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Home » Cakes, Cookies and Desserts » Homemade raspberry ripple ice cream – no ice cream maker

Homemade raspberry ripple ice cream – no ice cream maker

Author: VJ Published : July 2021 Modified : July 2022 / 2 people have commented

Recipe
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Homemade raspberry ripple ice cream is made with only 4 ingredients, and you don’t need an ice cream maker either. Just mix and freeze for the smoothest and creamiest ice cream you have ever tasted.

2 scoops of raspberry ripple ice cream in a dish.

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Table Of Contents
  1. The creamiest ice cream ever
  2. What you will need
  3. How to make it
  4. Frequently asked questions
  5. Pin for later
  6. Other summer desserts
  7. The recipe
  8. Homemade raspberry ripple ice cream – without an ice cream maker

The creamiest ice cream ever

I’ve often been disappointed with homemade ice cream. It either doesn’t set properly, or it’s full of ice crystals. But this recipe for homemade raspberry ripple ice cream is guaranteed not to fail. It sets to a firm, creamy consistency that is perfect for scooping into an ice cream cone, or for dolloping on top of your favourite dessert. And the texture is so smooth and creamy, with not an ice crystal in sight.

This is a versatile recipe. I’ve made it with fresh raspberries, but you can swap out the raspberries for any other berry. Strawberries, blackberries or even cherries would work just as well. And if you want to make plain vanilla ice cream you can just leave out the fruit. Whichever way you decide to make it, you are going to have an ice cream that will have the whole family clamouring for more.

I think you will love this as much as I do.

  • You only need 4 ingredients (including the raspberries). If you want to make it plain without raspberries you will only need 3 ingredients.
  • It mixes up in minutes. Actual prep time is only 15 minutes, with another 10 minutes of cooling time before you put it in the freezer.
  • You don’t need an ice cream maker and you don’t need to continually stir the ice cream as it freezes. Just mix and leave until frozen.
  • It will keep well in the freezer for up to a month.
  • It tastes better than any shop-bought ice cream I’ve ever tasted.

I honestly believe that once you’ve tried this recipe for homemade raspberry ripple ice cream you will never buy shop-bought ice cream again!

A scoop of homemade raspberry ripple ice cream in a dish.

What you will need

**Get the complete list of ingredients and full instructions for making raspberry ripple ice cream on the printable recipe card at the end of this post**

You will only need 4 ingredients.

Ingredients for raspberry ripple ice cream.
You only need 4 ingredients to make this deliciously creamy ice cream.
  • Double cream (or heavy whipping cream). You will need to whip the cream to stiff peaks, so use double cream. Single cream will not thicken sufficiently no matter how long you beat it.
  • Caster sugar – this is finer than granulated sugar and dissolves more easily. You can get away with using granulated sugar, but you may have to the mixture for longer in order for the sugar to dissolve completely.
  • Eggs – you will need both whole eggs and egg yolks. Any leftover egg whites can be used to make meringues, or you could use them to make my coconut macaroons or coconut jam tarts.
  • Raspberries – I’ve used fresh raspberries, but you could use frozen raspberries instead.
  • Vanilla essence – optional and not pictured. You may like to add a teaspoon of vanilla essence to the ice cream mixture for extra flavour.

How to make it

You will need a heat-proof mixing bowl and a saucepan. The eggs and sugar are beaten in a mixing bowl over a saucepan of boiling water, and the bowl should fit onto the saucepan without touching the water.

You will also need an electric hand-mixer. If you don’t have one, you can get away with using a balloon whisk, but you will have to whisk for a longer time.

Because the cream and the eggs and sugar double in volume as they are whipped, this recipe will make approximately one litre (2 pints) of ice cream.

Steps for mixing the ice cream.
Whisk the eggs and sugar, beat up the cream and mix the cream into the egg mixture.
  • Start off by putting the eggs, egg yolks, sugar and vanilla essence (if using) into the heat-proof mixing bowl. Beat with a hand mixer until the sugar is completely dissolved.
  • Pour water into the saucepan and bring the water to a simmer. Place the bowl of beaten egg and sugar onto the saucepan and continue whisking over the hot water for 3 minutes to allow the eggs time to cook. The mixture should approximately double in volume.
  • Do not stop whisking while the eggs are over the hot water – you don’t want the eggs to separate and turn into scrambled eggs.
  • Set aside to cool.
  • In a separate bowl, beat the cream until it forms stiff peaks.
  • Once the egg mixture is cool, stir the whipped cream into the eggs until thoroughly combined.

Raspberry coulis

Steps for making the raspberry coulis.
Make the raspberry coulis and stir it through the ice cream mixture before freezing.
  • To make the raspberry coulis, place the raspberries and sugar into a small saucepan and heat gently, stirring occasionally until the mixture comes to a boil and the sugar has dissolved.
  • Turn down the heat and simmer for 5 minutes until the raspberries have completely softened.
  • Press the raspberry mixture through a sieve to remove all the pips. Alternatively, you could process the raspberries in a blender but be aware that you won’t get rid of the pips by doing this, and your coulis will not be as smooth.
  • Allow the raspberries to cool.
  • Pour the cooled egg and cream mixture into a suitable freezer container (use one that has a lid if possible) and gently stir the raspberry coulis through. Don’t overmix – you are looking for streaks of raspberries rather than a fully combined mixture.
  • Cover with a lid and place in the freezer for a few hours, or preferably overnight, until frozen.
  • If you don’t have a lid for your container, cover with tin-foil and then wrap in a layer of plastic wrap. Alternatively, place the dish in a large plastic bag before freezing.
  • Top tip – an old plastic ice cream container would be ideal to use.
A bowl of raspberry ripple ice cream next to the a dish of frozen ice cream.

