Easy raspberry ripple ice cream

Silvana Franco shows you how to make a super-simple ice cream.

DURATION 0:03:01

Tags: easy, icecream, raspberry, easy recipe, ice cream, raspberry ripple,

Recipe - Serves: 8


300g raspberries
397g can essential Waitrose Condensed Milk
600ml double cream
2 tsp vanilla extract


1 Mash the raspberries in a bowl with a fork until soft and runny. Press through a sieve into a clean bowl until only the seeds remain.

2 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 5–6 minutes. 

3 Spread a quarter of the cream mixture into a freezer-proof dish or tub. Drizzle a third of the raspberry purée on top, then spoon another quarter of the cream over the purée. Repeat the layering, finishing with a layer of cream. Draw a knife through the mixture several times so the ingredients become marbled together, but take care not to over mix it.

4 Cover and freeze for at least 6 hours or overnight, until firm. Transfer to the fridge for 15–30 minutes before serving to soften. Great scooped into wafer cones.

Nutritional Info

Typical values per serving:

Energy 2,119kj
Fat 39.8g
Saturated Fat 24.5g
Carbohydrate 32g
Sugars 32g
Protein 6g
Salt 0.2g
Fibre 1.5g

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