Blue Raspberry Ice Cream Recipe
Are you looking for an easy and delicious dessert that’s sure to be a hit? This blue raspberry ice cream is just the thing! With its creamy and smooth texture, this sweet treat is perfect for summer days or an after-dinner snack. Follow this step-by-step guide for a delicious blue raspberry ice cream that’s guaranteed to satisfy your sweet tooth.
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Servings: 4 people
Calories: 199kcal
Equipment
- bowl
- Food processor or blender
- container
- Scoop
Ingredients
- 1/4 teaspoon raspberry extract meticulously included to bring a delightful and fruity essence, adding a burst of tangy sweetness to the dessert.
- 1 drop blue gel food coloring adjust to desired color intensity, thoughtfully added to create a visually striking hue, enhancing the overall presentation and adding a touch of whimsy to the dessert.
- 1/4 teaspoon vanilla extract carefully added to infuse the dessert with a warm and aromatic vanilla flavor, enhancing the overall taste profile.
- 1 cup cold heavy cream skillfully incorporated to create a light and airy texture, resulting in a velvety and smooth consistency that melts in your mouth.
- 5 oz. Raspberry Preserves or 1 cup fresh raspberries chosen for their vibrant and juicy nature, providing bursts of tartness and adding a visually appealing element to the dessert.
- 1/2 7- oz. can sweetened condensed milk thoughtfully measured to provide a creamy and indulgent sweetness, adding richness and depth of flavor to the dessert.
Instructions
- In a large bowl, whisk together the condensed milk and heavy cream until well combined.
- Add in the vanilla extract, raspberry extract, and food coloring and stir to combine.
- If using preserves, fold it into the mixture until just blended. If using fresh raspberries, puree them in a food processor or blender and add to the mixture.
- Pour the ice cream base into your ice cream maker into another dish. Churn for about 20-30 minutes until it is thick and creamy.
- Transfer the churned ice cream into an airtight container and freeze for at least 4-6 hours before serving.
- Scoop the ice cream into individual bowls.
Notes
-If using fresh raspberries, you may want to strain the mixture before adding it to the ice cream maker, as some of the seeds can get stuck in the churning blades.
-To make sure your ice cream is extra creamy, let it freeze for at least 6 hours.
-If you don't have an ice cream maker, you can still make this recipe by simply freezing the ice cream base in a shallow baking dish, stirring it every hour or so for 4-6 hours until it is frozen.
-This ice cream tastes great on its own, but you can also top it with some whipped cream and fresh raspberries for an extra special treat!
-To make sure your ice cream is extra creamy, let it freeze for at least 6 hours.
-If you don't have an ice cream maker, you can still make this recipe by simply freezing the ice cream base in a shallow baking dish, stirring it every hour or so for 4-6 hours until it is frozen.
-This ice cream tastes great on its own, but you can also top it with some whipped cream and fresh raspberries for an extra special treat!