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Frequently asked questions

Can I make this in an ice cream maker?

I haven’t tried to make this in an ice cream maker.

How long does this ice cream last?

It will be safe to store this raspberry ripple in the freezer for up to a month.

Can I use other fruit?

You can use a wide variety of fruits for this ice cream. Why not try blackberries, strawberries, blueberries, stoned cherries, pureed peaches, apricots or mangoes,
I haven’t tried this with acidic fruits like oranges, lemons or pineapple.

Do I have to stir the ice cream while it is setting?

No,, just leave the ice cream in a covered container in the freezer and it will set to a perfectly creamy consistency.

A scoop of homemade raspberry ripple ice cream in a dish with a raspberry.

Pin for later

If you would like to make this raspberry ripple ice cream why not pin the recipe to one of your Pinterest boards so you can find it easily. Just click on the image below.

Other summer desserts

You may also enjoy these other quick and easy summer desserts:

  • Classic no-bake strawberry cheesecake
  • Raspberry cream horns with dark chocolate
  • Upside down cherry cake with fresh cherries
  • Fresh pear cream slice
  • No-bake pineapple icebox cake
  • Citrus cheesecake with Greek yoghurt
  • Peppermint crisp fridge tart

The recipe

A scoop of homemade raspberry ripple ice cream in a dish with a raspberry.

Homemade raspberry ripple ice cream – without an ice cream maker

Homemade raspberry ripple ice cream is made with only 4 ingredients, and you don't need an ice cream maker either. Just mix and freeze for the smoothest and creamiest ice cream you have ever tasted.
Recipe by: Veronica
Dessert
American, British
Calories 370
Prep 10 minutes
Freezing time 8 hours
Cook 10 minutes
Total Time 8 hours 20 minutes
Servings: 6 to 8 servings
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5 from 1 vote

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Equipment

  • Electric hand mixer
  • Small saucepan
  • Mixing Bowls

Ingredients

  • 1⅓ cups / 300 ml double or heavy whipping cream
  • ¾ cup / 170 grams caster sugar
  • 2 tablespoons caster sugar (for the raspberry coulis)
  • 2 large eggs
  • 3 large egg yolks
  • 6 ounce / 200g fresh raspberries
  • 1 teaspoon vanilla essence optional

Instructions

  • Place the eggs, egg yolks, sugar and vanilla essence (if using) into the heat-proof mixing bowl. Beat with a hand mixer until the sugar is completely dissolved.
    2 large eggs, 3 large egg yolks, 1 teaspoon vanilla essence, ¾ cup / 170 grams caster sugar
  • Pour water into the saucepan and bring the water to a simmer. Place the bowl of beaten egg and sugar onto the saucepan and continue whisking over the hot water for 3 minutes to allow the eggs time to cook. The mixture should approximately double in volume. Do not stop whisking while the eggs are over the hot water – you don't want the eggs to separate and turn into scrambled eggs.
  • Set aside to cool.
  • In a separate bowl, beat the cream until it forms stiff peaks.
    1⅓ cups / 300 ml double or heavy whipping cream
  • Once the egg mixture is cool, stir the whipped cream into the eggs until thoroughly combined.

Raspberry coulis

  • Place the raspberries and sugar into a small saucepan and heat gently, stirring occasionally until the mixture comes to a boil and the sugar has dissolved.
    6 ounce / 200g fresh raspberries, 2 tablespoons caster sugar
  • Turn down the heat and simmer for 5 minutes until the raspberries have completely softened.
  • Press the raspberry mixture through a sieve to remove all the pips. Alternatively you could process the raspberries in a blender but be aware that you won't get rid of the pips by doing this, and your coulis will not be as smooth.
  • Allow the raspberries to cool.
  • Pour the cooled egg and cream mixture into a suitable freezer container (use one that has a lid if possible) and gently stir the raspberry coulis through. Don't overmix – you are looking for streaks of raspberries rather than a fully combined mixture.
  • Cover with a lid and place in the freezer for a few hours, or preferably overnight, until frozen.

Notes

If you don’t have a lid for your container, cover with tin-foil and then wrap in a layer of plastic wrap. Alternatively, place the dish in a large plastic bag before freezing.
Top tip – an old plastic ice cream container would be ideal to use.
It will be safe to store this ice cream in the freezer for up to a month.
Nutrition has been calculated based on the assumption that this recipe will provide 6 servings.

Nutrition

Calories – 370kcal | Carbohydrates – 39.3g | Protein – 4.9g | Fat – 22.9g | Saturated Fat – 13g | Cholesterol – 236mg | Sodium – 47mg | Potassium – 121mg | Fiber – 2.2g | Sugar – 35.1g | Calcium – 61mg | Iron – 1mg

I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
Tried this recipe?If you made this recipe I’d love it if you could leave me a comment and let me know how it went!
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Filed Under: All Recipes, Cakes, Cookies and Desserts

About VJ

In my previous life, I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, and you'll probably find a little South African influence creeping in due to the many years I spent there.

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Reader Interactions

Comments

  1. Julie

    1 August 2021 at 9:48 pm

    Hi VJ.
    I just wanted to confirm with you before making this ice cream, that when you are mixing the eggs and sugar together over the pot of boiling water, that you are still using your electric beaters and not just a whisk.
    I hope this makes sense and thank you for a lovely recipe.

    Reply
    • VJ

      2 August 2021 at 11:59 am

      Hi Julie
      Yes, continue beating with the whisk.
      VJ x

      Reply

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