Creamy pale yellow banana ice cream swirled with vibrant red raspberries in a rectangular metal loaf pan on a wooden board

No-Churn Banana Raspberry Ripple Ice Cream

Name: No-Churn Banana Raspberry Ripple Ice Cream
Prep time: 10 min
Yield: 8 servings
Ingredients: 2 cup Whipping Cream 35%; 300 ml sweetened condensed milk; 1 tsp vanilla extract; 1 pinch of salt; 1 package Dr. Oetker Shirriff Banana Pie Filling & Dessert Mix; 1 cup raspberries; 0.25 cup raspberry jam; 2 tbsp lemon juice

8 servings

Easy

10 Minutes

Perfect for Canada Day celebrations, this yummy ice cream requires no ice-cream maker.

Ingredients

How to Prepare

Ingredients

No-Churn Banana Raspberry Ripple Ice Cream

2 cup

Whipping Cream 35%

300 ml

sweetened condensed milk

1 tsp

vanilla extract

1 pinch of

salt

1 package

Dr. Oetker Shirriff Banana Pie Filling & Dessert Mix

1 cup

raspberries

0.25 cup

raspberry jam

2 tbsp

lemon juice

Learn More About the Products

Dr. Oetker Shirriff Banana Pie Filling & Dessert Mix

How to Prepare:

Prep:

10 min

Using electric mixer, whip cream until soft peaks form; beat in condensed milk, vanilla and salt until blended. Sprinkle Shirriff Banana Pudding & Pie Filling Mix over top; beat until combined. Pour into 9- x 5-inch (23 x 13 cm) loaf pan. Cover and freeze for 30 minutes.

Meanwhile, stir together raspberries, jam and lemon juice; let stand for 10 minutes. Fold into ice cream mixture just until swirled together; do not overmix. Freeze for 2 to 4 hours or until completely frozen.

Before serving, let stand at room temperature for 5 to 10 minutes; scoop into serving dishes.

Cook’s Tip

Enjoy Canada Day banana splits – topped with whipped cream, toasted almonds, banana, raspberries and shaved white chocolate.