Raspberry Ripple Ice Cream

Even though it’s only August, it’s already getting cooler and the days are getting shorter here in the UK… but as if that would stop me from making more ice cream! I love ice cream in all seasons, and I’m looking forward to experimenting with more autumnal and winter flavours (mmm mince pie perhaps?). But for now, summer’s not quite over yet, so I’m taking advantage of the remaining sunshine and beautiful fresh fruits.

Raspberry ripple is a classic British flavour which wonderfully showcases the sweet and tangy berries. I love the balance between the velvety dairy ice cream and the fresh berry coulis – this ice cream also looks amazing with its lovely scarlet-purple swirls, and is sure to impress friends and family.

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Inspiration

London was going through an unbearable heatwave, so we decided to escape our furnace of a flat and head down to Bournemouth for a day. Turns out the rest of south-west England had the same idea, as the beaches were completely packed! It was such a lovely day, lounging under the sun and going for a paddle in the sea.

It might’ve been the heat, but I’m not exaggerating when I say I had one of the tastiest ice creams ever from a small beach-side hut. This scoop of raspberry ripple meringue had light ribbons of raspberry through it, with crunchy pieces of meringue swirled in as well.

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Creation

I’ve made raspberry ripple ice cream a few times now, and most recently I decided to make a version with not only raspberries, but also blackberries, redcurrants and blackcurrants. This gave the coulis a deeper purple colour and a tangier flavour (so I probably should’ve added more sugar).

Summer berry coulis

  • 250 g mixed berries (frozen or fresh)
  • 75 g caster sugar
  • 2 tbsp lemon juice
  1. On a medium heat, gently cook the berries with the sugar and lemon juice. 
  2. Use the back of a wooden spoon to mash any stubborn berries. 
  3. Cook for 10-12 minutes, or until the mixture has reached a jam-like consistency. 
  4. Let the mixture cool, then blitz in a blender until smooth. 
  5. Pass the mixture through a sieve to remove the seeds. 
  6. The remaining coulis can now be used to swirl through ice cream, yogurts, oatmeal or as a topping for other desserts – enjoy!

The ice cream turned out really well, and it looks gorgeous too! It’s so delicious served on its own, or with a handful of fresh berries on the side.

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Raspberry & Maple Syrup Bircher Muesli

I often go through phases where I’mΒ completelyΒ obsessed with and constantly craving one type of food for a few weeks at a time. In the past, it’s been banana oatmeal, pesto on bagels… and recently, it’sΒ bircher muesli.

Bircher muesli was created by Swiss doctor Maximilian Bircher-Benner as a health food for his patients. Nowadays, it’s a healthy breakfast option which is also incredibly easy to make and very customisable. It’s pretty similar to overnight oats – but Dr Bircher-Benner was way ahead of the trend, as he invented this in the 1890s!

I like to make a big batch of this on Sunday evening, which gives me breakfast for at least 4 days. It’s definitely best to keep it in the fridge for at least 6-8 hours before serving, so that the oats can soak up all the liquid ingredients to become very creamy. I think the flavours mingle and improve after a few days, though I wouldn’t keep it for any longer than 5 days.

IngredientsΒ (4 servings)

  • 100 g rolled oats
  • 120 g natural yoghurt
  • 2 apples, grated (I used braeburn, but any crisp, juicy apple will work)
  • 2 tbsp maple syrup
  • 70 g frozen raspberries
  • 1 tsp cinnamon
  • A handful of raisins
  • A splash of milk

Directions

  1. Roughly grate the apples.
  2. Mix all the ingredients together – if the mixture looks too dry, loosen with a splash of milk. The measurements above can be changed depending on your tastes – add more yoghurt / milk if you prefer a moister muesli.
  3. Keep in the fridge overnight, or for a minimum of 4 hours.
  4. Serve and enjoy!

Like I said, feel free to change up the fruits you add into the mixture, or add a few handfuls of nuts for more texture! Let me know in the comments what you think – I hope you enjoy this recipe as much as I do!

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