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 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.
Enjoy!
