No-Churn Raspberry Swirl Ice Cream

No-Churn Raspberry Swirl Ice Cream is a delightful frozen treat that requires no ice cream maker. It combines creamy vanilla ice cream with a swirl of tangy raspberry sauce. Here's a simple recipe for making this delicious dessert:

Ingredients:

• 2 cups heavy cream, chilled
• 1 can (14 ounces) sweetened condensed milk
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen raspberries
• 2 tablespoons granulated sugar
• 1 tablespoon lemon juice

Instructions:

1. In a mixing bowl, whip the chilled heavy cream until stiff peaks form. This can be done using a hand mixer or a stand mixer fitted with the whisk attachment.
2. In a separate bowl, combine the sweetened condensed milk and vanilla extract. Gently fold this mixture into the whipped cream until well combined.
3. In a small saucepan, heat the raspberries and granulated sugar over medium heat, stirring occasionally. Cook until the raspberries break down and release their juices, about 5-7 minutes.
4. Remove the saucepan from the heat and strain the raspberry mixture through a fine-mesh sieve to remove the seeds. Stir in the lemon juice.
5. Pour half of the whipped cream mixture into a freezer-safe container. Drizzle half of the raspberry sauce over the cream. Use a knife or toothpick to swirl the sauce into the cream.
6. Pour the remaining whipped cream mixture on top and drizzle with the remaining raspberry sauce. Swirl again to create a marbled effect.
7. Cover the container with plastic wrap or a lid and freeze for at least 6 hours or overnight until firm.
8. Once frozen, the no-churn raspberry swirl ice cream is ready to be served. Scoop into bowls or cones, and enjoy!

You can garnish the ice cream with additional fresh raspberries or a sprinkle of crushed cookies if desired. The recipe can also be adapted to other fruit flavors by substituting the raspberries with your fruit of choice. Have fun experimenting and creating your favorite no-churn ice cream flavors!