ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Raspberry-Almond Ice Cream

Prep time 5 mins
Freeze time 15 mins
Stand time 2 hrs
Yield 10 (1/2-cup) servings.
Combine almond extract, raspberries, and milk for easy homemade ice cream.

Ingredients

  • 1 (14-ounce) can low-fat sweetened condensed milk
  • 2 cups 1% low-fat milk
  • 1 (10-ounce) package frozen raspberries in syrup, thawed
  • 1/2 teaspoon almond extract

Nutrition Information

  • calories 159
  • caloriesfromfat 11 %
  • fat 2 g
  • satfat 1.3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 2 g
  • carbohydrate 29.7 g
  • fiber 1 g
  • cholesterol 7 mg
  • iron 0.0 mg
  • sodium 65 mg
  • calcium 0.0 mg

How to Make It

  1. Combine all ingredients, stirring until blended. Pour milk mixture into freezer can of a 2-quart hand-turned or electric freezer. Freeze according to manufacturer's instructions. Pack freezer with additional ice and rock salt, and let stand 2 hours before serving.

Cooking Light The Lazy Gourmet