Balsamic Raspberry Ripple Ice Cream

No ice cream maker? No problem! This lovely Balsamic Raspberry Ripple Ice Cream is no churn, yet creamy and sweet with tart raspberry veins running through it. It’s a no fuss way to enjoy a scoop of cool indulgence any summer.

Total Time

8hr 45min

4.5

2 Ratings

Author: Compelled to Cook

Servings:

Ingredients

•

3 Tbsp

Balsamic Vinegar

or Raspberry Balsamic Vinegar

•

3 cups

Fresh Raspberries

•

1/3 cup

Granulated Sugar

•

4 Tbsp

Water

•

1 tsp

Pure Vanilla Extract , divided

•

2 cups

Heavy Cream

•

1 can
(14 oz)

Sweetened Condensed Milk

Cooking Instructions

In a small sauce pan add Balsamic Vinegar (3 Tbsp) and heat over medium until it begins to boil. Allow to reduce for 1 minute, stirring often. Set aside.

In a medium sauce pan stir together Fresh Raspberries (3 cups) , Granulated Sugar (1/3 cup) , and Water (4 Tbsp) . Cook over medium heat until raspberries are mashed down and mixture is bubbling. Continue to cook until thick and syrupy, stirring often, approximately 10 minutes.

Strain using a fine mesh sieve, pressing solids against the sides to expel as much juice as possible. Discard solids and stir reduced balsamic vinegar and Pure Vanilla Extract (1/2 tsp) into raspberry juice. Cool until chilled.

Whip Heavy Cream (2 cups) and Pure Vanilla Extract (1 tsp) until stiff peaks form.

Fold Sweetened Condensed Milk (1 can) into whipped cream.

Pour half into a 9x5-inch loaf pan. Drizzle half the raspberry sauce over the cream mixture. Pour remaining cream mixture over to cover completely. Top with remaining raspberry sauce and swirl using a bread knife.

Cover and freeze for at least 8 hours.

Nutrition Per Serving

CALORIES

334

FAT

19.2 g

PROTEIN

3.7 g

CARBS

36.7 g