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Raspberry Ripple Ice-cream

This is a simple vanilla ice cream recipe, which can be made without an ice cream maker. The recipe uses sweetened condensed milk and is both delicious and easy to prepare. It is particularly good if used with homegrown raspberries from the garden, which make a magnificent raspberry ripple ice cream. 


I use one 8oz pack of Philadelphia cream cheese and one pack of sweetened condensed milk.


8oz cream cheese, softened

2 cups heavy whipping cream

12oz sweetened condensed milk (may adjust the amount slightly)

1 teaspoon vanilla extract

2 tablespoons powdered sugar or as needed (optional)


Fresh raspberry coulis – from homegrown raspberries.

2 cups raspberries

150g sugar

50ml water


Chill the mixing bowl and mixer blades in the refrigerator for at least 15 minutes in advance.


Transfer the softened cream cheese to the chilled bowl and mix using a good quality electric mixer (I used a hand mixer) for about one to two minutes.


Add the heavy cream and mix for another minute until soft peaks begin to form.


Add the vanilla extract and sweetened condensed milk to the bowl. Mix well using a spoon and then beat for about two minutes until all the ingredients are well combined and the mixture is soft. 


If you prefer more sweetness, you may add a couple of spoons of powdered sugar and beat for another minute until the sugar is well blended with the mixture.


Transfer the mixture to a freezer-safe bowl and freeze for about 30 minutes. After 30 minutes, and while the mixture is still not frozen, beat the mixture for about one to two minutes. This will make the ice cream creamier.


If you want to make a raspberry ripple (or other fruit) ice cream, turn your fresh fruit into a delicious coulis and stir in slowly. To make the coulis, dissolve the sugar in water and add the raspberries. Soften on a low heat, pass through a fine mesh sieve to remove the pips, and then leave to cool.


Transfer the mixture back to the freezer for another four to six hours or until the ice cream is set. The ice cream can be stored in freezer-safe containers for a few weeks at least.

Gardeners Digest by Brewin Dolphin with Paul Hervey-Brookes 2021

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