Raspberry Ripple Ice Cream

5 from 2 votes

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!

Prep Time30

Cook Time6

Freeze Time6

Total Time6 36

Course: Desserts

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 475kcal

Author: Lee

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

US Customary - Metric

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!

Video

Notes

Vegan: Use vegan sugar, vegan baking sticks, non-dairy milk, dairy free heavy whipping cream, vegan sweetened condensed milk and vegan raspberry curd.

Storing: 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 for up to 14 days.

Serving: Let sit at room temperature for 10 minutes prior to serving.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.

Nutrition