Recipe: Raspberry & Cherry Ripple Ice Cream

Cool down this summer with an indulgent Raspberry & Cherry ripple ice cream. An easy, refreshing recipe to get you through the heatwave. 

This divine ice cream is ideal for a light dessert on a hot summer evening, or made for guests on the weekend. Vegan-friendly and heatwave-proof!

Here's how to make Raspberry & Cherry Ripple Ice Cream

Makes 1 litre tub of ice cream 
Prep time - 25 minutes + freezing 

Ingredients

• 175g raspberries, plus a handful to decorate
• 300g cherries, pitted, plus a handful to decorate
• 2 tablespoons caster sugar
• 1 lemon, zested
• 600ml double cream (to make this vegan, swap this for 500ml oat double cream)
• 1 x 210g tin coconut sweetened condensed milk
• 1 teaspoon vanilla bean paste

Method:

1. Add the raspberries to a small saucepan with 1 tablespoon caster sugar and 1 tablespoon water. Gently mash with the back of a spoon, bring to a boil and reduce to a simmer for 3-4 minutes until thickened and bubbling slowly. Pass through a sieve (to remove seeds) and set aside. 
2. Add the cherries, remaining caster sugar and another tablespoon of water to the same pan, and repeat the process - heating until thickened. Gently mash with the back of your spoon and set aside. 
3. Whip together the double cream, lemon zest, condensed milk and vanilla bean paste until you reach soft peaks. 
4. Add the raspberry puree and gently fold through.
5. Heap a few tablespoons into a freezer safe container, then drizzle the cherry puree over. Repeat in layers - this will help you have big ripples of puree in the finished ice cream. 
6. Freeze for at least 4 hours and up to overnight. Keeps in the freezer for 2 months. 
7. Serve with a handful of fresh berries.