Raspberry Ripple Ice Cream

This homemade Raspberry Ripple Ice Cream is rich, creamy, and swirled with a vibrant raspberry sauce. It’s an easy no-churn dessert that’s perfect for summer.

Ingredients (Makes About 1½ Quarts)

Raspberry Ripple

• 2 cups (250 g) fresh or frozen raspberries
• ¼ cup (50 g) granulated sugar
• 1 tablespoon lemon juice

Ice Cream Base

• 2 cups (480 ml) heavy whipping cream, cold
• 1 (14 oz / 397 g) can sweetened condensed milk
• 2 teaspoons vanilla extract
• Pinch of salt

Instructions

1. Make the Raspberry Ripple

1. In a small saucepan, combine the raspberries, sugar, and lemon juice.
2. Cook over medium heat for 5–7 minutes, stirring occasionally, until the berries break down.
3. Press the mixture through a fine-mesh sieve to remove the seeds (optional).
4. Let the raspberry sauce cool completely.

2. Prepare the Ice Cream Base

1. In a large bowl, beat the cold heavy cream until stiff peaks form.
2. In a separate bowl, whisk together the sweetened condensed milk, vanilla extract, and salt.
3. Gently fold the whipped cream into the condensed milk mixture until no streaks remain.

3. Create the Ripple

1. Spoon one-third of the ice cream mixture into a freezer-safe loaf pan or container.
2. Drizzle some of the cooled raspberry sauce over the top.
3. Repeat the layers until all the ice cream base and raspberry sauce are used.
4. Use a butter knife or skewer to gently swirl the raspberry sauce through the ice cream. Avoid overmixing to keep distinct ripples.

4. Freeze

• Cover tightly and freeze for 6 hours, or preferably overnight, until firm.

5. Serve

• Let the ice cream sit at room temperature for 5–10 minutes before scooping.
• Garnish with fresh raspberries or white chocolate shavings, if desired.

Tips

• Chill the mixing bowl and beaters before whipping the cream for the best volume.
• Don’t over-swirl the raspberry sauce, or the ripples will disappear into the ice cream.
• Store in an airtight freezer-safe container for up to 2 weeks for the best texture.

Prep Time: 20 minutes
Cook Time: 7 minutes
Freeze Time: 6 hours
Total Time: About 6 hours 30 minutes
Makes: About 1½ quarts (12 servings)