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Balsamic Raspberry Ripple Ice Cream
Recipe

7 INGREDIENTS • 7 STEPS • 8HRS 45MINS

Balsamic Raspberry Ripple Ice Cream

4.5
2 ratings
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.
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Compelled to Cook
Hello, I'm Nicole! I aim to help you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com
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.
8HRS 45MINS
Total Time
$0.93
Cost Per Serving
Ingredients
Servings
10
us / metric
Balsamic Vinegar
3 Tbsp
Balsamic Vinegar
or Raspberry Balsamic Vinegar
Water
4 Tbsp
Water
Pure Vanilla Extract
2 tsp
Pure Vanilla Extract, divided
Heavy Cream
2 cups
Heavy Cream
Sweetened Condensed Milk
1 can
(14 oz)
Sweetened Condensed Milk
Nutrition Per Serving
VIEW ALL
Calories
334
Fat
19.2 g
Protein
3.7 g
Carbs
36.7 g
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Balsamic Raspberry Ripple Ice Cream
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author_avatar
Compelled to Cook
Hello, I'm Nicole! I aim to help you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com
Cooking InstructionsHide images
step 1
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.
step 2
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.
step 2 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.
step 3
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 (as needed) into raspberry juice. Cool until chilled.
step 3 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 (as needed) into raspberry juice. Cool until chilled.
step 4
Whip Heavy Cream (2 cups) and Pure Vanilla Extract (1 tsp) until stiff peaks form.
step 5
Fold Sweetened Condensed Milk (1 can) into whipped cream.
step 6
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.
step 6 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.
step 7
Cover and freeze for at least 8 hours.
step 7 Cover and freeze for at least 8 hours.
Tags
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American
4th of July
Gluten-Free
Date Night
Shellfish-Free
Father's Day
Vegetarian
Dessert
Labor Day
Mother's Day
Summer
Valentine's Day
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