Raspberry ripple ice cream

(52 ratings)
Raspberry ripple ice cream
Raspberry ripple ice cream
  • Serves: 6

  • Prep time:

    plus freezing time
  • Total time:

    plus freezing time
  • Skill level: Easy peasy

  • Costs: Cheap as chips

This raspberry ice cream is truly delicious, and you don't need any special equipment to make it.


  • 600ml (1pt) whipping cream
  • 45ml (3tbsp) icing sugar
  • Vanilla essence
  • 100g (4oz) fresh raspberries
  • Ice cream cones


  1. Place 600ml (1pt) whipping cream in a large bowl with 45ml (3tbsp) icing sugar and a few drops of vanilla essence. Whisk until softly peaking, then spoon into a shallow freezer-proof container.
  2. Freeze for 1-2 hrs until the mixture starts to freeze at the edges but is still slushy in the middle. Remove from the freezer and beat with a fork until smooth.
  3. Return to the freezer for about 45mins. Meanwhile purée 100g (4oz) fresh raspberries by pushing through a fine-holed sieve. Stir a squeeze of lemon juice and 30ml (2tbsp) icing sugar into the purée.
  4. Swirl the raspberry purée through the semi-frozen cream mixture. Return to the freezer and freeze until solid.
  5. To serve, remove the container from the freezer and place in the fridge for 20-30 mins until the ice-cream has softened slightly. Use a metal scoop dipped in hot water to make your own ice-cream balls and serve in cones.

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  • 3
(52 ratings)

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hey giuys


Great ice cream

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