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Raspberry Ripple Ice Cream

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.
Course Dessert
Cuisine American
Prep Time 10 minutes
Chilling Time 6 hours
Total Time 6 hours 10 minutes
Servings 4
Calories 217kcal
Author Michelle



  • 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.


Calories: 217kcal | Carbohydrates: 12g | Protein: 2g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 65mg | Sodium: 42mg | Potassium: 109mg | Fiber: 1g | Sugar: 11g | Vitamin A: 678IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 1mg