This Raspberry Ripple Ice Cream is an absolute dream. Most versions are made with a raspberry syrup ripple throughout, but ours is made with a ripple of smooth and creamy raspberry curd! The result is a luscious raspberry ripple in a no-churn simple vanilla ice cream base. This homemade ice cream is sweet and tart and so velvety and delicious! You do need to make the curd ahead of time, but the ice cream itself only takes 15 minutes to mix up (minus freezing time) and no machine is needed! If that wasn't enough, it’s gluten free, nut free, egg free and can be made vegan with a few tweaks!
This Raspberry Ripple Ice Cream is not overly tart or too sweet. It is truly the perfect blend of flavors! My daughter has been into all things raspberry lately and she just loves this simple raspberry ice cream! Although the raspberry curd does need to be made beforehand, no ice cream maker is needed for this recipe, making it super simple to whip up!
For more raspberry recipes, try my Raspberry Cheesecake Cookies, my Lemon Raspberry Cookies, my Raspberry Cookies and my Raspberry Lemonade Cookies.
Reasons to Love This Raspberry Ripple Ice Cream
- Allergy Friendly- This ice cream is gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Super Creamy- This ice cream is so creamy and smooth!
- Eggless Raspberry Curd- We use a quick and easy raspberry curd recipe! It’s easy to make and so delicious. You will need to make it in advance for this recipe. Only about 30 minutes beforehand.
- Easy To Make- No machine is needed and it only takes 15 minutes to whip this ice cream up (after the curd has been made).
Ingredient Notes
- Granulated Sugar- Gives the curd that lovely sweetness that offsets the tartness!
- Cornstarch- Since this is an eggless curd, we need the cornstarch to thicken the curd. This is needed otherwise the curd will not set.
- Kosher Salt- Helps to draw out all the flavors.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
- Orange Juice- I like using orange juice instead of lemon juice in the raspberry curd because it creates a sweeter flavor yet still helps to create that slight tartness. Make sure to use one with zero pulp and no extra sugar added.
- Frozen Raspberries- I used frozen raspberries for this recipe. I like using frozen because there is more liquid when they cook down. If using fresh, you may need more than 1.5 cups of raspberries since they produce less liquid when broken down.
- Butter- We need two tablespoons of unsalted butter or vegan baking stick to help add to the curd's creaminess.
- Sweetened Condensed Milk- It helps the ice cream to be thick, creamy and sweet.
- Pure Vanilla Extract- Make sure the vanilla you use is pure and gf or the ice cream will have a chemical flavor.
- Kosher Salt- Brings all the flavors out.
- Heavy Cream- We need 2 cups (1 pint).
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make this into Vegan Ice Cream
- Use a dairy-free heavy whipping cream.
- Only use vegan sweetened condensed milk that's also gluten free.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter.
- Only use a non-dairy milk of choice.
- If using store bought raspberry curd, make sure it's vegan and gluten free.
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Raspberry Ripple Ice Cream
Here are the step by step instructions to make this raspberry ice cream!
Step 1: Make the Raspberry Curd
Add the granulated sugar, cornstarch, kosher salt to a medium pan and whisk to combine.
Whisk in the orange juice and milk.
Add in the raspberries and cook everything over medium heat, stirring frequently and mashing the raspberries with the whisk. Cook until the mixture begins to bubble and becomes thick like pudding. About 4-6 minutes. Cook for an additional minute after it begins to boil.
Pour through a mesh colander into a heat safe bowl and set aside to cool. Once room temperature, cover and put in the fridge.
You want the raspberry curd thick and cool when you make the ice cream. Make sure it is made at least 30 minutes before.
Step 2: Mix all the Ingredients Minus the Heavy Cream
In a large bowl, use a spatula to combine sweetened condensed milk, vanilla and salt.
Step 3: Whip the Heavy Cream
In a separate large bowl, using a whisk or a hand mixer, beat the heavy cream until soft peaks form.
Step 4: Pour in the Condensed Milk Mixture
Once soft peaks form, pour the sweetened condensed milk mixture into the whipped cream. Whisk again until stiff peaks reform.
Make sure not to over whisk. Stop as soon as you get a stiff peak.
Step 5: Dollop the Raspberry Curd
Using the spatula, pour ⅓ of the ice cream into a 9 x 5 loaf pan.
Then dollop 6 teaspoons of cooled raspberry curd all over the top of the ice cream.
Step 6: Make Swirls, Add More Layers and Freeze
Make swirls with a butter knife.
Pour another ⅓ of the ice cream on top and once again dollop another 6 teaspoons of raspberry curd. Once again swirl with the knife.
