Raspberry Ripple Ice Cream ~ regular and no churn

Fresh Raspberry Ripple Ice Cream

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.

raspberry ripple ice cream in a scoop

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!

                          

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3.18 from 70 votes

Fresh Raspberry Ripple Ice Cream ~ regular and no churn

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.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Yield 6 servings
Author Sue Moran

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.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

Notes:

 

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17 Comments

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  • Reply
    Janet
    September 30, 2021 at 6:51 pm

    All I have are 14 oz. cans of sweetened condensed milk (Eaglebrand) – can I use those? Thank you!!

    • Reply
      Sue Moran
      September 30, 2021 at 7:20 pm

      Yes, that will be perfect.

  • Reply
    Lola
    May 29, 2021 at 7:03 am

    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!!

    • Reply
      Sue Moran
      May 29, 2021 at 7:10 am

      I kind of like the seeds, but definitely strain if you don’t!

  • Reply
    Angela Wirtz
    July 14, 2020 at 7:30 am

    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???

    • Reply
      Sue
      July 14, 2020 at 7:38 am

      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 🙂

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