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

Blackberry and raspberry-ripple ice cream with almond tuilles

Published: March 25, 2015 at 3:05 pm
  • Preparation and cooking time
    • Total time
    • + 6 hours freezing
  • A little effort
  • Makes 1.2 litres

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 sorbet, blackberry cake and raspberry ripple marshmallows.


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


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


  • 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.


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