5.0 from 27 votes
Raspberry Ripple Ice Cream
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.
Prep Time
10 mins
Additional Time
6 hrs
Total Time
6 hrs 10 mins
Servings: 4
Calories: 217 kcal
Course:
Dessert
Cuisine:
American
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.
Cup of Yum
Nutrition Information
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
% 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.