Raspberry ripple ice cream

Raspberry ripple ice cream

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(8 ratings)

Prep: 20 mins Cook: 10 mins Plus freezing

More effort

Serves 12
This summer recipe doesn’t need an ice cream machine - pop it in the freezer, then enjoy in the sunshine

Nutrition and extra info

Nutrition: per serving

  • kcal1193
  • fat22g
  • saturates13g
  • carbs18g
  • sugars18g
  • fibre1g
  • protein4g
  • salt0.5g
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  • 250g raspberry, plus extra to serve, if you like



    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • 225g caster sugar
  • 2 large eggs, plus 4 egg yolks



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 600ml double cream
  • sliced mango, sprinkles, or cones, to serve


  1. Place the raspberries and 2 tbsp of the sugar in a small pan. Cook on a medium heat until sugar dissolves. Simmer for 5 mins until thickened, then push through a sieve into a bowl and discard the seeds left in the sieve.

  2. Place the eggs, egg yolks and remaining sugar in a bowl. Whisk with an electric whisk to combine, then place over a pan of gently simmering water – make sure the bowl isn’t actually touching the water. Beat with the electric whisk for 3-4 mins until thick and pale. Remove from heat and continue beating until cool.

  3. In another bowl, whisk the cream until it forms soft peaks, then gently fold into the cool egg mix until just combined. Pour the mix into a shallow container or dish that can be frozen.

  4. Gently swirl the raspberry coulis through, cover with cling film and freeze for at least 6 hrs. Serve scoops in bowls with sliced mango and extra raspberries, or scoop into cones and top with sprinkles for the kids.

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Comments, questions and tips

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22nd Jul, 2017
I made this yesterday and it was lovely however it takes longer than 6 hours to freeze or you get an egg tasting mouse, but when completely frozen it was excelent. I also made half or the ice cream with blackberry coulis As well which turned out excelent as well however with both icecreams the raspberry/ blackberry just sank to the bottom of the tub, maybe spreading it out over shallower pots would be better.
2nd Sep, 2016
Somewhat time consuming and leaving quite a bit of washing up! I made it healthier by using xylitol instead of sugar (and added a tsp of pectin to thicken the raspberries). I didn't have a long enough lead to whisk on the hob so just used a hand whisk which was fine. I will try 50:50 elmlea light double and double cream next time. The consistency was def that of ice cream although it's very rich so 2 scoops is plenty even for an ice cream-aholic!
10th Feb, 2014
The easiest ice cream I have ever made and one of the nicest, it's not too sweet
21st Apr, 2013
loved it! fun to make with the kids
28th Dec, 2012
Have made this twice now, it is very easy to make and has went down well both times.
17th Oct, 2011
Can you do this recipe with an ice cream maker?!
25th Jul, 2011
Sooooo yummy and creamy, better than the shop icecream, and dont take to long to make.
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