Lemon Raspberry Ripple Ice-cream

What do you think of when you think of summer? Sunshine? (of course) Beaches? (naturally) Wimbledon? (yes) Sandcastles? (maybe) Ice-cream? (Definitely YES).

Well, this year we have been seriously short on the more standard summery things like sun, heatwaves, sandcastles and swimming, so in desperation and to remind myself that it really is summer, I thought some lovely creamy ice-cream was in order! And this is a great combination – the lemony ice-cream is surprisingly sweet, but is beautifully counter-balanced by the slightly tart raspberry ripples. And you don’t even need an ice-cream maker to make this.

The recipe for lemon ice-cream came from my Mum and has been a family favourite for years. Raspberries have always been one of my favourite fruits and the combination of lemon and raspberries is particularly good – hence the addition of the raspberry ‘ripple’.

Lemon Raspberry Ripple Ice-cream

(Serves about 8 people)

You will need:

  • 600mls double cream
  • zest and juice of 3 unwaxed lemons
  • 225g caster sugar
  • 2-3 tablespoons of icing sugar
  • 200g raspberries


  • Whisk the double cream and 225g caster sugar together in a bowl until thickened – if you’ve got to the stage of soft peaks that’s a bit too far.
  • Add the lemon zest and juice and mix again briefly.
  • Make the raspberry puree. Crush the washed raspberries in a sieve and push as much of the juice as possible through the sieve using the back of a spoon, into a bowl. Throw away the seeds. Add 2 tablespoons of icing sugar to the raspberry juice and stir until dissolved.
    (This is probably the most time consuming part of the recipe – puree-ing the raspberries and sugar in a food processor before sieving cuts down a bit on the effort involved!)
    When you’ve made the sauce, taste. It shouldn’t be too sweet, but add more sugar if you wish.
  • Pour half the cream mixture into a freezer container, then about quarter of the raspberry puree – then more cream – and more raspberry. There will be about half (maybe a little less) of the sauce left over.
  • Make ripples through the layers using a spoon or knife stirring gently through the mixture.
  • Freeze overnight.
  • You’ll need to take the ice-cream out about 20 minutes before you want to eat it. Serve with more fresh raspberries and the remaining raspberry sauce.

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