No-churn raspberry ripple ice cream
Ingredients
300g raspberries
100g Siúcra Caster Sugar
250g cream cheese
200g condensed milk
300ml double cream
Instructions
In a saucepan, add the raspberries, Siúcra Caster Sugar, and 50ml water. Bring to the boil and simmer, stirring frequently, for 10 minutes, or until the berries have broken down and are turning jam-like. Remove from the heat, pour through a sieve and into a jug. Discard the seeds and allow to cool.
In a large bowl, combine the cream cheese and condensed milk.
In a separate bowl, whip the cream to soft peaks, then fold it into the cream cheese mixture.
Transfer the cream mixture to a shallow, lidded container and gently stir through the raspberry mixture to create a marbled effect. Cover and freeze for 5 hours or overnight, until solid.
To serve, scoop into ice cream bowls or cones and serve with your favourite toppings.
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Summer Desserts
When it is hot, what better way to end a BBQ or summer party than with a sweetly tart and refreshing summer dessert. Here you will find tips for easy-to-make delicious summer desserts as well as those that are a little more advanced.
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Heavenly raspberries
Our amazingly sweet raspberries are perfect for cakes and desserts, and are just as much a taste of summer as strawberries. We can grow raspberries in our gardens and pick wild ones out in the forests. Use raspberries to make everything from pies to raspberry jam.
