A bright raspberry ripple ice cream at 297 calories. Fresh raspberries and framboise liqueur swirled through our custard base.
Raspberry Rapture Ice Cream takes the Vanilla Ice Cream Custard and folds through a bright, boozy raspberry mixture for a dessert that balances rich creaminess with fresh, tart fruit. Framboise liqueur intensifies the natural raspberry flavor, giving this a distinctly grown-up character. At 297 calories and 6 WW Classic Points per serving, it is an elegant finish to any meal.
Recipe Info
Serves: 8 | Prep Time: 15 minutes plus churning | Cook Time: 20 minutes | Calories per serving: ~297
Nutrition per Serving (Estimated)
Protein: 3g | Fat: 26g | Carbohydrates: 8g | Fiber: 1g
WW Classic Points: Approximately 6 points per serving. Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 1 recipe Vanilla Ice Cream Custard
- 1/2 to 1 teaspoon raspberry flavoring, to taste
- 120g / 4.5oz fresh raspberries
- 2 tablespoons granular sugar substitute
- 60ml / 2 fl oz framboise (raspberry liqueur)
Instructions
- Prepare the custard base. Make the Vanilla Ice Cream Custard according to the recipe and allow to cool.
- Combine the flavoring. Mix the raspberry flavoring with the framboise liqueur.
- Macerate the raspberries. Place the raspberries in a small bowl and sprinkle with the sugar substitute. Add the framboise mixture and let chill for about 5 minutes to allow the flavors to combine.
- Combine with custard. Whisk the raspberry mixture into the cooling custard and allow to cool fully to room temperature.
- Churn. Place in an ice cream maker and churn according to the manufacturer’s instructions.
Serving Suggestions
- Serve with a few extra fresh raspberries scattered on top
- Pair with a delicate shortbread biscuit on the side
- A drizzle of extra framboise over each scoop enhances the raspberry flavor
- Serve in chilled glasses for an elegant presentation at a dinner party
- Top with a sprig of fresh mint for a pop of color
Tips and Variations
- Fresh raspberries give the best flavor and color. Frozen raspberries, thoroughly thawed, can substitute if fresh are out of season.
- Framboise is a raspberry liqueur that intensifies the fruit flavor considerably. It can be omitted for a non-alcoholic version, though the flavor will be milder.
- The short maceration time allows the raspberries to soften slightly and release their juices, which distributes more evenly through the custard.
- For a more textured ice cream, reserve a few whole raspberries to fold in just before the mixture finishes churning.
- This ice cream pairs beautifully with dark chocolate shavings for those who enjoy the classic chocolate-raspberry combination.
Why This Recipe Works
Macerating the raspberries briefly with sugar substitute and framboise draws out their natural juices and concentrates their flavor before they are folded into the rich custard base. This ensures the raspberry character comes through clearly rather than being muted by the cream. Building on the proven Vanilla Ice Cream Custard technique means this variation focuses purely on layering in bright, fruity flavor against a reliably smooth and creamy foundation.
Storage
Store in an airtight container in the freezer for up to 1 month. Allow to soften for a few minutes at room temperature before scooping.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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