Batch cooking recipes – no-churn raspberry ripple ice cream


We finally have some sunshine so why not try out my delicious raspberry ripple ice cream?

Remember, batching shouldn’t be in any way stressful – for me it’s about cooking when you want to, not when you have to. Enjoy!

No-churn Raspberry Ripple Ice Cream 


With the back of a spoon press the raspberries and squish out all the pulpCredit: The Batch Lady

Prep time: 10 minutes
Setting time: 5 hours
Serves: 6


  • 300g raspberries 
  • 1 heaped tbsp icing sugar 
  • 600ml double cream 
  • 1 x 397g tin sweetened condensed milk 
  • 1tsp vanilla extract 
Suzanne Mulholland's recipes are so easy to follow


Suzanne Mulholland’s recipes are so easy to followCredit: Ryan Ball


  1. First, make the raspberry coulis, which will create your ripple effect. To do this, add your raspberries to a sieve and place over a large mixing bowl. With the back of a spoon press the raspberries and squish out all the pulp.
  2. Once you have all the pulp in the bowl, discard the seeds. Now add your icing sugar to the raspberry pulp and mix. Set aside. 
  3. Tip all the ice-cream ingredients, except for the raspberry coulis, into a mixing bowl. Give it a gentle stir with a spoon, then with an electric whisk, mix until it thickens up, for about 5 minutes.
  4. Transfer the mixture to a freezable tub and pour the raspberry sauce randomly all over. Take a knife and make little swirls with it. This will create your ripple effect when it freezes. Cover with a lid, place in the freezer and leave to set for around 5 hours.

Freezing Tip: Using an ice-cream scoop, you can place individual scoops on to baking parchment on a baking tray. Once the individual scoops are frozen, place them in a freezer bag and store in the freezer, leave this to freeze for 5 hours or preferably overnight, ready to serve in individual portions.

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