Berry Ripple Ice Cream
This no churn berry ripple ice cream is impossibly creamy, bursting with vibrant berry flavour, and the best part? It's surprisingly easy to make! In just 10 minutes of prep time, you can whip up this delicious dessert that rivals any fancy ice cream shop. Ready to learn how?
Equipment
- Large bowl
- Hand whisk or Stand mixer
- Saucepan
- Loaf pan or Dish
Ingredients
No Churn Ice Cream Base
- 600 ml double cream / heavy cream (2 1/2 cups)
- 1 tin condensed milk (397 ml)
- 2 tsp vanilla paste (or extract)
Berry Sauce
- 250 g frozen mixed berries (1 1/3 cups)
- 50 g white sugar (1/4 cup)
- Juice of half a lemon
- Pinch of salt
Instructions
- In a medium saucepan, combine the frozen berries, sugar, salt and lemon juice. Cook for 8-10 minutes on a medium-low heat, stirring regularly, until the mixture thickens and most of the berries have broken down.
- Strain the berry mixture through a sieve with a spoon, pressing to extract as much sauce as possible. Until you have a smooth berry sauce and set aside to cool.
- In a large mixing bowl, whip the double cream / heavy cream until medium-soft peaks form. Aim for light and fluffy, not stiff.
- Gently fold in the sweetened condensed milk and vanilla paste (or extract) until everything is combined and the ice cream base is ready.
- Prepare your loaf tin or dish by lining it with some scrunched-up parchment paper (this will make it easier to clean later).
- Pour ⅓ of the ice cream base into the loaf pan and smooth it into an even layer. Then, top with a few spoonfuls of the berry mixture.
- Use a butter knife to swirl the berry sauce gently into the ice cream base. Repeat these steps, using ⅓ of the ice cream base and some berry sauce per layer, until all the ingredients are used.
- Freeze for 8 - 12 hours before serving and enjoy!
Notes
- Always let the ice cream sit out for a couple of minutes to soften, before scooping.
- Place your ice cream scoop into a mug of hot water for a couple of minutes before scooping, this will not only make the ice cream easier to serve, but also make the ice cream scoops more even and round.
- Using some scrunched up parchment paper to line the tin you put the ice cream into, will make clean up super easy!
- The recipe video is on my TikTok and IG - please tag @aceofspoons_ if you make this recipe