This is Issy’s Easy Peasy Raspberry Ripple Ice-cream recipe. Issy is 9 years old and loves to get creative in the kitchen. We often crank up the music, roll up our sleeves and cook up a concoction! Not only is it great fun to cook with the kids this is actually really yummy and so, so simple!
- 200g sweetened condensed milk
- 600ml double cream
- 1tsp of vanilla extract
- 1 melamine cup full of raspberries
- mash the raspberries in a bowl with a fork until soft and runny. Issy uses the one from our RICE melamine stacking bowl set, then press it through a sieve into a clean bowl until only the seeds remain, discard the seeds.
- pop the condensed milk, cream and vanilla extract into a bowl and your our funky multi coloured RICE whisk (or cheat and use a hand whisk witch will only take about 5 minutes)
- when the cream mixture is thick and stiff, a little like clotted cream, lightly stir in the raspberry puree, don’t over mix it and you will get a lovely ripple effect.
- scrape it into a freezer container (again we use the largest of the RICE melamine stacking bowls) we cover it with cling film and freeze until it is solid, this is about 6 hours, but best if you can leave it over night.
- I take the ice cream out of the freezer about 10 minutes before serving just so it is soft enough for the kids to scoop and serve.
Products Issy uses:
- RICE multi coloured hand whisk
- RICE melamine stacking bowls
- RICE heart shape spoon for mixing and scraping out
- RICE melamine cups for measuring and sometimes serving
- RICE ice-cream scoop
If you like this recipe let me know and you could win some of the products Issy’s uses!