Prep time
Cook time
Total time
Recipe type: Dessert
Serves: Approx 1 ltr
  • Approx 150g Fresh or Frozen Raspberries
  • 1 Tablespoon Caster Sugar
  • 1 397g Can Condensed Milk
  • 600ml Double Cream
  • 300ml Full Fat Milk
  1. Put the raspberries and sugar in a small pan and heat until the sugar has dissolved. Simmer for about 5 minutes, until the raspberries are squashy and the juice has been released. Take of the heat, cool, then strain, reserving the syrupy juice.
  2. Mix the condensed milk, cream and fresh milk in large bowl and stir until combined. Add to the ice cream maker and churn until setting, according to the maker's instructions.
  3. Put half into a large freezer proof tub. Drizzle over half of the raspberry juice. Top with the remaining ice cream and then the remaining juice.
  4. Using a thin bladed knife or skewer, twirl the ice cream to mix in the juice, don't over mix if you want nice raspberry whirls.
  5. Freeze until required. Take out of the freezer five minutes before scooping.
Recipe by The Eating Tree at http://www.theeatingtree.com/2016/02/05/raspberry-ripple-ice-cream/