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Homemade raspberry ripple ice cream

This is an amazingly simple recipe that I found on Home Grown Happiness. It’s a no churn recipe, so you don’t need an ice cream maker. The original recipe is with blackberries, but I had raspberries in my fridge so I used those instead.

What you’ll need

Punnet of raspberries (or more or less dependent on how raspberry-y you want it!)
1 tbsp sugar
1/4 tsp cornflour (increase this if you put heaps more berries in)
400ml of double or whipping cream
1 can condensed milk (395g)


Start by making the raspberry sauce. Wash the raspberries and then either put straight into a small saucepan, or strain through a sieve if you don’t like the seeds. Put on a medium heat (you don’t want to boil the crap out of it!), and keep stirring and crushing up the raspberries. Add the sugar, and stir. Add the cornflour, and stir until the sauce simmers and thickens. When you are happy with the consistency, put it in a small bowl in the fridge to cool.

Whip the cream with a hand mixer until it forms hard peaks (about 3-4 minutes), then fold in the condensed milk. Get the cooled raspberry sauce and slowly fold a couple of times – this is where I went a bit wrong because I just kind of tipped in the sauce so it didn’t make a nice swirl!

Put it in a tin you would use for baking, and into the freezer, flat, for 7-8 hours.

Depending on when you like eating your ice cream, either do this first thing in the morning or last thing at night, so it gives the ice cream plenty of time to set before you want to demolish it!

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