Raspberry Ripple and Elderflower Ice Cream

Summer dessert inspiration alert! Wait no more for the ice cream man. Is there even such a thing anymore?!

Who can believe how simple it is to make your own ice cream? The flavour options are endless. A quick and easy dessert that can be served with crumbles and cakes or simply by itself.


160g fresh raspberries

600ml double cream

2 tablespoons elderflower cordial

2 tablespoons icing sugar


50g fresh raspberries

15g caster sugar

2 tablespoons orange juice


With a hand blender or blender whizz up your 160g raspberries ( save the 50g for the ripple) with your elderflower cordial. Don’t worry if you leave a few chunky bits as this will add to the texture and be lovely.

Add your cream and icing sugar to a large mixing bowl and pour in your berry mixture that you’ve just blended.

Pour this into a freezer proof dish. You can use a loaf cake tin and this will be perfect.

Now in a separate bowl blend up your raspberries with your orange juice and add to a small saucepan over a low heat. Stir in your sugar. Once this is a gorgeous red liquid swirl it through your ice cream mixture for your ripple effect.

Cover and freeze overnight for the best success.

Tip: Take out of the freezer 10 minutes or so before you want to serve. Serve with even more raspberries for added delight.