No-Churn Peach And Raspberry Ice Cream

1. 1

   Place the heavy cream into a large bowl or the bowl of your stand mixer and whisk on a medium speed until soft peak. (You want the cream to just hold shape for 5 seconds when you pull the whisk out).

2. 2

   Add in the condensed milk and vanilla extract and mix on slow until combined. Taste and if required, add 1tbsp light brown sugar.

3. 3

   Add in the raspberries and peaches and fold in by hand, just until they're all covered, don't be tempted to over mix.

4. 4

   Pour into a 2lb loaf tin, cover with cling film and place in the freezer for 6-8 hours, until frozen through.

5. 5

   Ice cream will keep, covered, in the freezer for 1 month.

* Per serving · 4 servings · Values may vary.

No additional tips available.