No Churn Apple Raspberry Ice Cream

Hand mixer, 2 loaf pans or 1 large baking pan

Total Time
6 hours or overnight

16 servings (8 cup total, 1/2 cup each)

This gorgeous fruit rippled ice cream is a breeze to make and totally worth the freeze time wait! 


  • 2/3 cup sweetened condensed milk
  • 2 pouches GoGo squeeZ® Apple Raspberry Lemon Twist Fruit Sauce
  • 1/2 cup frozen raspberries
  • 3 cups 35% whipping cream
  • 1 cup store bought lemon curd
  • Frozen raspberries to garnish


In a medium bowl, combine condensed milk, fruit sauce and raspberries, stirring and mashing up raspberries.
Whip cream in a large mixing bowl to stiff peaks; fold in lemon curd.
Dollop about 1-1/2 cups of whipped cream mix into 2 loaf pans, spoon about 1/3 cup of fruit sauce mix over cream in each loaf pan. Swirl with a knife to create a marbling effect. Repeat with remaining mixes to make another layer.
Sprinkle each pan with a handful of frozen raspberries.
Freeze uncovered for 6 hours or overnight.
Let ice cream warm up at room temperature for 5 minutes before scooping.

NOTE: Added 1/4 cup extra raspberries for garnish.