Equipment Hand mixer, 2 loaf pans or 1 large baking pan
Total Time 6 hours or overnight
Makes 16 servings (8 cup total, 1/2 cup each)
This gorgeous fruit rippled ice cream is a breeze to make and totally worth the freeze time wait!
2/3 cup sweetened condensed milk
2 pouches GoGo squeeZ® Apple Raspberry Lemon Twist Fruit Sauce
1/2 cup frozen raspberries
3 cups 35% whipping cream
1 cup store bought lemon curd
Frozen raspberries to garnish
In a medium bowl, combine condensed milk, fruit sauce and raspberries, stirring and mashing up raspberries.
Whip cream in a large mixing bowl to stiff peaks; fold in lemon curd.
Dollop about 1-1/2 cups of whipped cream mix into 2 loaf pans, spoon about 1/3 cup of fruit sauce mix over cream in each loaf pan. Swirl with a knife to create a marbling effect. Repeat with remaining mixes to make another layer.
Sprinkle each pan with a handful of frozen raspberries.
Freeze uncovered for 6 hours or overnight.
Let ice cream warm up at room temperature for 5 minutes before scooping.
NOTE: Added 1/4 cup extra raspberries for garnish.