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Raspberry Ripple Ice Cream is a delightful homemade treat that blends indulgence with fruity freshness.
What makes it truly special is the contrast between the rich, velvety custard base and the vibrant, slightly tart raspberry swirl—offering a perfect balance of creamy and tangy in every bite.
While it’s a more effortful dessert, the payoff is a gourmet-style ice cream without the need for an ice cream maker.
Nutritionally, the recipe contains good fats from double cream and natural fruit sugars from raspberries, which also add a small amount of fiber and vitamin C.
Though not low in calories or saturated fat, it’s a satisfying option when enjoyed in moderation and can be made with fewer additives than store-bought versions.
This recipe is perfect for entertaining guests or making with kids, and ideal for make-ahead meal prep since it requires freezing time and can be stored for later.
It’s a fun, crowd-pleasing dessert that’s as beautiful as it is delicious.
Must-Have Tools for Perfect Results
Fine Mesh Sieve
Removes Raspberry Seeds for Smooth Coulis
This essential tool ensures your raspberry ripple is smooth and luxurious by removing gritty seeds. Beyond this recipe, it’s great for sauces, purées, and dusting powdered sugar.
Electric Hand Mixer
Whips Cream and Eggs with Ease
Needed to whisk the egg mixture until pale and fluffy and whip the cream into soft peaks. A powerful mixer makes prep quicker and more efficient for all your baking needs.
Heatproof Mixing Bowl
Perfect for Double Boiler Setup
Used for gently cooking the eggs over simmering water without curdling. Durable and versatile, it’s ideal for tempering chocolate, custards, or even steaming veggies.
Shallow Freezer-Safe Dish (2L capacity)
For Easy Scooping and Swirling
A shallow container allows the mixture to freeze faster and more evenly. It’s also perfect for storing other frozen desserts, leftovers, or batch-prepped meals.
Silicone Spatula
Folds Cream Without Deflating It
Ensures gentle folding of whipped cream into the egg mixture to maintain airiness. A good spatula is indispensable for everything from batters to frostings.
Raspberry Ripple Ice Cream
Equipment
- 1 Small Saucepan – for making the raspberry coulis
- 1 Fine Mesh Sieve – to strain out raspberry seeds
- 1 Electric Hand Mixer – to whip eggs and cream
- 2 Mixing Bowls – for egg mixture and whipped cream
- 1 Heatproof Bowl – to whisk over simmering water
- 1 Spatula – to gently fold in cream
- 1 Shallow Freezer-Safe Container (2L) – for freezing the ice cream
- Cling Film – to cover and protect during freezing
Ingredients
- 250 g fresh raspberries plus extra for garnish, optional
- 225 g caster sugar divided
- 2 large whole eggs
- 4 large egg yolks
- 600 ml double cream
- Fresh mango slices for serving (optional)
- Sprinkles or ice cream cones for serving (optional)
Instructions
- Prepare the Raspberry Swirl: In a small saucepan, combine the raspberries with 2 tablespoons of the sugar. Warm over medium heat until the sugar dissolves, then let the mixture simmer gently for about 5 minutes, stirring occasionally. Once the berries have broken down and thickened slightly, strain the sauce through a fine mesh sieve into a bowl to remove the seeds. Discard the seeds and set the coulis aside to cool.
- Create the Custard Base: In a heatproof bowl, whisk together the whole eggs, egg yolks, and the remaining sugar using an electric hand mixer until just combined. Set the bowl over a saucepan of gently simmering water—be sure the base of the bowl doesn’t touch the water. Continue whisking for 3 to 4 minutes until the mixture becomes thick, pale, and slightly increased in volume. Remove the bowl from the heat and keep beating until the mixture cools to room temperature.
- Whip and Fold the Cream: In a separate mixing bowl, whip the double cream until soft peaks form. Carefully fold the whipped cream into the cooled egg custard using a spatula. Mix just until combined, being gentle to maintain the light texture.
- Assemble and Freeze: Pour the ice cream mixture into a shallow, freezer-safe container. Drizzle the raspberry coulis over the top and use a skewer or knife to swirl it gently through the mixture, creating a ripple effect. Cover tightly with cling film and freeze for at least 6 hours, or overnight, until firm.
