• Raspberry Ripple Ice Cream

    Lusciously Creamy Vanilla Ice Cream with a Tart Raspberry Swirl

    Ingredients:

    For the Ice Cream Base:

    2 cups heavy cream

    1 cup whole milk

    3/4 cup sugar

    1 tablespoon vanilla extract

    For the Raspberry Swirl:

    1 1/2 cups fresh or frozen raspberries

    1/4 cup sugar

    1 teaspoon lemon juice

    Directions:

    In a saucepan over medium heat, combine raspberries, sugar, and lemon juice. Stir and cook for 8–10 minutes until berries break down and mixture thickens. Strain to remove seeds and cool completely.

    In a large mixing bowl, whisk together cream, milk, sugar, and vanilla until sugar dissolves.

    Pour the ice cream base into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–30 minutes).

    Transfer half of the churned ice cream to a container. Spoon half of the raspberry sauce over it and swirl gently with a knife.

    Repeat with the remaining ice cream and raspberry sauce. Do not overmix to preserve the ripple effect.

    Cover and freeze for at least 4 hours or until firm.

    Prep Time: 15 minutes | Cooking Time: 10 minutes | Churn Time: 30 minutes | Freeze Time: 4 hours
    Total Time: 4 hours 55 minutes
    Kcal: 290 kcal | Servings: 6 servings

    #raspberryripple #homemadeicecream #fruitydessert #berryicecream #icecreamlover #vanillaripple #raspberryswirl #frozentreat #summerdessert #homemadegoodness #easyicecream #fruitflavoredicecream #sweettooth #icecreamrecipe #creamyicecream #raspberrydessert #swirledicecream #dessertinspo #churnedicecream #noeggicecream

    Swirled to perfection This Raspberry Ripple Ice Cream is a dreamy blend of vanilla cream and tangy raspberry ribbons!
    Raspberry Ripple Ice Cream Lusciously Creamy Vanilla Ice Cream with a Tart Raspberry Swirl Ingredients: For the Ice Cream Base: 2 cups heavy cream 1 cup whole milk 3/4 cup sugar 1 tablespoon vanilla extract For the Raspberry Swirl: 1 1/2 cups fresh or frozen raspberries 1/4 cup sugar 1 teaspoon lemon juice Directions: In a saucepan over medium heat, combine raspberries, sugar, and lemon juice. Stir and cook for 8–10 minutes until berries break down and mixture thickens. Strain to remove seeds and cool completely. In a large mixing bowl, whisk together cream, milk, sugar, and vanilla until sugar dissolves. Pour the ice cream base into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–30 minutes). Transfer half of the churned ice cream to a container. Spoon half of the raspberry sauce over it and swirl gently with a knife. Repeat with the remaining ice cream and raspberry sauce. Do not overmix to preserve the ripple effect. Cover and freeze for at least 4 hours or until firm. Prep Time: 15 minutes | Cooking Time: 10 minutes | Churn Time: 30 minutes | Freeze Time: 4 hours Total Time: 4 hours 55 minutes Kcal: 290 kcal | Servings: 6 servings #raspberryripple #homemadeicecream #fruitydessert #berryicecream #icecreamlover #vanillaripple #raspberryswirl #frozentreat #summerdessert #homemadegoodness #easyicecream #fruitflavoredicecream #sweettooth #icecreamrecipe #creamyicecream #raspberrydessert #swirledicecream #dessertinspo #churnedicecream #noeggicecream Swirled to perfection This Raspberry Ripple Ice Cream is a dreamy blend of vanilla cream and tangy raspberry ribbons!
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  • Looking for a refreshing treat to beat the heat?

    Blueberry-Lime Ice Cream

    Ingredients:
    - 2 cups fresh blueberries
    - 1 cup coconut milk
    - 1/2 cup honey or maple syrup
    - 1/4 cup lime juice
    - Zest of 1 lime
    - 1 teaspoon vanilla extract
    - Pinch of salt

    Preparation Steps:
    1. In a blender, combine the blueberries, coconut milk, honey or maple syrup, lime juice, lime zest, vanilla extract, and salt.
    2. Blend until smooth and well combined.
    3. Taste and adjust sweetness if necessary.
    4. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
    5. Transfer the churned ice cream to a container and freeze for at least 4 hours to firm up.
    6. Scoop and serve, garnishing with extra blueberries or lime zest if desired.

    Prep Time: 15 mins | Cooking Time: 0 mins | Total Time: 4 hrs 15 mins
    Calories: 150 kcal per serving | Servings: 6 servings

    Suggested Pairings: Serve with a sprinkle of granola or alongside fresh fruit for an extra crunch!

