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Thursday, 25 July 2019

Easy No Churn Raspberry Ripple Ice-Cream


As I write this, it's not only the hottest day of the year so far, it's the hottest day on record for the if there is a time for ice-cream, that time is now!

We went berry picking again recently, and although it seems to shock everyone when I say it, I just don't care much for strawberries. I know, I know...shock horror! But I'm just not that much of a fan. I'm a raspberry girl, so as usual, we left with a ton. OK, maybe not quite a ton, but only because I'd have nowhere to put them. We always come away with a good amount, some we freeze, some we eat while they're fresh, and some we make things with. Things like this tasty ice-cream.

In this heat you don't want fuss, you don't want lots of prep work, so let me introduce you to the easiest no churn ice-cream you'll ever make. It's also ridiculously good! Sometimes things that seem too good to be true, really are just that good! The part of this recipe that requires the most effort is the raspberry sauce, and even that requires very little.


You will need...

300g raspberries
120ml water
170g caster sugar
2 teaspoons of cornstarch
600ml double cream
397g tin of condensed milk



-Starting with the raspberry sauce, so it has time to cool, add your raspberries to a pan and crush them with a fork or potato masher. Add the water and sugar and bring to the boil -stirring constantly so it doesn't stick or burn. 

-Mix your cornstarch with a little cold water and add it to the bubbling berry mixture. Then reduce the heat to simmer and let it cook down for as long as you like -the longer you simmer the thicker your sauce will be. Around 5 minutes will give you a thinner sauce but 20 minutes will give you a much thicker jam like sauce -I went for 20 minutes, it cooked down by nearly half.

-Leave your sauce to cool completely. This mixture makes more sauce than you will need for the ice-cream, but it keeps for a couple of weeks in the fridge, and who doesn't like extra sauce on their ice-cream. 

(if you want to remove the seeds, just pass the cooled sauce through a sieve. I've had it with and without doing this, and it's fine both ways, so it's really up to you)

-When the sauce is cool, in a large bowl, add the double cream, condensed milk, and whip until it's thickened up. Just as you would whip double cream to soft peak stage. 

-In a freezer safe container, you now have to layer things up! Starting with a few spoons of cream, then drizzling over some sauce. I like to take a knife a swirl it through, just so you get that nice ripple effect. 

-When you're done, pop it in the freezer for at least 4/5 hours, but preferably over night. 

And that's you done! Super easy, very little effort required, and really creamy ice-cream to enjoy on these hot days! 

If you're in the mood for more ice-cream, I'll link my other recipes too. My favourite is the Nutella and Raspberry No Churn Ice-Cream, it's seriously good! But then again the Raspberry and White Chocolate Cheesecake Ice-Cream is pretty great too. And that one uses the raspberry sauce, so why not go mad and make both!! 

I hope you're all taking care in this heat! And please remember your little animals and any elderly family members or neighbours that might be struggling in this weather. 


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