Quick Raspberry Ripple Ice Cream

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

8 servings
  • Preparation time: 15 minutes
  • Cooking time: 10 minutes
  • Standing time: 30 minutes
  • Freezing time: 3 hours

  • Ingredients
  • 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

To serve

  • You will also need dessert glass dishes.


  • Method
  • 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.
Print Recipe

Updated: October 21, 2018

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