Suzanne’s Raspberry Ripple Ice Cream with Raspberry Dressing

Ingredients (Serves 4)

  • 4 tbls Suzanne’s Raspberry Dressing
  • 4 eggs - really fresh and free range
  • 2 tsp vanilla extract
  • 100g caster sugar
  • 500ml double or whipping cream
  • 2 tablespoons sieved quality raspberry jam


Note: this recipe does not require an ice cream maker

  1. Whisk eggs and sugar until very thick; the mixture should leave a trail when drawn across the surface, with no large air bubbles.
  2. In a separate bowl, whisk the cream and vanilla extract until thick.
  3. Fold the two mixtures together carefully. Blend jam and dressing then mix in two thirds of this to give a ripple effect.
  4. Place in boxes to freeze for 4 hours - it will remain soft scoop.
  5. Drizzle with sauce to serve.


  • Try alternative delicious flavours such as 1-2 tbls strong black coffee or melted chocolate