Raspberry ripple lollies

TV presenter and food author, Harry Eastwood, shares her recipe for a delicious summertime treat which can be enjoyed by all the family.

DURATION 0:03:57

Tags: lolly, ice lolly, raspberry, Lollies, raspberry ripple, ice cream,

Recipe - Makes: 12 lollies


300g fresh raspberries, washed under cold water
Juice of 1 lemon
50g caster sugar
2 x 500g pots Waitrose Seriously Creamy Madagascan Vanilla Custard
397g can condensed milk


1. Place the raspberries, lemon juice and sugar in a small saucepan and simmer for 15 minutes.

2. Pass the raspberry mixture through a sieve and set aside - you should have around 150ml purée.

3. Mix the custard with the condensed milk until combined.

4. Pour a tablespoonful of the custard into the bottom of your lolly moulds, then add a teaspoonful of the raspberry purée and drag a knife or skewer through the mixture. Alternate the custart and purée, dragging each time as before, to get a ripple effect. Place a wooden stick into each mould and freeze overnight before serving.

Nutritional Info

Typical values per serving:

Energy 1280.304kJ
Fat 14.8g
Saturated Fat 8.7g
Carbohydrate 37.4g
Sugars 34.2g
Salt 0.1g

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