Hey there! Today, I want to walk you through a recipe that’s as simple as it is beautiful: Vanilla Raspberry Ice Cream Delight.

This dish is more than just a dessert. It’s summer in a bowl. Imagine creamy vanilla ice cream laced with vibrant swirls of sweet-tart raspberry coulis, topped with fresh raspberries and sprigs of mint. Rustic wooden bowls give it that earthy, “homemade but fancy” vibe.

I first tried something like this at a friend’s garden party. The elegant simplicity stuck with me. So, I decided to create my own version. You don’t even need fancy ingredients or equipment to recreate it. Ready? Let’s get scooping!

Quick Recipe Overview

Here’s the lowdown:

Prep Time: 15 minutes (plus a little waiting if you’re making homemade ice cream)
Cook Time: About 10 minutes for the raspberry coulis (if you’re making it yourself)
Servings: Makes 4 bowls. Perfect for family night or a small gathering.
Difficulty: Beginner-friendly. Trust me, you’ve got this!
Make-Ahead Tip: The raspberry coulis can be done days in advance. Plus, you can pre-scoop the ice cream to save time later.

Tools You’ll Need

A saucepan (for the optional coulis)
A sieve (for that silky smooth texture)
Ice cream scoop
Wooden or rustic-style bowls (for the “wow” factor)

Don’t have wooden bowls? Use whatever you have! Glass bowls work too if you want a modern, clean look.

What You’ll Need

The Ingredients

Vanilla Ice Cream: 4 cups. Store-bought is totally fine, but go homemade if you’re feeling ambitious.
Fresh Raspberries: 1 cup for the base; another 12 berries for garnish. The fresher, the better.
Optional Raspberry Coulis:
1 cup fresh raspberries
2 tablespoons sugar
1 teaspoon lemon juice
2 tablespoons water
Mint Leaves: A sprig for each bowl. Fresh and fragrant.

Substitutions and Tips

Out of raspberries? Strawberries, blackberries, or even peaches work just as well.
Want to make it dairy-free? Use coconut or almond-based ice cream.
No sieve for the coulis? Skip straining altogether. You’ll just get a chunkier sauce, which is totally fine.

Step-by-Step: Making the Magic Happen

Let me guide you like we’re cooking together.

Step 1: The (Optional) Raspberry Coulis

If you’re short on time, you can skip this step. But trust me, the coulis adds an extra zing.

Combine 1 cup raspberries, sugar, lemon juice, and water in a saucepan.
Heat it up on medium. Stir gently until the raspberries soften and dissolve into a jammy sauce.
Strain the sauce through a sieve to remove the seeds. Set it aside to cool. Done!

Tip: Taste as you go. Too tart? Add a touch more sugar.

Step 2: Swirl the Ice Cream

Now for the fun part.

Let the vanilla ice cream soften on the counter for 5 minutes. Just enough to make it scoopable but not soupy.
Add 2-3 tablespoons of the raspberry coulis into the ice cream. Gently fold it in with a spoon. Don’t overmix — the key is a marbled effect.

What to Watch For: You’re aiming for streaks, not a full blend. Think of it like a watercolor painting.

Step 3: Time to Plate

Grab your bowls.

Scoop 2-3 dollops of the swirled ice cream into each bowl. Wooden bowls look amazing for this.
Place 3 raspberries around the scoops for a pop of red.

Step 4: The Finishing Touch

A little garnish goes a long way.

Add a sprig of fresh mint to the top. It’s pretty and fragrant.
Have leftover coulis? Drizzle it on top for a final flourish.

Variations & Customizations

This recipe is a blank canvas. Here’s how you can make it your own:

For Different Seasons

In the fall, swap raspberries for warm apple compote or caramel sauce.
Spring? Strawberry-rhubarb ice cream, anyone?

Want More Texture?

Sprinkle crushed pistachios or almond slivers on top.
A few crumbled graham crackers give more crunch and an almost pie-like flavor.

Dietary Modifications

Gluten-free? Good news: It already is!
Vegan? Just switch to plant-based ice cream and sweeten the coulis with maple syrup instead of sugar.

How to Serve and Store

Serving Suggestions

Keep it rustic. Stack some mint leaves and a few raspberries on a wooden platter around the bowls for an effortless summer vibe.
Add a side of buttery shortbread cookies for pairing.

Storing Leftovers

Made extra coulis? Store it in the fridge for up to 5 days.
Pre-scoop ice cream into bowls and freeze them. Cover with plastic wrap to avoid freezer burn.

Freezing Tip

If you’re making everything ahead, assemble the coulis and ice cream a day before, freeze them, and just garnish before serving.

And there you have it! This dessert is simple, stunning, and bursting with flavor. I hope you have as much fun making it as I did. Let me know how it turns out — and don’t forget to take a picture before everyone dives in!