Blackberry ripple ice cream
Homemade ice cream tastes like no other, but this is a good way to cheat and turn shop-bought into something special
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 30 minutes plus churning and/or freezing
- Whizz the blackberries to a purée in a food processor. Sieve to remove the seeds then sweeten with a little icing sugar (how much you use will depend on the sweetness of your berries). Soften the bought ice cream a little, or make the recipe then churn in an ice-cream maker (or freeze and mix every 2 hours) until thick.
- Ripple through the blackberry sauce then freeze again until you need it.
Ice cream stacks
If you want to make ice cream sandwich stacks like the one pictured, just sandwich small scoops of slightly softened ice cream between wafers or biscuits then re-freeze until needed.
Recipe from olive magazine, July 2009.
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http://www.bbcgoodfood.com/recipes/11380/
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Ingredients
- 250g blackberries
- icing sugar
- 1l vanilla ice cream (bought or see 'Goes well with' recipe, below)
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Homemade ice cream has such a superior flavour, why not give it a try if you've never made it before?
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Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 30 minutes plus churning and/or freezingIngredients
- 250g blackberries
- icing sugar
- 1l vanilla ice cream (bought or see 'Goes well with' recipe, below)
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