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Ice Cream Maker Creamy Raspberry Ripple Ice Cream

Prep Time2 hrs 55 mins
Cook Time5 mins
Total Time3 hrs
Servings: 3
Calories: 615kcal



  • Start by making the ice cream base - Using a whisk beat together the egg yolks and the sugar until they are nice and fluffy. Heat milk and cream in a saucepan and finally add the vanilla essence. Add the egg/sugar mixture to the pan and stir on a high heat for about 5 minutes. Transfer the mixture to the fridge and leave to cook for an hour or so.
  • Make your raspberry ripple – Blend your raspberries until smooth so that they turn into a syrup.
  • Add the ice cream base to your ice cream maker and leave it to whirl around for a couple of minutes. Slowly add your raspberry centre with a tablespoon at a time until done. Allow your ice cream maker to do its magic for about 45 minutes.
  • Transfer to the freezer for another hour and then serve.


I also like to mix things up and use a mixture of leftover berries. Try it with blueberries, blackberries, strawberries and raspberries.
If you use frozen raspberries (we used fresh) you will need some extra sugar to balance out the sour flavour.


Calories: 615kcal | Carbohydrates: 55g | Protein: 8g | Fat: 40g | Saturated Fat: 23g | Cholesterol: 382mg | Sodium: 80mg | Potassium: 274mg | Fiber: 3g | Sugar: 48g | Vitamin A: 1705IU | Vitamin C: 13.6mg | Calcium: 192mg | Iron: 1mg