Raspberry Ripple Ice Cream

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

2 cups heavy cream

1 can (14 oz) sweetened condensed milk

1/2 cup raspberry jam

Instructions:

Whip the heavy cream in a large bowl until stiff peaks form. This gives the ice cream its light, airy texture.

Gently fold the sweetened condensed milk into the whipped cream, being careful not to deflate the mixture.

Pour half of the mixture into a loaf pan or freezer-safe container. Drop spoonfuls of raspberry jam over the top and use a knife to gently swirl it in.

Add the remaining cream mixture over the top. Swirl in the rest of the raspberry jam to create beautiful ripples.

Freeze for at least 6 hours, or until firm and scoopable.

Notes:

For best results, use chilled ingredients to help the mixture whip and freeze faster.

You can substitute the raspberry jam with fresh raspberry compote or another fruit jam of your choice.

Serve on its own or with crushed cookies or fresh berries for an extra treat.