zoom
  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    Easy raspberry ripple ice cream

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    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

    • Preparation time: 20 minutes, plus freezing

    Serves: 8

    Ingredients

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

    Method

    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.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary