Raspberry Ripple Ice Cream
Raspberry Ripple ice cream is a classic dessert made with double cream, whole milk, egg yolks and a swirled fresh raspberry coulis. The Thermomix TM7 whips the cream to airy peaks and heats the vanilla custard base with precise control, giving a silky texture and vibrant berry ripple without churning by hand.
About this recipe
Raspberry Ripple Ice Cream with the Thermomix TM7 is the homemade answer to the classic supermarket tub, built on a real vanilla custard of egg yolks, whole milk and double cream, rippled with a tart sauce of fresh raspberries and caster sugar. Searching for an easy Thermomix TM7 ice cream recipe leads most people to machines that promise much and deliver little, but this all-in-one kitchen machine handles every stage of this dessert: the seeds are scraped from vanilla pods, the custard base is heated gently so the yolks thicken without scrambling, and the butterfly whisk aerates the cream into soft clouds that freeze into a scoopable texture. The raspberry ripple is the crowning touch, folded through in dramatic scarlet streaks rather than blended in, so every spoonful of this dessert alternates creamy vanilla with sharp berry. Ideal for summer barbecues, children's birthday parties or a make-ahead dinner party treat, it also freezes beautifully for two weeks.
Preparation tips
- Chill the custard base thoroughly in the fridge before folding in the whipped cream, as a properly cold mixture freezes faster and develops smaller ice crystals for a silkier raspberry ripple texture.
- When adding the raspberry sauce, pour it in long streams over the semi-frozen ice cream and fold only twice or three times; over-mixing turns the ripple into a pink blush instead of distinct crimson streaks.
- Scrape the seeds from the vanilla pods with the tip of a small knife and add them to the milk, then store the emptied pods in a jar of caster sugar to make fragrant vanilla sugar for your next batch.
Recipe variations
- Dairy-free version: replace the double cream and whole milk with full-fat coconut cream and oat milk, keep the egg-yolk custard method unchanged, and ripple through the fresh raspberry sauce for a lactose-free ice cream everyone can enjoy.
- Festive summer variation: swap half the raspberries for red currants and serve scoops in chilled glasses with shortbread biscuits and extra fresh raspberries for a colourful garden-party dessert.
Thermomix TM7 Benefits
- Precise heating gently cooks the egg yolks and whole milk into a thick vanilla custard without any scrambling in the TM7. [Precision Control]
- With the butterfly whisk, the Thermomix whips the double cream into soft peaks for a light, airy ice cream base in minutes. [Time Savings]
- The built-in scale weighs the granulated sugar and cream directly into the bowl, saving mess and washing up. [Built-in Scale]
- The TM7 grinds the caster sugar into a fine texture for the raspberry sauce, helping it dissolve quickly into a glossy coulis. [Multi-Function]
- Hands-free mixing in the Thermomix blends the fresh raspberries and water into a seedless-smooth puree while you whip the cream. [Hands-Free]
Ingredients
- granulated sugar
- vanilla pods
- double cream
- whole milk
- egg yolks
- fresh raspberries
- caster sugar
- water