white chocolate and raspberry ripple ice-creams

  • ¼ cup (55g) caster (superfine) sugar
  • 2 tablespoons raspberry liqueur+
  • ½ cup (70g) fresh raspberries 
  • 3 ½ cups (875ml/610g) store-bought vanilla ice-cream, roughly chopped 
  • 360g white chocolate, melted
  • 2 tablespoons vegetable oil 
  • 1 tablespoon popping candy++, crushed
  • ¼ cup (7g) freeze-dried raspberries, crushed
  1. Place the sugar and raspberry liqueur in a small frying pan over high heat. Bring to a simmer and cook for 1 minute or until syrupy. Place the fresh raspberries in a bowl, pour over the sugar syrup and stir to combine. Set aside to cool completely before mashing roughly with a fork. 
  2. Place the ice-cream in the bowl of an electric mixer and beat on low speed until softened. Add the raspberry mixture and swirl through. Spoon into 8 x ⅓-cup-capacity (80ml) popsicle moulds, insert popsicle sticks and freeze for 8 hours or overnight. Run the popsicle moulds under hot water for 10 seconds to remove, then place popsicles on a large baking tray lined with non-stick baking paper. Freeze until needed. 
  3. Place the chocolate and oil in a medium bowl and mix until smooth. Set aside until the mixture cools to room temperature. Place the popping candy and freeze-dried raspberry in a small bowl and mix to combine. Working quickly, dip the popsicles in the chocolate mixture to coat.
  4. Place on the baking tray and drizzle with remaining chocolate mixture. Sprinkle the top corner of each ice-cream with the freeze-dried raspberry mixture. Serve immediately or freeze until ready to serve. Makes 8

+ You can find raspberry liqueur, such as Chambord, at liquor stores.

++ Popping candy can be found in the cake decorating aisle at most supermarkets. You can use any type you like, or omit from the recipe.

+ We used silicone popsicle moulds to make these ice-creams, which makes them easier to remove once frozen. They are available at most cookware stores. You can use whatever moulds you have on hand, just run the moulds under  warm water for 10 seconds to loosen when removing.

For these recipes, we’ve given both a volume measurement  and gram weight of ice-cream. We recommend using the volume measurement as an indicator of how much ice-cream you’ll need when at the supermarket. Once you’ve started the recipe, it’s best to weigh out the ice-cream to the exact gram weight given to ensure your mixture creates the correct number of ice-creams.

Roughly chop the ice-cream so it mixes and softens evenly.

When coating the ice-creams in the melted chocolate, gently tap to remove any excess.

Photography: William Meppem

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