Today was hot, we’re having a typical Summer Queensland day, temperatures hit 41c (that’s 105 F for my northern hemisphere friends). I mean summer is fun, but the layering not so much #hijabiproblems. My fellow hijabis know what I’ve talking about! I had to go out for a bit and I was so glad to get back home to the comfort of the air-conditioning. Am I grateful for air-conditioning on a day like today!!! I’m also grateful that I have this Raspberry Ripple Ice Cream in the freezer. It’s the perfect cool down treat in Summer.
This ice cream uses my 2 ingredient no churn recipe as the base and frozen raspberries so it’s super simple to make and the ripple brings a nice tartness to cut through all the richness of the ice cream.
If you’re looking for another great summer option, check out my Mango Macadamia Ice cream. Either of these are sure to be a hit with the kids or adults this summer. Speaking of seasons, I think I’m going to have to start doing all my summer pics in winter, it is not fun photographing ice cream in the heat, even with the air-conditioner on. These are not my best shots, but hey it’s ice cream, all melty delicious ice cream!
Rich and creamy easy to make ice cream with a raspberry ripple, that sounds amazing, what do you think?
Raspberry Ripple Ice Cream
- ½ tin 198g condensed milk
- 500 ml cream
- 1/2 cup raspberries I used frozen
- 1/4 cup sugar
- Place your raspberries and sugar in a small pan on a medium heat.
- Cook together until the mixture boils and sugar dissolves.
- Sieve the raspberry mixture to remove the raspberry seeds and set aside to cool.
- With a hand or stand mixer, beat your cream until it has firm peaks.
- Gently fold in your condensed milk.
- Place your cream mixture into a freezer safe container.
- Spoon your raspberry sauce onto the cream, with a knife or skewer gently swirl the raspberry sauce through the cream mixture.
- Freeze for 6+ hours or overnight.