No-Churn Berry Ripple Ice Cream

You don’t need fancy equipment to make homemade ice cream. This recipe only requires five ingredients and the result is a divine and fuss-free dessert. Creamy and smooth with a tart berry swirl, it’s ideal for summer days, dinner parties or just whenever the sweet tooth strikes.

In partnership with Panasonic Australia

4 hours or overnight chilling
15 minutes + 6 hours freezing
Makes 1.5L

400g (14 oz) can coconut cream 

395g (13.9 oz) can sweetened condensed milk 

120g (4 oz) finely grated palm sugar 

2 cups thickened cream 

250g (9 oz) boysenberry jam

  • Step 1

    Place the cans of coconut cream and the condensed milk in the fridge for 4 hours or overnight to chill.

  • Step 2

    Add the palm sugar and a ¼ cup water to a small saucepan and place over high heat until the sugar dissolves. Allow to cool.

  • Step 3

    Use a stand mixer or electric beaters to beat the cream and the palm sugar mixture together in a large bowl until firm peaks form.

  • Step 4

    In a separate bowl, empty out the chilled coconut cream and condensed milk and whisk together until smooth. Gently fold the coconut cream mixture into the palm sugar and cream mixture until incorporated.

  • Step 5

    Pour the mixture into a loaf tin and smooth over the surface. Add a few dollops of boysenberry jam to the surface then, using a cocktail stick, swirl the jam through the top of the cream mixture to create a beautiful marble pattern. Transfer the tin to the freezer (or your Prime Freeze Drawer) and freeze for 6 hours or until frozen (or if using the Prime Freeze Drawer, use the Rapid Freeze mode and freeze for 3 hours or until frozen).

  • Notes

    – This recipe was made using the Premium 618L 4-Door Refrigerator NR-XY680LVKA.

Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite. Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite.

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January 22, 2024

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