Raspberry Ripple Ice Cream
User Reviews
5.0
27 reviews
Excellent
Raspberry Ripple Ice Cream
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This recipe for Raspberry Ripple Ice Cream is deliciously creamy and easy to make. The fruity floral raspberry rose compote ripples through vanilla ice cream, making it a perfect pairing.
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Ingredients
- 80 ml condensed milk
- 8 ml vanilla extract
- 170 ml heavy whipping cream
- 1 batch Raspberry Rose Compote
Instructions
- Combine the condensed milk and vanilla extract in a small bowl. Set aside.
- In a chilled stand mixer bowl fitted with a wire whisk, add in the heavy whipping cream and whip until soft peaks.
- Fold about 1 C of the whipped cream into the condensed milk mixture to lighten.
- Transfer all of the condensed milk mixture into the whipped cream bowl and continue to whip until stiff (but be careful not to overwhip).
- Add dollops of the raspberry rose compote to the cream mixture and swirl gently with a spatula.
- Transfer the mixture to a clean freezer-safe container, give it a few taps to release any air bubbles and freeze for at least 6 hours.
Nutrition Information
Show Details
Calories
217kcal
(11%)
Carbohydrates
12g
(4%)
Protein
2g
(4%)
Fat
17g
(26%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
65mg
(22%)
Sodium
42mg
(2%)
Potassium
109mg
(3%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
678IU
(14%)
Vitamin C
1mg
(1%)
Calcium
85mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Calories | 217kcal | 11% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 17g | 26% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 65mg | 22% |
| Sodium | 42mg | 2% |
| Potassium | 109mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 678IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 85mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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