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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.