Dessert
Homemade Raspberry Ice Cream
5 hServes 8Nutri-Score D€€
D
5 h
5 hHomemade Raspberry Ice Cream
what you need
Ingredients
milkDairy480 ml
heavy creamDairy480 ml
maple syrupPantry120 ml
vanilla bean pastePantry15 ml
saltSpices1 g
fresh raspberriesProduce125 g- coconut sugarPantry12 g
- frozen raspberries (frozen)Produce100 g
- sweet thins cookies (broken into pieces)Bakery60 g
per serving
Nutrition
295kcal
- Carbs
- 22 g
- Proteins
- 3 g
- Fat
- 22 g
what you’ll use
Tools
Stand mixer
Saucepan
Mixing bowl
freezer container
step by step
Method
- Step 1
Make the ice cream base
- Whisk the milk, heavy cream, maple syrup, vanilla bean paste and salt together in a bowl until the syrup is fully dissolved.
- Chill the base in the fridge until very cold.
- Step 2
Make the raspberry jam
- Cook the fresh raspberries with the coconut sugar in a saucepan over medium heat, crushing them as they soften.
- Simmer until thickened into a jam, then set aside to cool.
- Step 3
Churn the ice cream
- Pour the chilled base into the ice cream maker and churn according to the manufacturer's instructions.
- Add the frozen raspberries in the last 2 minutes of churning.
- Step 4
Swirl and freeze
- Fold the raspberry jam and the broken sweet thins through the churned ice cream.
- Transfer to a freezer container and freeze until firm.