- Serve and Enjoy: To serve, scoop the ice cream into bowls or cones. Garnish with fresh mango slices, extra raspberries, or colorful sprinkles if desired. Let sit for a couple of minutes at room temperature to soften slightly before serving for the best texture.
Notes
- Make-Ahead Friendly: This dessert is perfect for preparing in advance—just freeze overnight and it’s ready for parties or weekend treats.
- Fruit Variations: Swap raspberries for blackberries, blueberries, or even a mix of berries to create your own custom ripple flavor.
- Storage Tip: Store in an airtight container in the freezer for up to 2 weeks. To maintain creaminess, place cling film directly on the surface before sealing.
- Texture Tip: If the ice cream becomes too hard, let it rest at room temperature for 5–10 minutes before scooping for smoother serving.
- Serving Suggestion: For a tropical twist, pair with mango slices or layer into ice cream sandwiches with shortbread cookies.
Chef’s Secrets for Creamy Perfection
The key to achieving a smooth and luxurious raspberry ripple ice cream lies in patience and technique.
First, always strain the raspberry coulis thoroughly to remove all seeds—this small step ensures a velvety ripple without any unwanted texture.
When preparing the egg and sugar base, be sure to maintain low heat while whisking over simmering water.
This method—essentially a sabayon—gently cooks the eggs, thickening the mixture without curdling.
It’s important to continue whisking off the heat until the custard is fully cooled, as this step helps stabilize the emulsion and prevents splitting when you fold in the whipped cream.
Speaking of cream, whip it only to soft peaks—not stiff—to keep the ice cream light and airy.
And finally, don’t over-swirl the raspberry sauce into the mixture.
A gentle swirl with a skewer or spoon preserves that beautiful marbled appearance, giving each scoop a burst of fruit without blending it completely into the base.
Serving Suggestions for Any Occasion
Raspberry ripple ice cream is a crowd-pleaser that works beautifully in a variety of serving styles.
For a classic presentation, scoop it into waffle cones and top with sprinkles—perfect for summer parties or kids’ birthdays.
If you’re serving adults or want something more elegant, pair a few scoops with fresh mango slices and a sprig of mint for a vibrant, tropical twist.
It also pairs well with shortbread cookies or almond biscotti for a crunchy contrast.
For a show-stopping dessert, layer the ice cream in parfait glasses with crushed meringue and fresh berries to create a deconstructed Eton Mess with a twist.
Whether served simply or dressed up, this dessert always feels special thanks to its stunning visual appeal and refreshing berry flavor.
Best Storage Tips and Tricks
To keep your raspberry ripple ice cream at its creamy best, always store it in an airtight, freezer-safe container.
A shallow container works best because it allows the ice cream to freeze evenly and makes scooping easier.
For optimal texture and freshness, press a piece of cling film directly onto the surface before sealing the container lid—this prevents ice crystals from forming.
Store it in the coldest part of your freezer, not near the door, where temperature fluctuations are more common.
Ideally, consume the ice cream within 1 to 2 weeks for the freshest taste and smoothest consistency.
If the ice cream becomes overly hard, simply let it sit at room temperature for 5–10 minutes before scooping.
Avoid thawing and refreezing repeatedly, as this will affect both texture and flavor.
Frequently Asked Questions Answered
1. Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries work just as well. Be sure to thaw them completely and drain excess liquid before cooking them into the coulis. This helps you achieve the same thick, syrupy consistency needed for the swirl.
2. Do I need an ice cream maker for this recipe?
Not at all! This recipe is specifically designed to be no-churn, relying on whipped cream and a gently cooked egg base to create a creamy texture without any special equipment.
3. Is it safe to use raw eggs in ice cream?
This recipe uses a cooking method where eggs are gently heated over simmering water while whisked. This effectively pasteurizes them, making it safer to consume than raw egg recipes. However, if you’re concerned, you can also use pasteurized eggs.
4. Can I make this recipe dairy-free?
You can experiment with coconut cream or a dairy-free whipping cream alternative, but be aware that results will vary. The richness and stability of dairy cream are what give this dessert its signature smoothness.
5. Why did my ice cream freeze too hard?
Homemade ice cream lacks the stabilizers found in commercial versions, so it may freeze more solidly. To remedy this, let it rest at room temperature for 5–10 minutes before serving, and avoid over-freezing beyond 2 weeks.
This recipe is inspired by bbcgoodfood and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