    #blueberryicecream #summertreats #dessertgoals
    Looking for a refreshing treat to beat the heat? Blueberry-Lime Ice Cream Ingredients: - 2 cups fresh blueberries - 1 cup coconut milk - 1/2 cup honey or maple syrup - 1/4 cup lime juice - Zest of 1 lime - 1 teaspoon vanilla extract - Pinch of salt Preparation Steps: 1. In a blender, combine the blueberries, coconut milk, honey or maple syrup, lime juice, lime zest, vanilla extract, and salt. 2. Blend until smooth and well combined. 3. Taste and adjust sweetness if necessary. 4. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. 5. Transfer the churned ice cream to a container and freeze for at least 4 hours to firm up. 6. Scoop and serve, garnishing with extra blueberries or lime zest if desired. Prep Time: 15 mins | Cooking Time: 0 mins | Total Time: 4 hrs 15 mins Calories: 150 kcal per serving | Servings: 6 servings Suggested Pairings: Serve with a sprinkle of granola or alongside fresh fruit for an extra crunch! #blueberryicecream #summertreats #dessertgoals
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  • Raspberry Ripple Ice Cream

    Creamy Vanilla Ice Cream with Luscious Raspberry Swirl

    Ingredients:

    2 cups heavy cream

    1 cup whole milk

    3/4 cup granulated sugar

    1 tablespoon vanilla extract

    1 1/2 cups fresh or frozen raspberries

    3 tablespoons sugar (for the ripple)

    1 teaspoon lemon juice

    Directions:

    In a medium saucepan, combine raspberries, 3 tablespoons sugar, and lemon juice. Simmer over medium heat for 8–10 minutes, stirring occasionally, until thickened. Press through a fine mesh strainer to remove seeds. Chill the raspberry sauce completely.

    In a large bowl, whisk together heavy cream, milk, sugar, and vanilla extract until sugar is dissolved.

    Pour the cream mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes) until it reaches a soft-serve consistency.

    Transfer half of the churned ice cream into a loaf pan. Spoon half of the raspberry sauce over it and swirl gently with a knife. Repeat with the remaining ice cream and sauce.

    Cover with plastic wrap and freeze for at least 4 hours, or until firm.

    Scoop and serve with fresh raspberries if desired.

    Prep Time: 20 minutes | Churning Time: 25 minutes | Freeze Time: 4 hours | Total Time: 4 hours 45 minutes
    Kcal: 290 kcal | Servings: 8 servings

    #raspberryicecream #homemadeicecream #rippleicecream #summerdessert #frozentreats #icecreamlover #creamydesserts #berriesandcream #dessertgoals #vanillaripple #freshraspberries #sweettoothfix #noartificialflavors #homemadegoodness #icecreamseason #summerindulgence #easyicecream #fruityswirl #freezerdessert #churnedicecream

    Sweet, creamy, and bursting with raspberry goodness! This Raspberry Ripple Ice Cream is your homemade summer scoop dream
    Raspberry Ripple Ice Cream Creamy Vanilla Ice Cream with Luscious Raspberry Swirl Ingredients: 2 cups heavy cream 1 cup whole milk 3/4 cup granulated sugar 1 tablespoon vanilla extract 1 1/2 cups fresh or frozen raspberries 3 tablespoons sugar (for the ripple) 1 teaspoon lemon juice Directions: In a medium saucepan, combine raspberries, 3 tablespoons sugar, and lemon juice. Simmer over medium heat for 8–10 minutes, stirring occasionally, until thickened. Press through a fine mesh strainer to remove seeds. Chill the raspberry sauce completely. In a large bowl, whisk together heavy cream, milk, sugar, and vanilla extract until sugar is dissolved. Pour the cream mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes) until it reaches a soft-serve consistency. Transfer half of the churned ice cream into a loaf pan. Spoon half of the raspberry sauce over it and swirl gently with a knife. Repeat with the remaining ice cream and sauce. Cover with plastic wrap and freeze for at least 4 hours, or until firm. Scoop and serve with fresh raspberries if desired. Prep Time: 20 minutes | Churning Time: 25 minutes | Freeze Time: 4 hours | Total Time: 4 hours 45 minutes Kcal: 290 kcal | Servings: 8 servings #raspberryicecream #homemadeicecream #rippleicecream #summerdessert #frozentreats #icecreamlover #creamydesserts #berriesandcream #dessertgoals #vanillaripple #freshraspberries #sweettoothfix #noartificialflavors #homemadegoodness #icecreamseason #summerindulgence #easyicecream #fruityswirl #freezerdessert #churnedicecream 🍨 Sweet, creamy, and bursting with raspberry goodness! This Raspberry Ripple Ice Cream is your homemade summer scoop dream 🍓☀️
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