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Easy raspberry ripple ice cream
Kids and grown-ups alike will love this classic ice cream — and they'll never guess how easy it is to make.
Serves8
CourseDessert
Prepare20 mins
Cook-
Total time20 mins
Plusfreezing
Ingredients
300g raspberries
397g can Essential Condensed Milk
600ml double cream
2 tsp vanilla extract
Method
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.
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.
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.
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.
