Search

Raspberry ripple ice cream

(51 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
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.

Ingredients

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

Method

  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.

Your rating

Average rating

  • 3
(51 ratings)

Your comments

john

hey giuys

john

Great ice cream

comments powered by Disqus

FREE Newsletter

Subscribe to Essentials

Subscribe from only £21.99