This Raspberry Almond No-Churn Ice Cream is absolutely PERFECT for a hot summer day. Serve it at a family BBQ, party, or just make a whole batch of it for yourself... nobody needs to know. ;)
Puree raspberries in food processor for up to 30 seconds.
With a mixer, beat heavy whipping cream until thick.
Stir in all other ingredients, until smooth.
Pour cream mixture into freezer safe container.
Freeze at least 6 hours, or overnight. Before serving, let sit out for roughly 10 minutes to soften.
Recipe shared on www.orsoshesays.com