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Raspberry Ripple Ice Cream

A delicious homemade raspberry ripple ice cream that's perfect for summer.
Print Recipe
Preparation Time: 20 minutes
Total Time: 4 hours
Course: Dessert
Cuisine: American
Servings: 6 servings
Calories: 300 kcal

Ingredients 

Ice Cream Base

  • 2 cups Heavy Cream
  • 1 cup Whole Milk
  • ¾ cup Sugar
  • 1 tablespoon Vanilla Extract

Raspberry Sauce

  • 1 cup Raspberries fresh or frozen
  • ¼ cup Sugar
  • 1 tablespoon Lemon Juice

Instructions 

  1. In a mixing bowl, whisk together heavy cream, whole milk, sugar, and vanilla extract until the sugar is dissolved.
  2. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
  3. While the ice cream is churning, make the raspberry sauce. In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the sauce thickens, about 10 minutes. Let it cool.
  4. Once the ice cream is done churning, transfer it to a container, layering it with the raspberry sauce. Use a knife to gently swirl the sauce through the ice cream.
  5. Freeze the ice cream for at least 4 hours or until firm. Serve and enjoy!

Nutritional Value

Calories: 300kcal | Carbohydrates: 30g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 70mg | Sodium: 50mg | Potassium: 200mg | Fiber: 2g | Sugar: 25g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 150mg | Iron: 1mg

Keywords

Ice Cream, Raspberry
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