This makes a lovely refreshing dessert and is very quick to prepare. A thick raspberry sauce, made from frozen raspberries, is carefully swirled through a creamy vanilla ice cream.
Quick Raspberry Ripple Ice Cream
- Preparation time: 15 minutes
- Cooking time: 10 minutes
- Standing time: 30 minutes
- Freezing time: 3 hours
- 2 litre container vanilla ice cream
- 285 g (10 oz) frozen raspberries (1¼ cups)
- 28 g (1 oz) caster/superfine sugar (2 tbsp)
- ½ lemon
- You will also need dessert glass dishes.
- Place the raspberries in a small pan. They don’t have to be thawed but break up any raspberries frozen in a clump.
- Sprinkle over the sugar and add the zest of the lemon. Then squeeze the juice of the lemon into the pan.
- Bring the juice to the boil over a medium heat and then reduce and gently simmer for 10 minutes until the sauce has thickened and become syrupy.
- Now press the raspberries and juice through a sieve to remove the seeds. This will leave a lovely thick syrup.
- Leave to become cold.
- While the raspberry sauce is cooling, transfer the ice cream from the freezer to the refrigerator so it can soften up, about 30 minutes.
- If the ice cream comes in a rectangular container, the raspberry ripple can be created in this container. Just break up the ice cream with a spoon. However if it comes in a tub, scoop the ice cream into a 2 litre rectangular container which has a lid.
- Pour two-thirds of the sauce over the ice cream and quickly cut in with a palette knife using a few strokes. (Avoid over working or it will turn into a raspberry mess!!)
- Then pour over the remaining raspberry sauce which will just run through any gaps.
- Pop on the lid and return to the freezer. It will take about 3 hours to refreeze.
Updated: October 21, 2018