This recipe for Raspberry Ripple Ice Cream is deliciously creamy and easy to make. The fruity floral raspberry rose compote ripples through vanilla ice cream, making it a perfect pairing.
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My kids wanted me to make a fruit-based ice cream, and I realized that I didn't have any on my site.
I decided to swirl my Raspberry Rose Compote, into a vanilla base cream and this recipe was created!
Why you'll love this recipe
This no-churn ice cream recipe is really easy to make, with no fancy equipment needed.
The flavour of the ice cream is balanced with tangy and floral from the compote, and slightly sweet from the vanilla cream.
Feel free to swap out the raspberry rose compote with a different fruit jam.
Ingredients you'll need
- heavy whipping cream: cold, at least 36% milkfat (MF)
- condensed milk: sweetened, thick milk that acts as the custard for the ice cream
- vanilla extract: use a high-quality, alcohol-based vanilla extract to keep the ice cream creamy and smooth
- raspberry rose compote: or substitute a fruit jam of your liking
How to make it
Combine the condensed milk and vanilla extract in a small bowl. Set aside.
In a chilled stand mixer bowl fitted with a wire whisk, add in the heavy whipping cream and whip until soft peaks.
Fold about 1 C of the whipped cream into the condensed milk mixture to lighten.
Transfer all of the condensed milk mixture into the whipped cream bowl and continue to whip until stiff (but be careful not to overwhip).
Add dollops of the raspberry rose compote to the cream mixture and swirl gently with a spatula.
Transfer the mixture to a clean freezer-safe container, give it a few taps to release any air bubbles and freeze for at least 6 hours.
How to store
Keep the Raspberry Ripple Ice Cream in the freezer until ready to serve.
Store frozen in a freezer-safe container for up to 3 months.
FAQs, tips & substitutions
Can I use a different fruit compote/jam?
Yes, you can use any jam you'd like, just be sure that it's not too runny/liquid.
Can I use half-and-half cream?
For best results, it's best to use full-fat heavy whipping cream.
Can I add fresh fruit to the cream?
Yes, you can add in fresh fruit; just be sure to blot the fruit dry.
How much does this yield?
About 1 pint.
Why won't my cream whip up?
Be sure to keep the heavy whipping cream nice and cold. If you can, keep the mixing bowl chilled as well.
Cold cream will be much easier to whip up.
Also, make sure to give the cream a little shake to incorporate any bits of fat that may have settled to the bottom.
If you're finding the cream still won't whip up, try adding an ice pack to the bottom of the bowl to help chill it down.
Other recipes you may like
Be sure to check out these recipes:
Raspberry Rose Lychee Ispahan Croissant
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Raspberry Ripple Ice Cream
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
- 80 ml condensed milk
- 8 ml vanilla extract
- 170 ml heavy whipping cream
- 1 batch Raspberry Rose Compote
Instructions
- Combine the condensed milk and vanilla extract in a small bowl. Set aside.
- In a chilled stand mixer bowl fitted with a wire whisk, add in the heavy whipping cream and whip until soft peaks.
- Fold about 1 C of the whipped cream into the condensed milk mixture to lighten.
- Transfer all of the condensed milk mixture into the whipped cream bowl and continue to whip until stiff (but be careful not to overwhip).
- Add dollops of the raspberry rose compote to the cream mixture and swirl gently with a spatula.
- Transfer the mixture to a clean freezer-safe container, give it a few taps to release any air bubbles and freeze for at least 6 hours.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
David @ Spiced
What a great idea - and I'm sure your kids were quite pleased when bowls of this ice cream arrived in front of them. 🙂 The ripple makes this one really fun!!
Michelle
Thanks David, they definitely inhaled their scoops of ice cream and apparently have noted that it's their new favourite! 😀 Haha!
Ben | Havocinthekitchen
I'd made raspberry-rose ice cream two or three times over the last two years, but I never managed to post the recipe on the blog. It was just so delicious that every time it disappeared too fast 🙂 So I can confirm this flavour is fantastic, and it's right up my alley!
Michelle
Thanks Ben, yes, I believe you! This flavour is definitely up your alley! Now it's time for you to get a recipe on your blog 😉
Dawn
I could eat ice cream all year long and I'm such a sucker for fruit and berries, so this raspberry ice cream is totally calling my name right now! Big time YUM! I wish I had a big bowl right in front of me and not just on my screen. It looks so creamy!!
Kim Lange
Michelle this has to be so tasty with the raspberry rose flavor and would be too hard to pass up! Such a good combo! YUM!!
Holly
I love anything Raspberry and your ice cream looks fabulous! I love the addition of raspberry rose compote. Sounds so delicious! I better start making homemade ice cream soon.
Raymund | angsarap.net
Nice and simple, Love it
Katherine | Love In My Oven
How lovely my friend! I have always been a fan of anything raspberry. Love the sounds of that raspberry rose compote! Delicious!
Tasia ~ two sugar bugs
Ice cream is always a treat and this raspberry ripple looks incredible! I definitely need to give this recipe a try.
Linsey
Ice cream is always a great treat year round. I always like the aroma of raspberry and having this kind of ice cream fancy me. With the hot climate around, time for a scoop of this ice cream.