Raspberry ripple ice cream recipe

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20 min

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


  • 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.

  • 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.

  • 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.

  • Swirl the raspberry purée through the semi-frozen cream mixture. Return to the freezer and freeze until solid.

  • 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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(146 ratings)
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