Raspberry Lemonade Ice Cream — The perfect ice cream to welcome in summer. A bright lemon-based ice cream swirled with a tangy and sweet raspberry sauce. It’s a treat you can enjoy all summer long!
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Raspberry Lemonade Ice Cream
Course: DessertCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
10
minutesCalories
263.75
kcalFreeze Time
5-7
HoursA bright lemon-based ice cream swirled with a tangy and sweet raspberry sauce.
Ingredients
- Recommended Equipment
- For the Ice Cream
1 Cup Heavy Whipping Cream
1/4 Cup Sugar
1 tsp Lemon Juice
1 tsp Lemon Zest
- For the Raspberry Sauce
1/4 Cup Raspberries
1 Tbsp Sugar
Directions
- Cut your lemon in half. Then use a juicer to juice half the lemon, set the lemon juice aside.
- Use a zester to zest the lemon.
- Add the sugar, lemon juice, lemon zest, and heavy whipping cream to a mason jar. Put the lid on the jar and shake it for 20 seconds to combine the ingredients.
- Pour the ice cream mixture into a freezer safe container.
- Add the raspberries and 1 tablespoon of sugar to a small bowl. Use a fork to mash up the raspberries into a sauce.
- Spoon the raspberry sauce into the ice cream mixture. Use a toothpick to swirl the raspberry sauce into the ice cream.
- Place the ice cream mixture into the freezer and freeze for 5 hours or until it’s completely frozen.
- Once frozen, scoop and enjoy! If the ice cream is really hard, let it sit on the counter for a few minutes to soften, then scoop.
If you like this recipe, you might also like Raspberry White Chocolate Ice Cream.
