1. Can I use frozen raspberries instead of fresh ones?

Absolutely! Frozen raspberries work just as well. Simply thaw them before making the swirl. They might release a little more liquid, so cook them down slightly longer for a thicker sauce .

2. How do I prevent ice crystals in homemade ice cream?

To keep raspberry swirl ice cream creamy and smooth: Use full-fat ingredients like heavy cream. Store in an airtight container with plastic wrap pressed on top. Let the ice cream soften at room temperature for 5 minutes before scooping.

3. What’s the best way to make Raspberry Swirl Ice Cream without an ice cream maker?

Try the no-churn method : 1️⃣ Whip 2 cups heavy cream until stiff peaks form. 2️⃣ Fold in 1 can sweetened condensed milk and vanilla. 3️⃣ Swirl in raspberry sauce before freezing.

4. Can I use raspberry jam instead of fresh raspberries for the swirl?

Yes! Raspberry jam or preserves make a great shortcut. For best results, warm the jam slightly and swirl it in for a richer, thicker texture .

Raspberry Swirl Ice Cream Recipe – Creamy & Easy to Make (5 Steps!)

Description

This homemade raspberry swirl ice cream is rich, creamy, and bursting with fresh raspberry flavor. With an easy-to-follow recipe, you can make this no-churn or churned version at home. Perfect for summer or any dessert craving!

Ingredients

Scale

✅ For the Ice Cream Base:

2 cups heavy cream (or coconut cream for dairy-free)
1 cup whole milk (or almond milk for non-dairy)
¾ cup sugar (or natural sweetener for keto)
2 tsp vanilla extract
1 pinch salt

✅ For the Raspberry Swirl:

1 cup fresh or frozen raspberries
¼ cup sugar (or honey/maple syrup)
1 tsp lemon juice

Instructions

1️⃣ In a saucepan, cook raspberries, sugar, and lemon juice until the mixture thickens. Let it cool.
2️⃣ In a mixing bowl, whisk together heavy cream, milk, sugar, vanilla, and salt.
3️⃣ Pour the mixture into an ice cream maker and churn until soft-serve consistency. (For no-churn, whip heavy cream until fluffy, then fold in sweetened condensed milk.)
4️⃣ Layer half of the ice cream in a container, then drizzle the raspberry sauce over it. Repeat the layers.
5️⃣ Use a knife or skewer to gently swirl the raspberry sauce into the ice cream.
6️⃣ Cover and freeze for 4-6 hours until firm.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Churned, No-Churn
Cuisine: American

Nutrition

Calories: 220 kcal
Sugar: 18g
Fat: 12g
Saturated Fat: 7g
Carbohydrates: 24g
Protein: 3g

Keywords: Raspberry swirl ice cream, homemade ice cream, no-churn raspberry ice cream, creamy berry ice cream, raspberry vanilla ice cream