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Franui Ice Cream Trifle (No-Churn & No-Bake Summer Dessert)

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Franui chocolate raspberry ice cream cake

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Franui Ice Cream Trifle (No-Churn & No-Bake Summer Dessert)

This Franui Ice Cream Trifle is the ultimate no-bake summer dessert made with creamy no-churn chocolate ice cream, raspberry jam and crunchy Franui. Easy, make-ahead and perfect for entertaining.

If there is one dessert I want sitting in my freezer all summer long, it’s this Franui Ice Cream Trifle. Now, you must know I first tried Franui in Nov 2025 and I will not be ashamed to admit I have been obsessed with it since. So when Franui wanted me to use their product to create something yummy, it was a win win situation for both of us. 

It has everything I love in a summer dessert—it is cold, creamy, chocolatey, fruity and ridiculously easy to make. There is no baking, no ice cream machine and no complicated techniques involved. Just a handful of supermarket ingredients layered together into a dessert that looks beautiful enough for guests but is simple enough to make on a random Tuesday afternoon.

Franui chocolate raspberry ice cream cake

Think creamy ribbons of homemade dark and white chocolate no-churn ice cream, swirls of sweet raspberry jam and little bursts of crunchy, chocolate-covered raspberries in every bite. Every slice is rich without being heavy, perfectly balanced with tart berries and plenty of chocolate.If you’ve been looking for the ultimate no-bake summer dessert, this is it.

This is one of those desserts that looks like it took hours to make, but most of the work is simply layering everything together before the freezer does the rest. This Franui Ice Cream Trifle is one of those desserts that ticks every box. It’s incredibly easy to make, requires minimal ingredients and delivers maximum flavour. The combination of creamy no-churn chocolate ice cream, tart raspberry jam and crunchy Franui creates a dessert that feels both nostalgic and completely modern. Whether you’re hosting friends, planning a barbecue or simply looking for something delicious to keep in the freezer during the warmer months, this recipe is guaranteed to become a repeat favourite. So let us get to it.

Why You’ll Love This Franui Ice Cream Trifle:

  • A completely no-bake dessert.
  • No ice cream maker required.
  • Made with just a handful of ingredients.
  • Perfect make-ahead dessert for parties.
  • Rich, creamy and packed with chocolate.
  • Layers of raspberry jam make every bite fruity and fresh.
  • Stunning enough for entertaining but incredibly easy to assemble.

What is Franui?

If you’ve somehow managed to avoid the Franui craze, let me introduce you. Franui are whole frozen raspberries coated first in white chocolate before being finished with a layer of either dark or milk chocolate. The contrast between the tart raspberry and the creamy chocolate is what makes them so addictive. They have become incredibly popular over the last year and are much easier to find now than ever before. Franuí originated in Patagonia, Argentina, created by the Fenoglio family, the Italian chocolatiers behind the famous Rapanui chocolate brand. The treat—fresh raspberries flash-frozen and dipped in a layer of both white and milk (or dark) chocolate—was invented more than a decade ago by utilizing an excess of raspberries from the family gardensYou can usually buy them from Amazon, Noon, Spinneys, Waitrose, Starbucks and Costa Coffee depending on where you live. They make an amazing snack straight from the freezer, but they’re even better folded into desserts like this one.

What is a no churn ice cream?

A no-churn ice cream is a homemade ice cream that doesn’t require an ice cream machine. Instead of churning the mixture while it freezes (which incorporates air and prevents large ice crystals from forming), a no-churn recipe relies on whipped cream and sweetened condensed milk to create a smooth, creamy texture. The addition of milk powder keeps this ice cream more creamy and mousse like, it helps keep the ice crystals away giving you a creamy and rich texture once frozen. 

Ingredients You’ll Need:

  1. Whipping Cream – The base of our homemade no-churn ice cream. It whips into soft clouds that freeze into the creamiest texture.
  2. Condensed Milk – Sweetens the ice cream while keeping it silky smooth instead of icy.
  3. Milk Powder – This is my favourite ingredient in homemade ice cream. It gives the mixture a richer flavour and creates a creamier consistency without any extra effort.
  4. Vanilla Extract – Optional, but highly recommended for extra flavour.
  5. Salt – Just a pinch helps balance all the sweetness and makes the chocolate taste even richer.
  6. Dark Chocolate – Melted and folded into half of the ice cream mixture for an intense chocolate flavour.
  7. White Chocolate – Adds sweetness and creates a beautiful contrast against the dark chocolate.
  8. Raspberry Jam – Creates gorgeous fruity ribbons throughout the dessert that pair perfectly with the chocolate.
  9. Franui – The star ingredient. Every spoonful gets little crunchy bites of chocolate-covered raspberry.

