Description
A simple and irresistible recipe for homemade Raspberry Ripple Ice Cream, featuring swirls of raspberry jam.
Ingredients
Scale
- 2 cups heavy cream
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup raspberry jam
Instructions
- Whip heavy cream until stiff peaks form. Fold in condensed milk.
- Pour half the mixture into a loaf pan. Swirl in raspberry jam.
- Add the remaining cream mixture and more jam swirls.
- Freeze for 6 hours.
Notes
- Ensure the heavy cream is chilled for better whipping results.
- For a smoother texture, use a high-quality raspberry jam.
- Let the ice cream sit at room temperature for a few minutes before scooping.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 30g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg
Keywords: Raspberry Ripple Ice Cream, homemade ice cream, dessert recipes