Blackberry Ripple Ice Cream - Bar & Kitchen
Blackberry ripple ice cream
Top Tip
You can swap the blackberries for other berries or currants, or mixed berries for a forest fruits treat.

Blackberry Ripple Ice Cream

Desserts Food British Vegetarian

This quick ice cream uses condensed milk which makes the method less complicated, but without losing flavour or the creamy texture.

12 Servings
400g fresh or frozen British blackberries
Juice of 1 lemon
55g caster sugar
600ml whipping cream
200g Carnation Condensed Milk Light
1 tbsp vanilla extract or paste
  1. Cook the blackberries with the lemon juice and sugar in a pan until reduced by half (about 10 mins). Cool then strain through a sieve to remove the seeds.
  2. Beat the cream to soft peaks then add the condensed milk and vanilla and beat again to soft peaks. Pour into a freezable container and swirl through the berry sauce. Freeze until solid (about 3-4 hours or overnight).
  3. To serve, leave at room temperature for 5-10 mins to slightly soften before scooping.