Repeat this process one more time for a total of 3 times. Cover the ice cream and freeze overnight.
Expert Tips
- Make the Eggless Raspberry Curd First- Make this first so that it can cool. It needs to cool for at least 30 minutes prior to adding it to the ice cream. I suggest making it the night before so it will be nice and cool. If it has solidified too much before adding it to the ice cream, just mix it with a spoon so it's smooth again. If it is still too thick, pop it in the microwave in a heat safe bowl and heat in 5 second increments until easy enough to dollop.
- Let the Ice Cream Freeze Overnight- No churn ice cream is simple to make but very soft. It really does need to freeze overnight otherwise it will be a soupy mess within a minute of taking it out of the freezer.
- Have the Ice Cream Sit Out Before Serving- Normally no churn ice cream is super soft when left out and will turn to soup in seconds. The acidity of the orange juice seems to make it stay frozen a little longer. After about 10-15 minutes on the counter, the ice cream will have that creamy texture it’s supposed to have.
Recipe FAQs
Yes. This ice cream needs about 6-7 hours to freeze.
No churn ice cream is super soft and needs a long time to solidify. If you don’t freeze it overnight, it will be a soupy mess within minutes of being on your counter.
Yes. This is not sponsored but the brand silk makes one. It says it’s gluten free but I don’t see a certified label, so I would look into that if you have celiac.
As for allergens, it does contain coconut, sunflower and faba bean protein, last time I checked the label. Please always double check ingredients.
Store the ice cream in a 9 x 5 loaf pan or in an airtight ice cream container.
If using a loaf pan, cover the top with plastic wrap and then aluminum foil. Freeze for up to two weeks.
These are my favorite air tight freezer safe ice cream containers.
More Fruity Ice Creams You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!!
📖 Recipe
Raspberry Ripple Ice Cream
Ingredients
For the Raspberry Curd
- ½ cup granulated sugar
- 2 rounded tablespoons cornstarch
- 1 pinch kosher salt
- 1 cup milk
- 3 tablespoons orange juice, no pulp
- 2 cups frozen raspberries
- 2 tablespoons unsalted butter or vegan baking stick
For the Vanilla Ice Cream
- 14 ounces sweetened condensed milk
- 2 teaspoons pure vanilla extract
- 1 pinch kosher salt
- 2 cups heavy whipping cream
Instructions
For the Raspberry Curd
- In a medium saucepan whisk together the ½ cup granulated sugar, 2 rounded tablespoons cornstarch (26 grams) and the 1 pinch kosher salt.
- Add in the 1 cup milk and 3 tablespoons orange juice. Whisk until everything is combined. It may take a minute for the cornstarch to be blended in.
- Add in the 2 cups frozen raspberries and cook everything over medium heat, stirring frequently and mashing the raspberries with the whisk. Cook until the mixture begins to bubble and becomes thick like pudding. About 4-6 minutes. Cook for an additional minute after it begins to boil.
- Remove from heat and immediately whisk in the 2 tablespoons butter.
- Place a mesh colander over a heat proof bowl and pour the curd through the colander to strain it, pushing down on the raspberry chunks. The curd will now be silky smooth with a pudding texture. Set aside to cool or refrigerate.
For the Vanilla Ice Cream
- In a large bowl, using a spatula, combine the 14 ounces sweetened condensed milk, 2 teaspoons pure vanilla extract and the 1 pinch of kosher salt until combined
- In a separate large bowl, using a whisk or a hand mixer, mix the 2 cups heavy cream until soft peaks form.
- Once soft peaks form, pour the sweetened condensed milk mixture into the whipped cream.Whisk everything together until stiff peaks form. Stop immediately when you see a stiff peak. Do not over whisk.
- Pour ⅓ of the ice cream into a 9 x 5 loaf pan. Then dollop 6 teaspoons of cooled raspberry curd all over the top of the ice cream. Take a butter knife and make swirls.
- Pour another ⅓ of the ice cream on top and once again dollop another 6 teaspoons of raspberry curd.
- Once again swirl with the knife. Repeat this process one more time for a total of 3 times.
- If using a loaf pan, cover the pan in plastic wrap, then aluminum foil and freeze for at least 6 hours or overnight. You can also use an airtight freezer safe ice cream container.
- When ready to serve, let ice cream sit out for about 10-15 min prior to serving, to soften. Enjoy!
Nancy DiPaola says
Your raspberry ripple ice cream is utterly amazing the directions were easy to follow and the family loved it so much thank you so much for the recipe,
John says
This ice cream is the best! Perfect for these hot days we've been having!