A few variations and substitutions:

  • Strawberry jam instead of raspberry.
  • Crushed chocolate cookies between the layers.
  • Fresh raspberries for extra freshness.
  • Toasted hazelnuts for crunch.
  • Milk chocolate instead of dark chocolate.
  • Pistachio cream swirled through the layers.

What equipment you will need to make this Franui Ice Cream Trifle?

To whip the heavy cream we need a stand mixer or electric beater, I have used a couple of mixing bowls and spatula to fold the melted chocolate into the cream. The chocolate is melted in the microwave. I have layered the trifle in a 9 inch loaf tin you can do it in any tin you like. Make sure it is lined with cling wrap to ensure you can remove it from the tin once it has set. 

Tips for the Creamiest No-Churn Ice Cream:

  • Allow the melted chocolate to cool before folding it into the whipped cream.
  • Don’t over mix once the chocolate has been added.
  • Freeze overnight if possible for cleaner slices.
  • Warm your knife under hot water before slicing.
  • Let the trifle sit at room temperature for 5-10 minutes before serving for the perfect texture.

Storage options:

Store the trifle covered in the freezer for up to one week. If frozen for longer, simply allow it to sit at room temperature for a few minutes before slicing.

Frequently Asked Questions

Can I make this ahead?

Yes! In fact, it is even better when made the day before serving.

Do I need an ice cream machine?

No. This recipe uses a classic no-churn ice cream base.

Can I use store-bought ice cream?

Absolutely. If you’re short on time, soften vanilla ice cream slightly and layer it with melted chocolate, raspberry jam and Franui pieces before freezing again.

Can I make this without milk powder?

Yes, although the ice cream won’t be quite as rich and creamy. The milk powder gives the texture a lovely boost but isn’t essential.

Looking for more no bake frozen dessert recipes?

Now that we have covered how to make these Homemade Franui Ice Cream Trifle Recipe, you can have a look at the recipe video on my socials but let’s get to it. 

If you try this recipe out, don’t forget to share it with me on Pinterest &  instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.

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Franui Ice Cream Trifle (No-Churn & No-Bake Summer Dessert)

This Franui Ice Cream Trifle is the ultimate no-bake summer dessert made with creamy no-churn chocolate ice cream, raspberry jam and crunchy Franui. Easy, make-ahead and perfect for entertaining.
Course Dessert, Ice Cream, Sweet tooth
Cuisine argentina
Keyword Cold Dessert, Dark chocolate, Dessert, Eggless, Gluten free, Healthy, homemade ice cream, Ice cream, Jam, No bake, no churn vanilla ice cream, Quick and easy, Raspberry, Summer, summer desserts, summer recipes, trifle
Prep Time 10 minutes
Cook Time 0 minutes
Freeze Time 6 hours
Servings 8 people

Equipment

  • Stand mixer/electric beater
  • Mixing bowls
  • Spatulas
  • 9 inch loaf tin

Ingredients

  • 400 ml whipping cream
  • 150 ml condensed milk
  • 50 g milk powder
  • 100 ml raspberry jam
  • 100 g dark chocolate melted
  • 100 g white chocolate melted
  • 10-15 pcs Franui pieces

Instructions

  • Whip the cream until soft peaks, add the condemned milk, milk powder (and I like to add little vanilla and salt) and whip until stiff peaks.
  • Melt the chocolate in a microwave in 20 second intervals, stirring, once smooth, set aside to cool.
  • Divide the whipped cream into two bowls. Add white chocolate to one bowl and dark chocolate to another bowl. Whisk bowl separately until combined.
  • Line a 9inch loaf tin with cling wrap generously, alternate scooping the dark and white chocolate, add dollops of raspberry jam as well, add pieces of the Franui and repeat.
  • Smooth out the top and cover with cling wrap. Place in the freezer for 6-8 hours.
  • Remove from the freezer, make off the cling wrap, place a platter on top and flip the tin over, gently remove the tin and peel off the cling wrap. Garnish with more Franui pieces, slice and serve.

Notes

  • Do not over whip the heavy cream or else it will split once you try folding in the melted chocolate.
  • Let the melted chocolate cool down completely before folding.
  • Allow the trifle to set in the freezer for a minimum of 6 hours.

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