Gluten and Dairy Free Raspberry Ripple Ice-Cream

serves / makes 6
10 prep time
10 mins cooking time


Another one of the requested ice-cream flavours, this time it is raspberry ripple. The ripple isn’t quite as defined as I would have liked it to be but I thought I would share the recipe with you anyway as it tastes amazing.




  • 3 egg yolks
  • 25g caster sugar
  • 250ml dairy free milk
  • 125ml dairy free cream
  • 1 teaspoon vanilla extract

For the raspberry ripple:

  • 200g fresh raspberries
  • 1 tablespoon caster sugar
  • 1 tablespoon water


  1. Start by making the raspberry ripple, placing the raspberries, caster sugar and water in a small saucepan
  2. Cook on a medium heat until the sugar has dissolved
  3. Bring to the boil and then simmer for 5 minutes
  4. Remove from the heat
  5. Push the raspberries through a fine sieve to remove the seeds
  6. Set aside and allow to cool
  7. Start making the ice-cream by whipping together the egg yolks, vanilla and sugar until thick and creamy
  8. Place the milk and cream into a medium sized saucepan and bring to the boil
  9. Add the milk mix to the eggs and sugar, stirring continuously
  10. Return to the pan and cook over a low heat until thickened, about 5 minutes
  11. Remove from the heat and allow to cool
  12. If you don’t have an ice cream maker pour into a shallow tub, drizzle on the raspberry sauce and stir so it is marbled through, freeze for 4 hours
  13. If you are using an ice-cream maker, churn for 20 minutes, drizzle in the sauce and churn for a few seconds to swirl through

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