Raspberry Ripple Ice Cream Recipe

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

Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.

In a separate bowl, mash raspberries with powdered sugar and lemon juice until smooth.

Once the ice cream has thickened, transfer it to a freezer-safe container, alternating layers of ice cream and raspberry sauce.

Use a spoon or a knife to swirl the raspberry sauce into the ice cream.

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

Serve the raspberry ripple ice cream in bowls or cones and enjoy!