stiff peaks.
    2 cups heavy whipping cream
Step 3: Make the blue raspberry base
  1. In a separate bowl, whisk together the condensed milk, raspberry extract, blue raspberry flavoring, fresh lemon juice, and kosher salt. Add royal blue gel food coloring and stir until evenly distributed. Aim for a shade slightly more intense than your target color mutes during freezing.
    14 oz 1 can sweetened condensed milk, 1 tsp raspberry extract, 1 tsp blue raspberry flavoring, 1 tbsp fresh lemon juice, ¼ tsp kosher salt, Royal blue gel food coloring — start with ¼ tsp
Step 4: Fold the cream into the base
  1. Add one-third of the whipped cream to the condensed milk mixture and stir to lighten the base. Add the remaining whipped cream and fold gently with a large spatula cut down through the center and sweep up from the bottom. Stop when you no longer see white streaks.
Step 5: Transfer to the pan
  1. Pour the mixture into your chilled 9×5 loaf pan. Smooth the top with a spatula. Press a sheet of plastic wrap directly onto the surface to prevent ice crystals. Cover with the lid or a second layer of plastic wrap.
Step 6: Freeze overnight
  1. Freeze for a minimum of 6 hours overnight, which is ideal for the best scoopable texture. Let the pan sit at room temperature for 5 minutes before scooping.

Notes

Ninja Creami version: Freeze the base in the official Ninja Creami pint container for 24 hours, then process on the Ice Cream setting for a gelato-dense texture.
Make ahead: Stores well for up to 2 weeks tightly covered. Rest at room temperature for 5 minutes before scooping.
Natural version: Replace flavoring with a homemade raspberry sauce and use butterfly pea flower powder for color. Different flavor profile but genuinely delicious.
Gel coloring only: Liquid food dye thins the base and requires too many drops to reach the right color. Use gel coloring exclusively.