Raspberry Ripple Ice Cream Recipe

This no-churn Raspberry Ripple Ice Cream recipe has a soft and creamy vanilla ice cream, swirled raspberry ripples and topped with some freeze-dried raspberries.  …

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This no-churn Raspberry Ripple Ice Cream recipe has a soft and creamy vanilla ice cream, swirled raspberry ripples and topped with some freeze-dried raspberries.  

I must admit making ice cream is one of my favourite things to do. I absolutely love homemade ice cream; it is so much creamier and tastier than shop-bought, and the base of this ice cream is only two ingredients.  

Yep, two ingredients, to make a delicious vanilla ice cream, add in the raspberry ripple and the freeze-dried raspberries and you are up at four ingredients. To make a delicious dessert that can be shared and stored in the freezer for up to three months.  

I posted recipes for my Nutella Ice Cream and Crème Egg Ice Cream last year, but it has taken me this long to realise that they are both chocolate based! Sorry! This recipe is very similar to those two but obviously without the chocolate.  

How To Make Raspberry Ripple Ice Cream? 

This raspberry ripple ice cream is such a quick and easy recipe to make. Add the condensed milk and double cream to a mixing bowl and whisk until it thickens and starts to hold its own shape.  

This could take up to 5 minutes or so, so don’t worry. I love the ice cream thick and creamy, if you don’t want to make it as thick you could whip it together until it is just starting to thicken. Either way will give you a delicious ice cream mixture.  

Related Recipes

Raspberry Ripple Fudge

Nutella Ice Cream (no-churn)

Raspberry and White Chocolate Sweet Rolls

Pour around a quarter of the mixture into your tin. I used a 2lb loaf tin and it was the perfect size for this ice cream. You could use a freezer-safe container too, so long as it holds the ice cream and can be frozen then it will be perfect.  

Now add 3-4tbsp of raspberry syrup on top. You don’t need to be neat with this just drizzle it over the top, then using a skewer swirl it through the ice cream. Add another ¼ of the mixture and repeat, until all the ice cream mixture is in your container with raspberry syrup rippled through.  

If you are using a loaf tin cover with clingfilm and pop it into the freezer until it has set completely. This normally takes around 4-5 hours. If you are using multiple smaller containers it might take less time, if there is less ice cream in them.  

Commonly Asked Questions  

What is no-churn ice cream? 

No churn ice cream is ice cream that doesn’t need to be churned in a machine. All you need is a stand mixer or hand whisk to whisk the mixture until it is thick. 

Is Raspberry Ripple Ice Cream Gluten-Free? 

Yes, it is! Although, this totally depends on the type of syrup you use.  

Why is condensed milk used in no-churn ice cream? 

Condensed milk is used as it helps soften the ice cream and makes it easier to scoop. Condensed milk is cow’s milk with the water removed. As well as making the ice cream softer it also helps sweeten it.  

Alternatives  

So raspberry ripple ice cream is such a classic but if you want to put a slight twist on it, you could use any flavoured syrup you fancy. Why not try this ice cream with strawberry or cherry syrup? 

Instead of using syrup, you could use a coulis instead or even make your own. 

Equipment  

2lb Loaf Tin

Mixing Bowl

Scales

Spatula

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Raspberry Ripple Ice Cream

This no-churn Raspberry Ripple Ice Cream recipe has a soft and creamy vanilla ice cream, swirled raspberry ripples and topped with some freeze-dried raspberries.  
Prep Time30 minutes
Freeze Time5 hours
Total Time5 hours 30 minutes
Servings: 12 Servings
Author: Sarah Mark

Ingredients

For the Raspberry Ripple Ice Cream

  • 550 ml Double Cream
  • 397 g Condensed Milk (1 tin)
  • 1 tsp Vanilla Extract
  • 120 ml Raspberry Syrup
  • 7 g Freeze-Dried Raspberries (optional)

Instructions

To Make the Raspberry Ripple Ice Cream

  • Add the double cream and condensed milk to a large bowl and whisk on a medium speed​ until it starts to thicken.
  • Once the mixture has thickened fold through the freeze-dried raspberries. Leave a small amount for the top.
  • Pour 1/4 of the ice cream mixture into the loaf tin and drizzle over 2-3tbsp of raspberry syrup.
  • Then using a skewer, swirl it into the cream mixture.
  • Repeat adding 1/4 of the ice cream mixture and 2-3tbsp of raspberry syrup until you have used up all the ice cream and syrup.
  • Sprinkle over the leftover freeze-dried raspberries.
  • Wrap the tin in clingfilm or pop the lid onto the container and put into the freezer for 4 hours or until completely set.

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