Easy Raspberry Ripple Yogurt Ice Cream
The condensed milk in this quick ice cream recipe keeps the texture perfect without the use of an ice cream machine or constant stirring. You could try all kinds of variations: chocolate sauce or a different fruit coulis for the ripple, strong coffee as a flavouring and so on.
- 200ml double cream
- 1 500g carton Greek-style yoghurt
- 1 can condensed milk
- 2 tsps (10ml) vanilla essence
- 1 bottle raspberry coulis
- Fresh raspberries to serve
1. Whip the cream very lightly until it begins to thicken. Add the yoghurt and condensed milk and stir gently until mixed together.
2. Pour about a quarter of the mix into a freezer-proof 1 litre container (I used an empty ice cream carton). Add about a quarter of the coulis and stir into ripples with the handle of a wooden spoon. Repeat until all the mix and sauce is used up.
3. Freeze until firm – this will take a few hours or can be left overnight.
4. Allow to ripen out of the fridge for fifteen minutes or so before scooping out and serving with fresh raspberries.
5. This keeps well in the freezer for two months or so.