This post is made in partnership with TINE.

The warming light of the sun touches down gently on the fields, which are lush with grasses and delectable things. Rows of berries become a winding maze of delight; fingers and mouths stained from the juices as bowls are filled to the brim to be savored later. Summer is peaking and there is so much left to enjoy.

These warm days are best complimented with seasonal, succulent treats and lingering moments. Moments that can be fondly looked back on, where everything seems to fade but the intensity of that memory. Moments like the sounds of the animals clanking around and the deep smell of grass from visits to summer farms, or the seter. I can hark back to the enjoyable conversations around aged, wooden tables as waffles, hot off the iron, became our afternoon treat. I can taste each bite of those heart-shaped waffles, topped with a slice of Brunost and a dollop of fresh, raspberry jam – a flavor sensation all rolled into one.

As I spent the other week brushing my hands against the raspberry bushes in my friend’s garden, I searched for the plumpest, most ripe and vibrant berries to carry home as treasure. Some to eat straight from the bowl, some to turn into delectable jams. I wanted to recreate those seter waffle moments at home, but with a heat wave on our heels it seemed appropriate to turn those flavors into a creamy, ice cream for a “cooling” twist.

This No-Churn Brunost and Raspberry Swirl Ice Cream highlights summer raspberries and creamy Brunost enveloped in sweet cream. Waffle cones dipped in the Brunost sauce add the finishing touch to this Norwegian treat. It’s an ideal way to wrap up the warm days of summer, while creating lingering moments. I can still feel the coolness from the ice cream, melting in the sunshine, as I wrapped my lips around the top of the cone trying to catch the drippings.

No-churn ice cream is a simple treat as all you do is whip the cream and add a little condensed milk for sweetness. Once your mix-in’s are added, you can leave it in the freezer for a couple of hours before diving in. If you wish to forego the waffle cones, just make half the amount of the Brunost sauce. You might also find you have extra raspberry compote or Brunost sauce depending upon how much you prefer in your ice cream. If so, just save for another use.  

No-Churn Brunost and Raspberry Swirl Ice Cream with Brunost Dipped Waffle Cones

Serves 12

For the raspberry compote:

• ¾ pint/10.5 ounces (300 g) raspberries
• ¼ cup (50 g) granulated sugar

For the Brunost sauce:

• 7 ounces (200 g) Ski Queen®/Gudbrandsdalen, sliced or grated
• 1 cup (240 ml) heavy cream
• 4 tablespoons mild honey
• 12 waffle cones

For the no-churn ice cream:

• 2 cups (480 ml) heavy cream
• ½ can (7 ounces/200 g) condensed milk

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For the raspberry compote, in a small saucepan, combine the raspberries and sugar and bring to a gentle simmer over medium heat. Stirring often, cook until the mixture has reduced some and slightly thickened, about 8 to 10 minutes. Remove from the heat and cool completely.

For the Brunost sauce, in a small saucepan, bring the Brunost, heavy cream and honey to a simmer over medium-high heat. Cook until the mixture is thoroughly combined, whisking frequently, and has thickened to a caramel sauce consistency (somewhat thick, but still a little runny), about 8 to 10 minutes. Set aside to cool. Once slightly cooled, dip the tops of each waffle cone in the Brunost sauce, place them upright in something sturdy, and leave in a cool place or the refrigerator to set. *I used an old egg carton and poked holes in it for the cones to stand in.

For the no-churn ice cream, in a large bowl, or the stand mixer, whip the heavy cream until stiff peaks form. Pour in the condensed milk and gently fold with a spatula to combine.

Using a large loaf tin, pour ½ of the whipped cream mixture inside. Dollop spoonfuls of the raspberry compote and the Brunost sauce on top. Using a knife or toothpick, gently swirl the mixture to form an even pattern. Add the remaining whipped cream mixture on top, followed by the raspberry compote and the Brunost sauce, using as much or as little of as you desire, and swirl again. Cover tightly and place in the freezer for at least 4 hours before serving.

When ready to serve, remove the ice cream from the freezer and leave out at room temperature for a couple of minutes to soften slightly. Scoop some ice cream into each of the waffle cones and serve immediately.