Berry Ripple Ice Cream

Ice cream to change your life! This is the easiest recipe ever for ice cream – no fuss, no stirring, just delicious.
Serves: 12
  • Very easy

    A guide to our ratings

    • Ridiculously easy!
    • Very easy
    • Easy
  • Prep time
    15 mins

    Cook time
    0 min

Each serving typically contains

  • Energy 1286kJ 308kcal 15%
  • Fat 19.0g 27%
  • Saturates 11.9g 60%
  • Sugars 29.5g 33%
  • Salt 0.14g 2%

of an adult's Reference Intake (RI)*
Energy per 100g: 1070kJ/256kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

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Here's how easy it is...
  1. 1. Place the berries in a pan with the lemon juice and sugar and cook until reduced by half, thickened and syrupy (about 10 minutes). Cool then strain through a sieve to remove the seeds.
  2. 2. Beat the cream to soft peaks then add the condensed milk and vanilla and beat again to soft peaks. Pour the ice cream into a freezable container and swirl through the berry sauce. Freeze until solid (about 3-4 hours or overnight).
  3. 3. To serve leave out for 5-10 minutes before serving in ice cream cones!
  4. You can use any berries for this – try blackcurrants, blueberries or raspberries.

Discussion Board

  • Tessalou
    January 21, 2014
    I'm currently making this but have just omitted the fruit and am mixing white choc chips and mini marshmallows in! I'm going to serve it with warm chocolate brownies!
  • Ang
    November 05, 2013
    could this recipe be made with full fat condensed milk or does it have to be light

    Carnation says:
    Hi Ang, this recipe works beautifully with either og the sweet condensed milk products.
  • zibps222
    October 18, 2013
    Does it have to be whipping cream, or does double cream whipped work the same, as my local supermarket never seems to have whipping cream??

    Carnation says:
    Hi Zoe, Double cream has a higher fat content and so will give a slightly different texture. We'd recommend whipping cream as this will give the best result.
  • zibps222
    October 14, 2013
    Hi, I made the base vanilla ice cream, absolutely gorgeous. Can't believe how tasty and simple it is. I'd love to make mint choc chip ice cream, any ideas ??

    Carnation says:
    Hi Zoe, mint choc chip is such a classic! Once the base has cooled you can add the choc chips and a few drops of mint essence. Stir through thouroughly. If you'd like some colour try some natural green.
  • ptak5566
    July 23, 2013
    This sounds refreshing and easy to make ... going to have a go x
  • Dan
    June 20, 2013
    I made this without the berries and it is delish! Could I do this recipe using evaporated milk with icing sugar so that it will be less sweet?

    Carnation says:
    Hi Dee Dee, this is not something we've tried. The ice cream needs the sugar to stop it becoming too crystalised. Let us know how it goes!
  • Jax
    May 01, 2013
    How do you make this one chocolate?

    Carnation says:
    Hi Jackie, simply melt about 125-150g dark chocolate and mix this through the ice cream before freezing! If you find the mixture too rich then substitute half the cream for normal milk. Mmm chocolatey!
  • HeidI
    August 31, 2012
    Using the basic carnation ice cream recipe I have got creative and made.... Butterscotch, coconut, mint choc chip, triple chocolate, banana and walnut, Malteaser, Turkish delight, blueberry, lemon and straccicella variations... All delicious!
  • Chris
    August 22, 2012
    I made the base ice cream and added some broken up honeycomb and it was delicious!

    Carnation says:
    Hi Christine - wow that sounds amazing! Great idea!
  • Al
    August 10, 2012
    Do you have a creamy vanilla ice cream recipe please?

    Carnation says:
    Hi Alex, you can just use the base ice cream recipe without the berry ripple - its delicious!
  • veejay
    July 07, 2012
    could you add expresso coffee instead of he berries please?

    Carnation says:
    Hi Valerie, yes it's delicious..! We recommend either 2-3tsp Nescafe coffee granules mixed with 1tbsp hot water or a strong shot of espresso mixed into the whipped ice cream mixture in step 2. Adjust to suit your tastes before you freeze it.