Lime Rickey Ice Cream – a delicious recipe with lime juice, sugar, raspberries, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine the lime juice and 2tbs sugar in a saucepan and heat until the sugar is dissolved. Chill completely.
2
Combine the raspberries with the 2/3 cup sugar and cook until much of the liquid has evaporated and the berries have cooked down and softened. You want to continue until the mixture has a very jammy consistency.
3
Force the raspberry swirl through a fine mesh sieve to remove the seeds and chill completely.
4
Make the ice cream base as directed and chill completely.
5
When you're ready to spin the ice cream, add the base into the machine first, then add the lime syrup in as it spins. The texture will get weird for a minute, then it should even out.
6
When the ice cream is done spinning, put it into a freezer container, adding spoons of the raspberry swirl and swirling it about as you go. Freeze overnight and eat!
167
kcal
Calories
44
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 1/2 cup fresh lime juice, 2 tablespoons sugar, 12 ounces raspberries, 2/3 cup sugar.
Yes, Lime Rickey Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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