Cheat's Chocolate and Raspberry Ripple Ice Cream
By Beverley Glock
Published on 17 January 2022
The flavours of chocolate and raspberry complement each other really well. This recipe uses ready made chocolate ice cream, you can use vanilla instead or even strawberry.
Raspberry ripple is raspberry sorbet and can be used on it's own.Children can get involved from the beginning by cleaning the raspberries, operating the blender under adult supervision and sieving the pips.Time and servings
45 minsTotal time
15 minsPrep time
30 minsCooking time
Ingredients
- 175 g of caster sugar
- 1 lemon, juice only
- 1 tub of chocolate ice cream
- 250 g of fresh raspberries
Method
Step 1
To make the raspberry sorbet: Wash the raspberries. Mix the caster sugar, 150ml of water and lemon juice together until the sugar dissolves. Place the raspberries and sugar syrup in a blender or liqudiser and whizz until pureed.Step 2
Strain the mixture through a sieve using a spoon to press the raspberry mix through. Chill in the fridge until ready to use.Step 3
With an ice cream maker: Transfer the chocolate ice cream to the fridge to soften, churn the raspberry mix in an ice cream maker until thick but not frozen hard. By the time the sorbet has thickened the chocolate ice cream will have softened, fold the sorbet into the chocolate ice cream so it swirls rather than mixes together, return to the freezer.Step 4
By hand: Pour the raspberry sorbet into a freezer-proof container and place in the freezer. Set a timer for 1 hour, remove from the freezer, transfer to a bowl and whisk to break down the large ice crystals and keep the sorbet smooth. Repeat for the next 4 hours. When the sorbet is thick but not quite frozen remove the chocolate ice cream from the freezer and leave for 15-20 minutes to soften, stir in the sorbet so it swirls rather than mixes together, return to the freezer.