Chocolate and raspberry ripple ice cream recipe
Created by The Tesco Recipes team
This ice cream recipe hits all the right notes – rich, creamy, and fruity thanks to those raspberry ripple swirls. Start with our easy no-churn chocolate ice cream, then swirl in a quick raspberry coulis made from conserve. It comes together in 15 minutes, no ice cream maker needed — just freeze and you’re set. Scoop into cones or enjoy by the bowlful with your favourite toppings.
See method- Serves 12
- Takes 15 mins plus freezing
- 327 calories / serving
- Freezable
- Vegetarian
- Gluten-free
Ingredients
- 175g Tesco Finest raspberry conserve
- 4 tbsp cocoa powder
- 100ml milk
- 600ml double cream
- ½ x 397g tin condensed milk
- 2 tsp vanilla extract
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Shop ingredientsEach serving contains
- Energy
- 1355kJ 327.0kcal
- Fat
- 26g
- Saturates
- 16g
- Salt
- 0.1g
- Sugars
- 19g
of the Reference intake
Carbohydrate 19.5gProtein 3.1gFibre 1.4g
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Method
- Put the conserve in a bowl with 2 tbsp just boiled water. Mix until smooth.
- Add the cocoa powder to a bowl, then whisk in the milk with a fork until fully combined and smooth. Pour in the double cream, condensed milk and vanilla extract. Beat with an electric whisk until stiff peaks form.
- Put a third of the ice-cream mix into a 2ltr freezerproof container, followed by a third of the raspberry coulis. Marble with a skewer; repeat twice more to use up all the ingredients. Cover and freeze until firm.
- See more Summer recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
- We recommend this recipe for a special occasion or treat, as part of a balanced diet.
