Fresh Raspberry Ripple Ice Cream ~ regular and no churn
User Reviews
3.3
Fresh Raspberry Ripple Ice Cream ~ regular and no churn
Description
Fresh Raspberry Ripple Ice Cream provides two distinct ways to enjoy homemade raspberry ice cream, either churned or no churn. The churned recipe blends half and half, sweetened condensed milk, and vanilla bean paste, then incorporates pureed fresh raspberries during the final processing to produce delicate swirls throughout the frozen custard. In contrast, the no-churn version whips heavy cream to stiff peaks before folding in crème fraîche, sweetened condensed milk, and vanilla paste, layering and swirling in the raspberry puree before freezing completes the dessert. This results in a creamy texture with bursts of raspberry flavor that doesn’t require an ice cream maker.
This ice cream has a rich, smooth body with the fresh raspberries providing bright, tart ribbons of fruit flavor. The natural sweetness from the condensed milk balances the tang of the fruit, creating a dessert that feels indulgent yet fresh. Whether prepared with an ice cream machine or simply by folding and freezing, the raspberry ripple adds a visually appealing and flavorful contrast to the creamy base.
The ice cream is best served chilled straight from the freezer once fully set, offering a pleasing contrast between creamy and fruity. It can be a refreshing treat on warm days or a simple, elegant dessert at any time. The recipe notes that calorie information applies to the no-churn version specifically.
Ingredients
ice cream machine method
- 6 ounces raspberries fresh
- 16 ounces half and half very cold
- 14 ounces sweetened condensed milk
- 1 tablespoon vanilla bean paste
no churn method
- 6 ounces raspberries fresh
- 1 cup heavy cream very cold, 8.4 ounces
- 8 ounces crème fraîche
- 14 ounces sweetened condensed milk
- 1 tablespoon vanilla paste
Instructions
- For the ice cream machine method: Puree the raspberries in a small food processor. Set aside.
- 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.
- 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
- Puree the raspberries in a small food processor. Set aside.
- Using an electric hand mixer on medium-high speed, whip the heavy cream until stiff peaks form, be careful not to over whip it.
- Beat in the creme fraiche, sweetened condensed milk, and vanilla, blending just until smooth.
- Add the ice cream mixture to a loaf pan, alternately with the raspberry puree.
- 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.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
3.3
You'll Also Love
