Raspberry Ripple No-Churn Ice Cream

Raspberry Ripple No-Churn Ice Cream

Scoop and enjoy your delicious homemade Raspberry Ripple No-Churn Ice Cream.

Ice Cream:
● 600ml double cream
● 397g condensed milk
● 1 tsp vanilla extract
● 150g fresh raspberries
Raspberry Coulis:
● 100g caster sugar
● 30ml water
● 350g frozen raspberries (thawed)


Tala 14cm Sieve 

Tala Dusty Pink Stoneware Mixing Bowl 

Tala Performance 2lb Loaf Tin 

1. First make the raspberry coulis. Combine the sugar and water in a bowl and place in the microwave for 2 minutes on a high power. Stir to combine, the sugar should have dissolved.

2. Place the mixture into a blender along with the thawed raspberries and blitz until you have a thick yet smooth consistency. Pass the mixture through a sieve to extract the liquid and discard any seeds/lumps. Set aside to cool.

3. Pour the cream, condensed milk and vanilla into a large bowl and beat until slightly thickened and the beaters leave a trail in the mixture when lifted out.

4. Pour ⅓ of the mixture into a loaf tin/container and then swirl through some of the raspberry coulis to create a ripple effect, place a few raspberries on top. Repeat until you have used up all of the ice cream mixture, you will have some coulis leftover for topping.

5. Cover with tinfoil and leave to freeze for at least 6 hours or overnight. Once completely set, before serving, place in the fridge for 20 minutes to soften slightly.

Then, scoop and enjoy!

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