Quick Raspberry Ripple Ice Cream

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
Prepares: 8 servings
  • Preparation time: 15 minutes
  • Cooking time: 10 minutes
  • Standing time: 20 minutes
  • Freezing time: 3 hours

  • Ingredients
  • 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

  • Equipment
  • 8 dessert glass dishes

  1. Method
  2. 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.

  3. 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.

  4. 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.

  5. While the raspberry purée is cooling, transfer the ice cream from the freezer to the refrigerator so it can soften up a little.

  6. 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.

  7. 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