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This raspberry swirl ice cream is one of the prettiest ice creams you can make with gorgeous streaks of pink berries through a creamy almond ice cream base.

Think of it as part sorbet, part ice cream, but all refreshing.

I love raspberries and almonds together and I couldn’t pass up an opportunity to put them together in a creamy ice cream when my local grocery store had organic raspberries on sale. Making the swirls is really fun, and it’ll reward you with so many streaks of pretty pink.

This is sitting on the porch, enjoying a bowl of something cold kind of ice cream while the sun is baking everything else. Find the nicest berries and let’s make this.

Raspberry Swirl Ice Cream

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What you’ll love about raspberry ice cream

Almond + raspberries: there’s few things that taste better together than raspberries and almonds. I don’t know why they go so well together, but once you taste it, you’ll know too.
Swirls!!!: I love making marbling patterns in my baking. It’s one of the easiest things you can do to make your food look beautiful.
Made for cookies: this ice cream, maybe even more than all my other ice creams tastes incredible with pizzelle waffle cups or mini waffle cones. I made a batch of krumkake, which is another variation of a waffle cookie for this ice cream specifically, boosted with a little almond extract. The buttery crisp of the cookies just brings out the best in the ice cream.

raspberry swirl ice cream in cone with raspberries and text overlay

Ingredients for raspberry swirl ice cream

Whipping cream
Sweetened condensed milk
Raspberries
Sliced almonds
Almond extract

How to make raspberry swirl ice cream

Chill: the bowl and the beaters of a stand mixer.
Whip: the cream and almond extract to until it’s fluffy and holds its shape.
Blend: the berries with a small amount of the sweetened condensed milk.
Drizzle: the sweetened condensed milk into the cream. Fold the two together until you get a smooth, even consistency.
Fold: add the sliced almonds and about half of the raspberry puree. Fold everything together with a few turns of a spatula.
Layer: Line a loaf pan with a piece of parchment on the bottom. Pour in a little bit of the cream mixture, then swizzle over a layer of the raspberry in lazy zigzags over the top. Continue layering until you’ve filled up the loaf pan.
Marble: Drag a butter knife up and down and sideways through the ice cream to swirl in the raspberry.
Freeze: Cover the top of the pan with a piece of plastic wrap. Freeze overnight.
Scoop it!: add your favorite cookie.

Raspberry Swirl Ice Cream

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Author: Elizabeth Farr
Total Time: 8 hours 17 minutes
Yield: 8 cups

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Description

Refreshing raspberries whizzed up into a swirly, creamy almond ice cream with delicious toasted almonds

Ingredients

Scale

2 cups heavy whipping cream (472 mL)
1 tsp almond extract
14 oz can sweetened condensed milk (414 mL)
12 ounces fresh raspberries, preferably organic
1/2 cup sliced almonds

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Instructions

- Chill the bowl you’re using to whip your cream and the beaters for 20 minutes.
- Line the bottom of a 9″x5″ loaf pan with parchment.
- Preheat the oven to 350F (180 C).
- When the oven is hot, place the almonds on a small sheet tray. Toast the almonds for 5-7 minutes until they’re lightly toasted. Set them aside to cool.
- Beat the cream with the almond extract in the chilled bowl until it is fluffy and holds its shape (stiff peaks).
- Wash and dry the berries, then puree them with 2 Tablespoons of the sweetened condensed milk into a loose puree in a blender or food processor or with an immersion blender. If you’d like, you can strain the seeds out of the puree, but it’s not necessary.
- Drizzle the rest of the sweetened condensed milk into the cream. Fold the two together until you have a smooth, consistent mixture.
- Sprinkle the cooled almonds over the top of the cream along with about half of the raspberry mixture.
- Loosely fold everything together with a few turns of the spatula. The goal is to get the raspberry and almonds distributed throughout the ice cream but not so much that the cream turns pink.
- Pour in enough of the cream to cover the bottom of the prepared pan well Swizzle a layer of raspberry over the top in loose zigzags. Continue to layer cream then raspberry all the way to the top of the pan.
- Drag a butter knife up and down and sideways through the cream to swizzle the raspberry throughout the ice cream and to create a marbled effect on top.
- Cover the ice cream with a piece of plastic, then freeze overnight, at least 8 hours.
- After freezing, feel free to transfer the ice cream to a lidded freezable container like a Pyrex or a Tovolo tub for longer storage.

Notes

Whole raspberry variation: If you want less swirl, only puree half of the raspberries. Proceed as directed, but after 2 hours, push the rest of the berries into the ice cream and finish freezing. You could fold the whole raspberries at the beginning, but they will sink down to the bottom of the pan.

Prep Time: 10 minutes
Additional Time: 8 hours
Cook Time: 7 minutes
Category: Ice Cream
Cuisine: American