Raspberry Ripple Ice Cream swirls luscious raspberry sauce through rich vanilla cream, creating a refreshing, fruity dessert perfect for warm days.

Scale

2 cups heavy cream

1 cup whole milk

3/4 cup granulated sugar

1 tbsp vanilla extract

2 cups fresh raspberries

1/4 cup sugar (for raspberry sauce)

1 tbsp lemon juice

1. In a saucepan, combine raspberries, 1/4 cup sugar, and lemon juice.

2. Cook over medium heat until raspberries break down, about 5–7 minutes.

3. Strain the mixture to remove seeds and cool the sauce completely.

4. In a large bowl, whisk heavy cream, milk, granulated sugar, and vanilla until sugar dissolves.

5. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.

6. When soft-serve texture forms, layer half of the ice cream into a container.

7. Drizzle raspberry sauce over the layer, then repeat with remaining ice cream and sauce.

8. Use a knife to swirl gently.

9. Freeze for at least 4 hours before serving.

Use frozen raspberries if fresh ones aren’t available.

For a stronger flavor, double the raspberry sauce.

Serve with extra fresh raspberries on top.

Keywords: raspberry, ice cream, summer, frozen dessert