This Raspberry Swirl Ice Cream is made with my go-to homemade vanilla ice cream recipe and swirled with fresh raspberries and raspberry jam! Bring on the summer desserts!
Homemade vanilla ice cream. Fresh raspberries. Sweet raspberry jam. I mean . . . need I say more?
There is something about fruit in ice cream that makes it feel more like “this-dessert-means-i’m-living-my-best-summer-life-i’m-supposed-to-be-eating-this” and less like “whoa-where-did-half-the-pint-go-i-better-hit-the-gym.” And I respect that in a dessert.
This raspberry swirl ice cream is oh-so-creamy. It is a super simple ice cream recipe that does not require double-boiling anything. And it is sweetened with maple syrup (and does not taste like maple), so we may as well call it healthy. (Kidding, guys. Calm down.)
The only important thing you have to decide now is waffle cone? sugar cone? cardboard cone? Not going to lie. I love them all. Oh yea and hot fudge. Because duh. It’s fudge.
How To Make Homemade Ice Cream?
The best and simplest homemade vanilla ice cream recipe ever + an ice cream maker + mix-ins. If you have these three things, you are set for summer. You need not make more plans.
I use a Cuisinart Ice 100 Compressor Ice Cream Maker, which is A+++++ for ice cream making, because it has a compressor and does not require a pre-chilled bowl.
What Are The Best Homemade Ice Cream Recipes?
I am working on them! I’m a big fan of this raspberry swirl ice cream, obvi. But may I also highly recommend this Homemade Cherry Garcia Ice Cream Recipe.
What If I Don’t Have An Ice Cream Machine?
Start googling “no-freeze,” as well as “nice cream” recipes and see a whole world open before your very eyes! One of my favorites is this Disney Lover’s Chocolate Covered Banana Nice Cream.
What Should I Do With Leftover Ice Cream?
Erm. okay. setting aside the unfathomable fact that you have leftover ice cream, here are some great recipes to use up some leftover ice cream:
- Layer it in Mud Pie with Homemade Hot Fudge;
- Top off the World’s Easiest (and Best) Apple Crisp or some Cardamom Oat Fruit Crumble;
- Substitute the whipped cream layer in any fool or trifle recipe, e.g., this Lemon Berry Fool;
- Serve aside some Classic Chocolate Birthday Cake.
mikaela | wyldflour
1 1/2 Quarts Ice Cream
Serves 12
This Raspberry Swirl Ice Cream is made with my go-to homemade vanilla ice cream recipe and swirled with fresh raspberries and raspberry jam!
1 hr, 30 Prep Time
1 hr, 30 Total Time
Save RecipeIngredients
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup grade A dark maple syrup
- 1/4 teaspoon salt
- 1 1/2 tablespoons pure vanilla extract
- 2 1/2 cups fresh raspberries, washed and completely dried (see note)
- 5 tablespoons raspberry jam
Instructions
- Whisk together cream, milk, maple syrup, salt, and vanilla extract. Freeze according to the directions of your ice cream maker. (I use a Cuisinart Ice 100 Compressor Ice Cream Maker, which took 40 minutes to get this recipe to soft-serve / mix-ins point.)
- While the ice cream is churning, use you fingers to break up the fresh raspberries into halves and quarters.
- Once the ice cream has reached soft-serve point, remove and add to a large mixing bowl. Fold the raspberries into the ice cream.
- For Soft-Serve: serve immediately with raspberry jam drizzled over each serving.
- For Fully-Frozen: Spoon a third of the ice cream mixture into a 9"x5" loaf pan. Drizzle 2 tablespoons of raspberry jam over the ice cream and use a butter knife to swirl the jam into the ice cream. (Don't over-swirl, unless you want it fully mixed in!) Spoon the second third of the ice cream mixture over the first. Drizzle another 2 tablespoons of jam and swirl. Spoon the last third of the ice cream mixture into the pan and drizzle with the final 1 tablespoon of jam. Lightly swirl and then cover tightly with plastic wrap, pressing the wrap down to touch the ice cream. Immediately freeze until solid!
Notes
Frozen v. Fresh Raspberries: I recommend making this recipe with completely dry fresh raspberries, because any added water will contribute to a slightly more "icy" texture instead of creamy. I have made this recipe with frozen raspberries--it is delicious, but just slightly more icy in texture, because of the additional water content that comes from frozen berries. If you use frozen, thaw the frozen raspberries and try to lightly squeeze some of the water out of them before using!
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