Raspberry Ripple Ice Cream for Grown-ups

Crème de cassis lifts this ice cream dessert from being just ordinary. A raspberry and cassis purée is used to ripple the ice cream and warmed to pour over as a sauce.

Raspberry Ripple Ice Cream for Grown-ups

4 servings
  • Preparation time: About 15 minutes
  • Refrigeration time: 2 hours

  • Ingredients
  • 12 large scoops soft-scoop vanilla ice cream

  • For the sauce
  • 300 g (10 oz) frozen raspberries, thawed (1¼ cups)
  • 28 g (1 oz) caster sugar/superfine sugar (2 tbsp)
  • zest of 1 lemon
  • 4 tsp lemon juice
  • 3 tbsp crème de cassis


  • You will also need a freezer-proof container that will take the ice cream and 4 glass dishes.

  • Method
  • First remove the ice cream from the freezer to soften it up a little.
  • Now to prepare the sauce, purée the raspberries, sugar, lemon zest, lemon juice, and crème de cassis.
  • Sieve the purée to remove the raspberry seeds.
  • Then put half the sauce to one side, which will be used when serving the ice cream.
  • Spoon 6 generous scoops of ice cream over the base of a freezer container and drizzle over half the remaining sauce.
  • Spoon 6 further scoops on top to make a second layer.
  • Drizzle over the rest of the sauce.
  • Make a few strokes through the ice cream with a knife. This will allow the sauce to run through and make a marbled effect. Cover and freeze for 2 hours.

  • To serve
  • Warm the reserved sauce.

  • Now scoop the ice cream into the glass dishes and then pour over the warm sauce.
  • Serve immediately.
Print Recipe

Updated: December 9, 2018

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