Description
A delightful and refreshing Raspberry Lemonade Sparkle Ice Cream that combines the tangy flavors of lemon and raspberry with a sparkling finish.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup sugar
- 1 tbsp lemon zest
- ½ cup fresh lemon juice
- 1 tsp vanilla extract
- Pinch of salt
- 2 cups fresh or frozen raspberries
- ¼ cup sugar (for raspberry swirl)
- 1 tsp lemon juice (for raspberry swirl)
- Edible glitter sugar crystals (clear or silver)
- Rainbow sprinkles
- Optional: candied lemon peel
Instructions
- In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat for 8–10 minutes until syrupy. Strain for a smooth swirl (optional, if you prefer seedless). Chill completely.
- Whisk together heavy cream, milk, sugar, lemon zest, lemon juice, vanilla, and salt until sugar dissolves. Chill mixture in the refrigerator for at least 2 hours.
- Pour the lemon base into an ice cream maker and churn until soft-serve consistency. Transfer half the ice cream into a container, drizzle raspberry swirl, and gently ripple with a knife. Repeat with the remaining ice cream and swirl.
- Fold in rainbow sprinkles before freezing for a playful crunch. Freeze for 4–6 hours until firm.
- Scoop into bowls or cones. Sprinkle with edible glitter sugar crystals and extra sprinkles for a sparkling finish.
Notes
- For a smoother raspberry swirl, strain the mixture to remove seeds.
- Make sure to chill the ice cream base thoroughly for better texture.
- Feel free to adjust the sweetness by adding more or less sugar to the raspberry swirl.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Ice Cream Maker
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg