Creamy Vanilla Ice Cream with Raspberry Ripple in a Golden Waffle Cone

Ingredients:

2 cups heavy cream

1 cup whole milk

3/4 cup granulated sugar

1 tablespoon pure vanilla extract (or seeds from 1 vanilla bean)

1/8 teaspoon salt

1 cup fresh raspberries

2 tablespoons sugar (for ripple)

1 teaspoon lemon juice

6 golden waffle cones

Directions:

In a medium bowl, whisk together the cream, milk, sugar, vanilla extract (or scraped vanilla bean seeds), and salt until the sugar is dissolved.

Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually 20–25 minutes, until it reaches a soft-serve consistency.

While the ice cream churns, prepare the raspberry ripple: In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice. Stir and cook for 5–7 minutes until the raspberries break down and form a thick sauce.

Press the sauce through a fine mesh strainer to remove seeds, then let it cool completely.

Once the ice cream is churned, layer it into a freezer-safe container: add a layer of ice cream, spoon some raspberry sauce over it, and swirl gently with a knife. Repeat until all is used.

Cover the container and freeze for at least 4 hours or until firm.

Scoop into golden waffle cones and serve immediately.

Prep Time: 15 minutes | Churn Time: 25 minutes | Freeze Time: 4 hours
Total Time: 4 hours 40 minutes
Kcal: Approx. 290 kcal per serving | Servings: 6 cones