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Blackberry ripple ice-cream

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Level up your dessert game with our blackberry ripple ice-cream. Smooth and creamy, this irresistible treat is perfect for entertaining. Even better, it takes only six ingredients to make. Simple!

  • Serves6
  • Cook time10 minutes
  • Prep time15 minutes, (+ cooking & 8 hours freezing time)


  • 600ml thickened cream
  • 297g can sweetened condensed milk
  • 1 tsp vanilla extract
  • Waffle cones, to serve

Blackberry ripple

  • 500g blackberries
  • ⅓ cup (75g) caster sugar

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    To make the blackberry ripple, place the blackberries, sugar and 1/4 cup (60ml) water in a saucepan over medium heat. Cook, stirring, for 2 mins or until sugar dissolves. Increase heat to medium-high. Cook, stirring occasionally, for 6-8 mins or until blackberries soften and mixture reduces by half and thickens. Set aside to cool.
  2. Step 2

    Reserve half the blackberry mixture. Process the remaining blackberry mixture in a food processor until smooth. Fold in the reserved blackberry mixture.
  3. Step 3

    Use an electric mixer to beat the cream, condensed milk and vanilla in a large bowl until stiff peaks form.
  4. Step 4

    Pour half the cream mixture into a 6cm deep, 11cm x 21cm (base measurement) loaf pan. Top with one-third of the blackberry ripple. Pour over the remaining cream mixture and half the remaining blackberry ripple. Gently swirl to create a marbled effect. Place a piece of baking paper over the surface of the ice-cream. Cover with foil and place in the freezer for 6-8 hours or until firm. Scoop the ice-cream into waffle cones and drizzle with the remaining blackberry ripple to serve.