*This post may contain affiliate links. Please see my disclosure for more details!*
A Delicious No-Churn Vanilla Ice Cream swirled with Raspberry Coulis – Delicious Homemade Raspberry Ripple Ice Cream!
I feel like the timing of this recipe could have been a bit better, as the sun seems to have disappeared slightly… but technically its still Summer so its fine. Anyway… as it IS summer, I thought I would post a new Ice Cream recipe as I haven’t posted one in such a long time, and I actually make Ice Cream all of the time at home as its genuinely just so easy.
Making Homemade Ice Cream is alot easier than you think, as there are several different methods you can follow. The more complicated is the more genuine kind, which involves basically making a custard, and using a full on Ice Cream machine to churn it correctly to get the correct Ice crystal sizes and all, and then there is this method. The No-Churn, super easy, whack it all together method.
Basically all of my recipe on my blog are No-Churn, as I realise owning an Ice Cream machine is quite specialist and not everyone has one. Technically you can make them without a machine, but its much more complicated and involves basically having to churn it all by hand every few hours. This way, you skip a lot of the ingredients and it makes it cheaper. All you basically have to do is a whip and stir a couple of things together and you get Ice Cream.
The base of this DEEEEEELICIOUS Raspberry Ripple Ice Cream is a No-Churn Vanilla ice Cream, that literally involves just three ingredients. Cream, Condensed Milk, and Vanilla. Technically, the vanilla doesn’t even need to be there, but its so delicious you’ll want to include some. If you did just want a Vanilla Ice Cream method, then this is it!
I use the Nielsen Massey Vanilla Bean Paste at the moment so you get the lovely little black specks of Vanilla in the Ice Cream, and the quality of it is so much better. Yes, you pay a lot more for it, but its genuine. Not the cheap supermarket stuff! Vanilla has become a bit of a shortage recently across the world, so if you wanted a large amount of Vanilla, you can pay over £100 for a 1litre of it, which is extortionate, but reflects the problems. Luckily, when using Nielsen Massey of similar, you only need a small amount in a recipe so its okay!
The Raspberry Ripple side of things, is extremely easy. I use fresh raspberries as I often eat some for breakfast with yoghurt, but you can use frozen as well. It just might be a smidge runnier due to the excess water. However, all you have to do is boil together the raspberries and sugar together so it gets squishy and broken down, blitz, sieve, and you have a sweet and sharp Raspberry Sauce that you can use in so many ways.
I use the Raspberry Coulis to drizzle between layers of the Ice Cream, and swirl, to get the Raspberry Ripple effect that you want. Admittedly, by scooping leaves a bit to be desired in the photos, but the extra drizzle of the Coulis on top gives you the idea of the flavour. To be honest, I often have some Coulis in the fridge ready to drizzle on almost anything, as its so versatile. Its great in recipes like my Neapolitan Cake, or my Eton mess Cheesecake for example.
You can adapt this recipe to how you please, but its really so simple that I’m sure everyone will love it! I will say that homemade ice cream can take a while to be scoop able after taking out the freezer, but this is perfectly normal because it doesn’t have any nasty additives like ‘soft scoop’ ice cream bought from the supermarket does. This way, you know exactly whats gone in, and you can flavour it how you please. Enjoy! x
Raspberry Ripple Ice Cream!
- 300 g Raspberries
- 100 g Caster Sugar
Vanilla Ice Cream
- 600 ml Double Cream
- 397 g Condensed Milk (one tin)
- 1 tsp Vanilla Extract
For the Coulis
- Prep your raspberries by washing them well.
- Add them into a pan with the sugar and heat on a medium heat.
- Mash them slightly with a fork or spoon, and stir until the sugar has dissolved and the mixture has become quite saucy.
- Blitz the mixture if you can with a blender, and pass through a sieve and discard the lumpy bits. If you can't blend it don't worry, just pass through a sieve anyway, you'll just get a bit less.
- Leave to cool and refrigerate till needed.
For the Ice Cream
- In a Stand Mixer, or a large bowl with an electric whisk, add the Double Cream and Vanilla and whip until soft peaks.
- Add in the condensed milk, and fold together to combine. Try not to be too rough otherwise it'll be runny and you want it to be thick still.
- Spoon 1/3 of the mixture into your container/tin, and dollop on some Coulis. Swirl through with a cake skewer/fork to get a ripple pattern.
- Repeat again with the 2/3 of the mixture, and then the final third of mixture.
- Freeze in the freezer for at least 4 hours, if not more.
- To serve, take it out 10-15 minutes before being needed as it's firmer than shop bough Ice Cream as it has no additives.
- You can use any flavour fruit if you want, but I wanted to make Raspberry Ripple. You could easily use Strawberries, Blackberries, Blueberries etc! The coulis making process is the same.
- I use a loaf tin to store mine in, but any Tupperware container that can fit the mix will do!
- I serve mine in cones, with an extra coulis drizzle, and some freeze dried raspberries!
- It's also great serve in an Ice Cream bowl, or even made into a milkshake.
- This will last in the freezer for up to 3 months, but ideally eaten within a month.
Find my other Ice Cream Recipes on my Recipes Page!
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.