Blackberry and Raspberry-Ripple Ice Cream Recipe with Blackberries and Almond Tuilles

Blackberry and raspberry-ripple ice cream with almond tuilles

  • makes 1.2 litres
  • A little effort

There’s no need for an ice cream machine here, just take it out of the freezer well before eating it so it has a chance to soften a little. Pour over a glass of sherry for an extra special treat


Make this blackberry and raspberry ripple ice cream, then check out our blackberry sorbetblackberry cake and raspberry ripple marshmallows.



  • raspberries 150g
  • blackberries 150g
  • caster sugar 200g
  • egg yolks 2
  • crème fraîche 500ml
  • vanilla pod 1, split
  • double cream 284ml pot


  • icing sugar 100g
  • plain flour 25g
  • melted butter 20g
  • egg whites 2
  • flaked almonds 55g


  • Step 1

    Put the raspberries and blackberries in a small pan with 2 tbsp water and 40g caster sugar. Heat gently, crushing the berries slightly with the back of a spoon, until the sugar has dissolved and the juices start to run. Cool then chill. Put a 1½-litre plastic container, with a lid, in the freezer to chill.

  • Step 2

    Put a bowl over a pan of simmering water and whisk the egg yolks and remaining caster sugar together for about 5 minutes, until thick and pale. Remove from the heat and whisk in the crème fraîche.

  • Step 3

    Scrape the seeds out of the vanilla pod, add to the double cream and whisk until just holding its shape. Fold into the crème fraîche mixture and pour into the chilled container. Pour the berry mixture over and use a spoon to create ripples and marbles, do not overmix or you’ll lose the definition. Freeze for at least 6 hours. Transfer from the freezer to the fridge 20 minutes before scooping and serving.

  • Step 4

    To make the tuilles, heat the oven to 170c/fan 150c/gas 3. Whisk the icing sugar, flour, melted butter and egg whites together to form a paste. Line a baking sheet with non-stick baking parchment and spread the mixture out very thinly in 9cm circles. Sprinkle with almonds and bake for about 6-8 minutes, until golden brown. Cool on the baking sheet before carefully peeling off. Serve with the ice cream.