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Brown Sugar and Raspberry Compote with Caramel Swirl


  • HIJINX ice cream mix
  • 1 ½ cups whole milk
  • ½ cup raspberry preserves
  • 2 tablespoons brown sugar
  • ⅓ cup caramel sauce


  • ½ cup heavy cream


1. Warm the milk and brown sugar over medium heat or microwave for 30 - 60 seconds (do not boil). Make sure brown sugar is fully dissolved.

2. Using a blender, combine 1 packet of HIJINX ice cream mix with the milk mixture. Blend for one minute or until thoroughly combined.

3. Transfer to a freezer-safe container with an airtight lid.

4. Let the mixture rest for 30 minutes on your counter.

5. After 30 minutes, gently stir in the raspberry preserve and caramel sauce. 

5. Freeze for 3-6 hours. Enjoy!


Replace 1 ½ cups of milk with 1 cup whole milk and ½ cup heavy cream.

CLICK HERE to read our best practices so your ice cream is the best! 

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