Very easy raspberry ice cream

You dont need an ice cream machine, or any patience to make Silvana Francos chocolate-rippled raspberry ice cream
By Silvana Franco
Very easy raspberry ice cream
  • Rating:
  • Serves: 6
  • Prep Time: 5 minutes plus standing and freezing
  • Effort: easy


  • 300 g raspberries
  • 150 g golden caster sugar
  • 2 tbsp cassis
  • 500 g mascarpone
  • 2 balls preserved stem ginger, finely chopped
  • 100 g dark chocolate, roughly chopped


1. Put the raspberries in a bowl and sprinkle over the sugar and cassis. Set aside at room temperature for 20 minutes until the raspberries have softened and released a lot of their juices and the sugar has dissolved.

2. Mix together the mascarpone, ginger and chocolate then ripple through the raspberry mixture. Spoon into a cling film-lined, straight-sided freezer-proof box and freeze overnight.

3. When ready to serve, ease the ice cream out of the container and slice into thick slabs.

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