Raspberry Ripple Ice Cream

By  | 

Kids and grown-ups alike will love this classic raspberry ripple ice cream and they’ll never guess how easy it is to make.

I’ve been making this ice cream for years, I think that once you’ve given this recipe a go, it will become a firm summer time favourite.

Or like me, I still make this ice cream in winter time but I serve it in bowls with a warm peach sauce.

Peach Melba ice cream! What could be more fabulous!

This recipe serves 8 people.

You will need a freezer-proof dish or tub to put your ice cream into.

Raspberry Ripple Ice Cream Ingredients1

Raspberry Ripple Ice Cream Ingredients

  • 300g raspberries
  • 397g can of condensed milk
  • 600ml double cream
  • 2 tsp vanilla extract

Raspberry Ripple Ice Cream Method

  • Mash the raspberries in a bowl with a fork until they are soft and runny.
  • Press the mixture through a sieve into a clean bowl until only the seeds remain.
  • Put the condensed milk, cream and vanilla in a separate large bowl and whisk with an electric whisk until soft peaks form. This will take you about five or six minutes.
  • Spread a quarter of the cream mixture into your freezer-proof dish or tub.
  • Drizzle a third of the raspberry puree on top.
  • Spoon another quarter of the cream over the puree mixture.
  • Repeat the layering, finishing with a layer of cream.
  • Draw a knife through the mixture several times so the ingredients become marbled together, but don’t over mix it or it will all mix into itself.
  • Cover and freeze for at least 6 hours or overnight, until firm.

Transfer to the fridge for 15-30 minutes before serving to soften.

Scoop into wafer cones (I prefer Askey’s and I purchased mine from Waitrose) or if you prefer, bowls.

This is a supper delicious raspberry ripple recipe, that doesn’t need an electric ice cream maker to make it, a beautiful summer treat.



  1. Carolin

    21st August 2015 at 8:32 am

    Thanks for sharing this recipe Jo! I’ve got an electric ice cream maker but it seems that with your method to leave it out the ice cream gets a softer and creamier consistency. Love the marble effect and can imagine with the additional flavour of condensed milk it’ll taste fantastic.

    • Jo

      22nd August 2015 at 3:13 pm

      Hi Carolin, it is really creamy. The trouble is it doesn’t hang around very long in my freezer! Let me know if you have a go at making it x

Leave a Reply

Your email address will not be published. Required fields are marked *