Why You’ll Love This Recipe

I love how the vibrant raspberry ripple cuts through the velvety ice cream, creating striking pink streaks that look as gorgeous as they taste. The custard is simple, the compote cooks in minutes, and it’s all freezer-ready in just a few hours. It’s the perfect make-ahead summer dessert or celebratory treat any time of year.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ice-cream base

Heavy cream
Whole milk
Granulated sugar
Large egg yolks
Vanilla extract
Pinch of salt

Raspberry ripple

Fresh or frozen raspberries
Granulated sugar
Lemon juice

directions

I warm the cream, milk, half the sugar, and salt in a saucepan until steaming.
In a bowl, I whisk yolks with the remaining sugar until pale. I slowly pour hot cream into the yolks, whisking constantly, then return everything to the pot.
I cook over medium heat, stirring, until the custard coats the back of a spoon. Off heat, I stir in vanilla, strain the mixture, and chill it at least 4 hours (or overnight).
For the ripple, I simmer raspberries, sugar, and lemon juice for 5 minutes, mash lightly, then cool completely.
I churn the cold custard in my ice-cream maker until soft-serve thick. I layer it into a loaf pan, alternating spoonfuls of ice cream with raspberry compote, and swirl gently with a knife.
I cover and freeze 3 hours or until firm. I let the container sit at room temperature 5 minutes before scooping.

Servings and timing

Makes about 1 quart (8 servings)
Hands-on prep: 25 minutes
Chill: 4 hours
Churn + freeze: 3 hours
Total: roughly 7 hours (mostly inactive)

Variations

I swap raspberries for strawberries, blackberries, or a mixed-berry blend.
For a floral twist, I add ½ teaspoon rosewater to the compote.
I fold white-chocolate chunks into the churned base before swirling for extra decadence.
A dairy-free version uses full-fat coconut milk and skips the egg yolks, thickening with 1 teaspoon cornstarch.

storage/reheating

I keep the ice cream tightly covered in the freezer up to 2 weeks. If it firms up too much, I let it rest on the counter 5–10 minutes before serving. No reheating is needed—just scoop and enjoy.

FAQs

How do I prevent ice crystals?

I chill the custard fully before churning and store the finished ice cream in a shallow, airtight container to minimize air exposure.

Can I make this without an ice-cream maker?

Yes. I pour the chilled custard into a loaf pan, freeze 45 minutes, then whisk vigorously. I repeat every 30 minutes for 3 hours, folding in the compote during the final stir.

What if I only have frozen raspberries?

I use them straight from frozen, simmering an extra minute to cook off excess water before cooling.

Why temper the egg yolks?

Gradually adding hot cream prevents curdling, ensuring a smooth, silky custard that churns into creamier ice cream.

Can I cut back on sugar?

Sugar helps control texture; reducing more than 2 tablespoons can make the ice cream icy instead of creamy.

Conclusion

This Raspberry Ripple Ice Cream transforms simple ingredients into a stunning frozen dessert with velvety vanilla richness and vivid berry swirls. It’s easy, impressive, and sure to become a scoop-worthy favorite in my kitchen.