Description
A creamy and refreshing homemade ice cream swirled with a vibrant raspberry ripple, perfect for summer treats.
Ingredients
Units
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 1/2 cups fresh or frozen raspberries
- 1/4 cup sugar (for raspberry ripple)
- 1 tbsp lemon juice
Instructions
- In a saucepan, combine raspberries, 1/4 cup sugar, and lemon juice. Cook over medium heat for 10 minutes, stirring occasionally, until raspberries break down.
- Strain the raspberry sauce through a fine sieve to remove seeds. Let it cool completely.
- In a mixing bowl, whisk together heavy cream, milk, granulated sugar, and vanilla extract until the sugar is dissolved.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20–25 minutes.
- Once churned, layer the ice cream in a container, alternating with spoonfuls of the raspberry sauce. Use a knife to swirl the sauce lightly.
- Cover and freeze for at least 4 hours or until firm.
Notes
- You can use store-bought raspberry sauce to save time.
- Try using other berries like strawberries or blueberries for variations.
- Ensure raspberry ripple is fully cooled before layering into ice cream.
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 22g
- Sodium: 30mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
