Description
A dreamy homemade vanilla ice cream swirled with a bright, tangy raspberry sauce. This Raspberry Reverie Swirl Ice Cream is creamy, fruity, and visually stunning—perfect for hot summer days or elegant dessert presentations.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1½ cups fresh raspberries
- 2 tablespoons lemon juice
- ½ cup powdered sugar
- Pinch of salt
Instructions
- In a medium mixing bowl, whisk together heavy cream, whole milk, granulated sugar, and vanilla extract until sugar is fully dissolved.
- In a small saucepan over medium heat, combine raspberries, lemon juice, powdered sugar, and a pinch of salt. Cook for 5–7 minutes until berries break down into a thick sauce.
- Remove from heat and let the raspberry mixture cool for 5 minutes. Strain through a fine-mesh sieve to remove seeds, then cool completely.
- Pour the cream mixture into your ice cream maker and churn according to manufacturer’s instructions (about 25 minutes) until soft-serve consistency is reached.
- Drizzle in the cooled raspberry sauce and gently swirl using a spoon or spatula. Churn for 1–2 more minutes for a marbled effect.
- Transfer to an airtight freezer-safe container, smooth the top, and freeze for at least 4 hours or until firm.
- Scoop and serve with optional fresh raspberries or white chocolate drizzle.
Notes
- Chill the cream mixture before churning for best texture.
- Frozen raspberries may be used, just thaw and drain first.
- To prevent ice crystals, store with plastic wrap pressed on the surface inside the container.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Churned
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 29g
- Sodium: 45mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg
