Raspberry Ripple Ice Cream (no-churn)

Raspberry ripple ice cream is a top summer treat, and you know it. Imagine a cool, creamy, fruity ice cream on a hot summer’s day – sounds dreamy, right? Moreover, the best part of this recipe is you don’t need an ice cream maker! This ice cream is:

  • Egg-free
  • Vegetarian
  • Creamy
  • Smooth
  • Easy to prepare

What is raspberry ripple Flavour?

Undeniably, Raspberry ripple is a popular ice cream flavor in the UK and the world. In essence, it typically consists of vanilla ice cream with swirls of raspberry sauce mixed in, giving it a beautiful ripple effect. Furthermore, the sweetness of the ice cream pairs perfectly with the tartness of the raspberries, creating a delightful balance of flavors that’s hard to resist.

What does no-churn mean?

Basically, no churn means the ice cream is made without the traditional churning method or without using an ice cream maker. Churning aerates the ice cream mixture and prevents ice crystals from forming, resulting in a smooth and creamy ice cream.

Does no-churn ice cream taste the same as churned?

Yes, it does! You can still achieve a great taste and a wonderfully creamy and smooth texture with our no-churn recipe, thanks to the lightly whipped cream and condensed milk.

What’s the science behind no-churn ice cream?

Whipped cream is a vital ingredient for no-churn ice cream. Whipped cream gets fluffy and light because air gets mixed in – similar to how churning makes regular ice cream light and airy.

Sweetened condensed milk is another must-have for no-churn ice cream, and it helps in two ways. Firstly, It has a lot of sugar, which stops the ice cream from getting too hard in the freezer. Condensed milk also goes through a cooking process, meaning less water, resulting in fewer ice crystals. These two things together make the ice cream nice and creamy.

Equipment needed to make raspberry ripple ice cream

Before you begin, make sure you have the following kitchen utensils to make this ice cream:

  • Large mixing bowl
  • Whisk, electric mixer or stand mixer
  • Spatula
  • Blender or food processor
  • Fine mesh strainer
  • Freezer-safe container
  • Fork for creating that beautiful ripple effect

Ingredients for no-churn raspberry ripple ice cream

Next, gather your ingredients:

  • Double cream
  • Fresh or frozen raspberries
  • Golden syrup or corn syrup
  • Sugar
  • Condensed milk

How to make no-churn raspberry ripple ice cream

Prepare the Raspberry Sauce

Blend the raspberries and sugar in a blender or food processor until smooth. To ensure a smooth, seedless sauce, pour the raspberry mixture through a fine mesh strainer into a separate bowl and set it aside for later.

Mix the condensed milk and golden syrup

First, we want to create a sweet, syrupy base to give the ice cream a wonderful flavor and smooth texture. Whisk the condensed milk and golden syrup together until you have a smooth, shiny mixture. Once done, set the bowl aside for later.

Whip the cream

Next, prepare the double cream. Pour your double cream into a large bowl, and start whisking. Whip the cream until it’s light, fluffy, and soft. Be careful not to over-whip it – it shouldn’t be too firm.

Combine the cream and milk mixture

Now, combine the whipped cream with the milk mixture. Fold everything together gently with a spoon or spatula. Be careful not to over-mix – we want to maintain as much of the whipped cream’s airiness as possible.

Layer the cream and raspberry sauce

Subsequently, spoon a quarter of your cream mixture into a freezer-safe container. Make sure to spread it evenly. Then, add dollops of your raspberry sauce on top. Then, swirl the sauce into the cream with a fork to create a beautiful ripple effect.

Continue the layering process, alternating between the cream and raspberry sauce until they’re both used up.

Place the mixture in the freezer

Lastly, freeze the ice cream overnight. Remove it from the freezer around 5 minutes before serving to make it easier to scoop.

And there you have it – easy homemade no-churn raspberry ripple ice cream. Here are some of our other recipes you might like:

An image of homemade No Churn Raspberry Ripple Ice Cream, featuring luscious creamy layers with vibrant swirls of raspberry sauce, all showcased in a clear glass bowl

Raspberry Ripple Ice Cream (no-churn)

Raspberry ripple ice cream is a top summer treat, and you know it. Imagine a cool, creamy, fruity ice cream on a hot summer’s day – sounds dreamy, right? Moreover, the best part of this recipe is you don’t need an ice cream maker!
Prep Time 10 minutes
Total Time 10 minutes
Course Dessert
Cuisine British
Servings 8

Equipment

  • 3 mixing bowls
  • Whisk or electric mixer
  • Spatula
  • Blender or food processor
  • Fine mesh strainer
  • Freezer-safe container
  • fork to create the ripple effect

Ingredients
  

  • 600 ml double cream
  • 400 g raspberries fresh or frozen
  • 75 g golden syrup or corn syrup
  • 400 g condensed milk

Instructions
 

  • Blitz the raspberries and sugar until smooth, strain to remove the seeds and pulp. Set aside for later.
  • Whisk together the condensed milk and golden syrup in a bowl and set aside.
  • Whip the cream until it's soft, fluffy but still loose, don't over-whip it.
  • Gently fold the condensed milk mixture into the cream with a large spoon or spatula.
  • Layer the ice cream. Spoon a quarter of the cream mixture into a container. Add dollops of raspberry sauce on top, swirl it with a fork to create ripple effect. Repeat the layering process until the mixture and sauce are used up.
  • Freeze overnight. Remove it from the freezer 5 minutes before serving so it's easier to scoop.
Keyword egg-free, eggless, ice cream, no churn, raspberry, raspberry ripple, vegetarian

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