Raspberry Ripple Ice Cream ~ I can remember ordering it as a kid, there’s something about raspberries that just screams summertime, right? 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.
When it comes to making homemade ice cream you have a lot more leeway to experiment than you might think. I made this Raspberry Ripple ice cream in several different ways this week and every one got big thumbs up from my taste testers. In fact there was an angry mob on one occasion when a batch was off limits because I hadn’t gotten around to photographing it. I guess ice cream season is officially here, at least in our house. I can’t say that one method or the other got higher marks, so feel free to make this frozen treat with or without a machine.
Fresh raspberry puree is the key to the outrageous fresh berry flavor of this ice cream, no matter which method you choose. You’ll need 6 ounces of raspberries, or one of those standard little plastic packs. A quick blitz in a small food processor turns the berries into a sweet-tart puree. No added sugar is necessary. Try not to ‘taste test’ too much, you’re going to want it all for your raspberry ripple ice cream!
Each time I made this raspberry ripple ice cream I tried a different ‘rippling’ technique.
When I used my ice cream machine I poured the raspberry puree into the machine at the very last minute, and ran it just long enough to allow the fruit to cycle through the ice cream. That resulted in a faintly pink toned ice cream with a delicate ripple running all through it. When I made the no-churn, I layered the puree in with the ice cream mixture and swirled with the handle of a wooden spoon. Of course try this with any other berry ~ blackberries, blueberries, black raspberries ~ go to town with fresh summer berries, you won’t be disappointed. Be sure to include the vanilla paste, the flavors mingle together so well.
If you decide you DO want an ice cream machine…
I get asked all the time about what machine I recommend, and if you do want to go the machine route, I use and recommend Cuisinart.
- The machine I use is on the left, and it’s the base model. It works great for ice cream, frozen yogurt, and sorbets, and makes all of them in about 2o minutes.
- The one on the right is a few dollars more and the main benefit to that one is that the capacity is slightly larger. You can click on either photo for more info. My ice cream machine has been one of my favorite kitchen tools over the years, it has given me and my family lots of pleasure!
Fresh Raspberry Ripple Ice Cream ~ regular and no churn
Ingredients
ice cream machine method
- 6 ounce pack of fresh raspberries
- 2 cups (16 ounces) cold half and half
- 14 ounce can of sweetened condensed milk
- 1 Tbsp vanilla bean paste
no churn method
- 6 ounce pack of fresh raspberries
- 1 cup 8.4 ounces heavy cream
- 8 ounces creme fraiche
- 14 ounce can sweetened condensed milk
- 1 Tbsp 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.
- For the No Churn Ice Cream: Puree the raspberries in a small food processor, set aside.
- 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.
Notes:
- The Vanilla Bean Paste complements the raspberry flavor beautifully. If you can’t find it you can use vanilla extract, or the seeds of a vanilla bean.
- You can substitute sour cream if you can’t find creme fraiche. (Hint, it’s right next to the sour cream in large supermarkets.)
- Are you craving raspberries? Then you’ve got to try my NO BAKE RASPBERRY CHEESECAKE BARS ~ the combination of the fresh raspberry with the creamy cheesecake and dark chocolate is insane. If you’re a coconut fan then maybe my FRESH RASPBERRY COCONUT BARS will be more up your alley.
- There are endless homemade ice cream recipes out there… here are a few from my fellow bloggers ~ I like Dark Chocolate Orange Ice Cream, No Churn Cinnamon Ice Cream, Peanut Butter Fudge, or Low Carb Mint Chocolate Chip.
Thanks for pinning!
All I have are 14 oz. cans of sweetened condensed milk (Eaglebrand) – can I use those? Thank you!!
Yes, that will be perfect.
Hi Sue, I’d really like to try this! We have a huge raspberry patch on our farm so I have no excuses not to! One question, do you strain out the seeds? I don’t love the seeds. Thanks!!
I kind of like the seeds, but definitely strain if you don’t!
Hi Sue,
I went and bought the Cuisinart ice cream maker! Love it!!!!
Just made your plum sorbet – so good!!!
I think I saw somewhere on your site that you have a
basic ice cream base that you keep in the freezer, then
run it through the blender before adding the flavors –
was that you or am I just in a plum sorbet stupor???
Hey Angela, congrats on your new machine! I don’t think that was me with the ice cream base recipe, but I love the idea and might play around with that 🙂