Raspberry Ripple Ice Cream
Creamy Vanilla Ice Cream with Luscious Raspberry Swirl
Ingredients:
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1 tablespoon vanilla extract
1 1/2 cups fresh or frozen raspberries
3 tablespoons sugar (for the ripple)
1 teaspoon lemon juice
Directions:
In a medium saucepan, combine raspberries, 3 tablespoons sugar, and lemon juice. Simmer over medium heat for 8–10 minutes, stirring occasionally, until thickened. Press through a fine mesh strainer to remove seeds. Chill the raspberry sauce completely.
In a large bowl, whisk together heavy cream, milk, sugar, and vanilla extract until sugar is dissolved.
Pour the cream mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes) until it reaches a soft-serve consistency.
Transfer half of the churned ice cream into a loaf pan. Spoon half of the raspberry sauce over it and swirl gently with a knife. Repeat with the remaining ice cream and sauce.
Cover with plastic wrap and freeze for at least 4 hours, or until firm.
Scoop and serve with fresh raspberries if desired.
Prep Time: 20 minutes | Churning Time: 25 minutes | Freeze Time: 4 hours | Total Time: 4 hours 45 minutes
Kcal: 290 kcal | Servings: 8 servings
#raspberryicecream #homemadeicecream #rippleicecream #summerdessert #frozentreats #icecreamlover #creamydesserts #berriesandcream #dessertgoals #vanillaripple #freshraspberries #sweettoothfix #noartificialflavors #homemadegoodness #icecreamseason #summerindulgence #easyicecream #fruityswirl #freezerdessert #churnedicecream
Sweet, creamy, and bursting with raspberry goodness! This Raspberry Ripple Ice Cream is your homemade summer scoop dream
Raspberry Ripple Ice Cream
Creamy Vanilla Ice Cream with Luscious Raspberry Swirl
Ingredients:
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1 tablespoon vanilla extract
1 1/2 cups fresh or frozen raspberries
3 tablespoons sugar (for the ripple)
1 teaspoon lemon juice
Directions:
In a medium saucepan, combine raspberries, 3 tablespoons sugar, and lemon juice. Simmer over medium heat for 8–10 minutes, stirring occasionally, until thickened. Press through a fine mesh strainer to remove seeds. Chill the raspberry sauce completely.
In a large bowl, whisk together heavy cream, milk, sugar, and vanilla extract until sugar is dissolved.
Pour the cream mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes) until it reaches a soft-serve consistency.
Transfer half of the churned ice cream into a loaf pan. Spoon half of the raspberry sauce over it and swirl gently with a knife. Repeat with the remaining ice cream and sauce.
Cover with plastic wrap and freeze for at least 4 hours, or until firm.
Scoop and serve with fresh raspberries if desired.
Prep Time: 20 minutes | Churning Time: 25 minutes | Freeze Time: 4 hours | Total Time: 4 hours 45 minutes
Kcal: 290 kcal | Servings: 8 servings
#raspberryicecream #homemadeicecream #rippleicecream #summerdessert #frozentreats #icecreamlover #creamydesserts #berriesandcream #dessertgoals #vanillaripple #freshraspberries #sweettoothfix #noartificialflavors #homemadegoodness #icecreamseason #summerindulgence #easyicecream #fruityswirl #freezerdessert #churnedicecream
🍨 Sweet, creamy, and bursting with raspberry goodness! This Raspberry Ripple Ice Cream is your homemade summer scoop dream 🍓☀️
