How to Make Raspberry Ripple – A Classic British Ice Cream Treat

--- published by foodie Parmod.

Raspberry ripple is a beloved British dessert that brings back memories of hot summers, ice cream vans, and seaside holidays. This swirled sensation is simply vanilla ice cream laced with ribbons of sweet-tart raspberry sauce – and the good news is, it’s easy to make at home!

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What Is Raspberry Ripple?

Raspberry ripple is traditionally a vanilla-based ice cream with a swirl of raspberry sauce running through it – the “ripple.” It became popular in the UK during the mid-20th century and has remained a favourite ever since.

This classic dessert is a celebration of contrasts – rich and creamy meets tart and fruity. It’s a great way to use seasonal raspberries or frozen ones all year round.

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Ingredients

For the Raspberry Ripple Sauce:

250g fresh or frozen raspberries

75g caster sugar

1 tsp lemon juice

1 tsp cornflour (optional, for thickening)

For the Ice Cream Base (No Churn):

600ml double cream

1 x 397g tin sweetened condensed milk

2 tsp vanilla extract

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Equipment You'll Need:

Saucepan

Sieve (for straining seeds)

Mixing bowl

Whisk (hand or electric)

Loaf tin or freezer-safe container

Spatula or spoon

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Method

Step 1: Make the Raspberry Sauce

1. In a saucepan, add the raspberries, caster sugar, and lemon juice.

2. Heat gently and simmer for 8–10 minutes until the raspberries break down and the mixture thickens.

3. For a smoother ripple, strain the sauce through a sieve to remove the seeds.

4. Return to the pan and stir in cornflour (if using) to thicken further.

5. Allow the sauce to cool completely.

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Step 2: Make the Ice Cream Base

1. In a large mixing bowl, pour in the double cream, condensed milk, and vanilla extract.

2. Whisk until the mixture forms soft peaks – it should be thick and creamy but not stiff.

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Step 3: Ripple and Freeze

1. Spoon half of the ice cream mixture into your freezer-safe container.

2. Drizzle over half of the cooled raspberry sauce.

3. Use a skewer or knife to gently swirl the sauce through the mixture – don’t overmix!

4. Repeat with the remaining ice cream and sauce.

5. Cover and freeze for at least 6 hours, or overnight for best results.

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Step 4: Serve and Enjoy

Take the raspberry ripple out of the freezer 5–10 minutes before scooping.

Serve in bowls, cones, or alongside a slice of cake.

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Tips for Perfect Raspberry Ripple

Use fresh raspberries in summer for best flavour, but frozen ones work just as well.

Adjust the sugar in the raspberry sauce to your taste – you can make it sweeter or leave it tangy.

Don’t over-swirl – you want distinct raspberry streaks, not a pink blend.

Want to churn it? You can use an ice cream machine if you prefer – just churn the vanilla base, then swirl in the sauce before freezing.

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Variations

Add white chocolate chips for extra indulgence.

Swap raspberries for strawberries or blackberries for different fruity twists.

Make it into an ice cream cake by layering in a tin and freezing with a biscuit base.

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Why You'll Love This Raspberry Ripple Recipe

✅ No ice cream maker needed

✅ Just 6 ingredients

✅ Sweet, creamy, and refreshing

✅ A nostalgic British classic

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Final Thoughts

Homemade raspberry ripple is far better than anything from a tub. It’s rich, creamy, and bursting with fruity flavour – and best of all, it’s made with love. Whether you’re making it for a summer BBQ, a birthday party, or just to treat yourself, this simple recipe will be your go-to.

So, grab some raspberries and give this traditional British ice cream a go – your taste buds will thank you.

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--- write ✍️ by foodie Parmod.