Description
A luscious homemade raspberry ripple ice cream that combines creamy texture with vibrant berry flavors, perfect for summer indulgence.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 2 tablespoons sugar
- 1 tablespoon lemon juice
Instructions
- Whip the cream: In a mixing bowl, use an electric mixer to whip the heavy cream until stiff peaks form.
- Fold in the condensed milk: Gently fold in the sweetened condensed milk and vanilla extract.
- Simmer the raspberries: In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook until thickened.
- Create the ripple: Fold the raspberry mixture into the cream mixture.
- Freeze it up: Pour the mixture into a loaf pan, cover, and freeze for at least 240 minutes or until firm.
- Scoop and enjoy: Serve in bowls and relish the flavor.
Notes
Chill your mixing bowl before whipping cream for better volume. Can be made a week in advance and stored in the freezer.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: raspberry, ice cream, summer dessert, homemade dessert, fruity ice cream