Chocolate raspberry ripple ice cream

choc raspberry ripple ice cream

left: choc chip variation - right: raspberry from the recipe

An accidental discovery, much like penicillin, only delicious! (Last time I made this, I got two wedding proposals…)


  • 100g (non-dairy) dark chocolate (there is one in Tesco, 125g for 99p (5 little bars))
  • 100g soya/sunflower margarine (Pure or Vitalite)
  • 300g icing sugar
  • 10 g cocoa powder
  • 3 dsp soya cream
  • vanilla extract/essense (optional)
  • 500ml rice milk (from Asda, Holland & Barrett, Unicorn or other places)
  • 100g frozen raspberries
  • plenty of time — start this early in the morning the day before you want to eat it


  1. Melt the chocolate and marg in the usual way.
  2. In a large bowl, stir in the vanilla, and gradually add the sugar and cream a bit at a time until it stiffens. Then add the rice milk. (Expect it to get sloppy, this is okay.)
  3. Pour into a tight closing plastic box, and put in the freezer.
  4. At hourly intervals, remove from the freezer and stir up. Do this for about 8 hours, or as long as you can.
  5. After the last stir, break up the frozen raspberries into a bowl with a fork or your fingers. Get a new plastic box (an old ice cream tub is great), and pour alternate layers of chocolate mix and raspberries into it, starting and finishing with chocolate.
  6. Return this mix to the freezer to freeze overnight.
  7. Enjoy the next evening, and await wedding proposals!

This was an accidental discovery one day when I was making ordinary choc fudge but didn’t have enough sugar (it needs 400g) and therefore wouldn’t stiffen. So I thought I’d add milk and freeze it… and what a result!


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