Fresh Raspberry Ripple Ice Cream ~ regular and no churn

User Reviews

3.3

228 reviews
Average
  • Prep Time

    5 mins

  • Cook Time

    5 mins

  • Total Time

    25 mins

  • Servings

    6 servings

  • Calories

    336 kcal

  • Course

    Dessert

  • Cuisine

    American

Fresh Raspberry Ripple Ice Cream ~ regular and no churn

The fresh flavor of my homemade raspberry ripple ice cream is delightful and something you won't find in the freezer aisle or ice cream shop.

I Made This!

171 people made this

Save this

136 people saved this

Ingredients

Servings

ice cream machine method

  • 6 ounces fresh raspberries
  • 16 ounces half and half very cold
  • 14 ounces sweetened condensed milk
  • 1 tablespoon vanilla bean paste

no churn method

  • 6 ounces fresh raspberries
  • 1 cup 8.4 ounces heavy cream very cold
  • 8 ounces Creme Fraiche
  • 14 ounces sweetened condensed milk
  • 1 tablespoon vanilla paste
Add to Shopping List

Instructions

  1. For the ice cream machine method: Puree the raspberries in a small food processor. Set aside.
  2. Blend the half and half, sweetened condensed milk, and vanilla bean paste together in a bowl, use a whisk to make sure everything is well blended.
  3. Pour mixture into your ice cream machine and process according to instructions. At the very end, pour in the raspberry sauce and let it process just long enough for the raspberry to get swirled into the ice cream. Transfer to a loaf pan, cover, and freeze for at least 5 hours, or until firm enough to scoop.

No Churn Instructions

  1. Puree the raspberries in a small food processor. Set aside.
  2. Using an electric hand mixer on medium-high speed, whip the heavy cream until stiff peaks form, be careful not to over whip it.
  3. Beat in the creme fraiche, sweetened condensed milk, and vanilla, blending just until smooth.
  4. Add the ice cream mixture to a loaf pan, alternately with the raspberry puree.
  5. Using the handle of a wooden spoon swirl the puree into the ice cream. Cover and put in freezer for at least 5 hours, or until firm enough to scoop.
Equipments used:

Notes

  • Nutrition shown is for churned ice cream. Calories in 1 cup of no-churn raspberry ripple ice cream is 434.

Nutrition Information

Show Details
Serving 1cup Calories 336kcal (17%) Carbohydrates 44g (15%) Protein 8g (16%) Fat 15g (23%) Saturated Fat 9g (45%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Cholesterol 49mg (16%) Sodium 130mg (5%) Potassium 388mg (11%) Fiber 2g (8%) Sugar 42g (84%) Vitamin A 454IU (9%) Vitamin C 10mg (11%) Calcium 276mg (28%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 336 kcal

% Daily Value*

Serving 1cup
Calories 336kcal 17%
Carbohydrates 44g 15%
Protein 8g 16%
Fat 15g 23%
Saturated Fat 9g 45%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Cholesterol 49mg 16%
Sodium 130mg 5%
Potassium 388mg 8%
Fiber 2g 8%
Sugar 42g 84%
Vitamin A 454IU 9%
Vitamin C 10mg 11%
Calcium 276mg 28%
Iron 0.4mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.

Genuine Reviews

User Reviews

Overall Rating

3.3

228 reviews
Average

Write a Review

Drag & drop files here or click to upload
Other Recipes

You'll Also Love

No Churn Strawberry Ripple Ice Cream

American
5.0 (12 reviews)

Raspberry Ripple Ice Cream

American
5.0 (27 reviews)

Peanut Butter Fudge Ripple Ice Cream

American
5.0 (3 reviews)

Caramel Oreo Fudge Ripple Ice Cream

American
5.0 (24 reviews)

Fudge Ripple Chocolate Ice Cream

American
5.0 (27 reviews)

Coffee Chocolate Ripple Ice Cream

American
4.7 (18 reviews)

Tiramisu Ice Cream with Mocha Ripple

Italian, American
5.0 (15 reviews)

Fudge Ripple Ice Cream

American
5.0 (6 reviews)

Toasted Almond Fudge Ripple Ice Cream

American
5.0 (3 reviews)

No Churn Galaxy Ice Cream (Mixed Berry Lemon Ice Cream)

North American, American, Canadian
5.0 (6 reviews)

Raspberry Ripple Cheesecake

Greek, American
5.0 (3 reviews)

No Churn Raspberry Ice Cream

American
5.0 (24 reviews)

No-Churn Raspberry Keto Ice Cream

American
5.0 (12 reviews)