A delightful Raspberry Swirl Ice Cream that combines rich flavors with a refreshing twist, perfect for hot summer days.

Scale

2 cups heavy cream

1 cup whole milk

3/4 cup granulated sugar

1 tsp vanilla extract

1 cup fresh raspberries

1/4 cup raspberry sauce

1/2 cup chopped dark chocolate (optional)

1 can coconut cream (for dairy-free)

1 cup almond milk (for dairy-free)

blackberries and strawberries (for berry medley)

1 tbsp Chambord (for boozy swirl)

crushed graham crackers or Oreos (for cookie crunch)

In a mixing bowl, whisk together the heavy cream, milk, sugar, and vanilla extract until well combined.
If making a variation, add quinoa chocolate, coconut cream, or almond milk as needed.
In a saucepan over medium heat, cook the raspberries until they break down, then strain to make raspberry sauce.
Pour the cream mixture into an ice cream maker and churn according to manufacturer instructions.
Once churned, swirl in raspberry sauce and any additional mix-ins (dark chocolate, berries, or crushed cookies).
Transfer the ice cream to a container and freeze for at least 4 hours or until firm.
Scoop and enjoy your homemade Raspberry Swirl Ice Cream!

For a richer flavor, use dark chocolate and consider adding a splash of Chambord for an adult twist.

Keywords: Raspberry Swirl Ice Cream Recipe, homemade ice cream, summer dessert, dairy-free ice cream, berry ice cream