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
Prepares: 8 servings
- Preparation time: 15 minutes
- Cooking time: 10 minutes
- Standing time: 20 minutes
- Freezing time: 3 hours
- 2 litre container vanilla ice cream
- 285g (10 oz) frozen raspberries (1¼ cups)
- 28g (1 oz) caster sugar/white sugar (2 tbsp)
- ½ lemon
- You will also need dessert glass dishes
- 8 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 to a gentle simmer and cook for 10 minutes until the sauce has thickened and becomes syrupy.
- Now pass the raspberries and juice through a sieve to remove the seeds. This will leave a lovely thick purée. Leave to become cold, about 20 minutes.
- While the raspberry purée is cooling, transfer the ice cream from the freezer to the refrigerator so it can soften up a little.
- To assemble: scoop the ice cream into a large bowl and break up with a spoon (keep the container). Pour half the purée 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!!) Now sprinkle over the remaining raspberry purée and this should just run through any gaps.
- Using a large spoon, scoop the ice cream back into the 2 litre container and then return to the freezer. It will take about 3 hours to refreeze.
Updated: June 22, 2018