Estimated reading time: 6 minutes
Raspberry parfait is a smooth, creamy, homemade ice cream that doesn't need churning or stirring by hand. This makes it perfect for a make ahead dessert, that you can bring out of the freezer at the last minute.
It's so easy too, to get a marble effect ice cream that is so impressive!
Best of all, you can use this basic recipes to use your own favourite soft fruit.
Bon appétit!
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What is a parfait?
A parfait is an ice cream dessert that has a mousse base, which is made by whisking hot sugar syrup into egg yolks. The whisking causes the proteins in the yolks to stretch and cook. This stabilises them and allows them to hold more air bubbles. The fruit or other flavourings are added and then the mixture is folded into whipped cream.
The great thing is that you don't need an ice cream machine for this as it just needs to go into the freezer. There is also no stirring and refreezing, to break up the ice crystals, because all of the hard work has been done before it is frozen.
This means that you can make the raspberry parfait weeks in advance, if you like, and enjoy it at any time, as it will be ready to eat straightaway.
What are the ingredients
I've used fresh raspberries, but as they will be mashed up, it would be fine to use frozen ones.
The cream base needs double (heavy) or preferably whipping cream, egg yolks, sugar and icing sugar.
How to make raspberry parfait
Start by lining a container with cling film. I've used a loaf tin so that it can be served in slices, but you could use and container. It makes sense to oil it first, as any moisture on the container will stick it to the film in the freezer.
Mix the raspberries with the icing sugar and push through a sieve. I prefer to use a liquidiser to save time and then it's easier to sieve.
Add the egg yolks to a mixing bowl and whisk together.
Put the water and sugar into a heavy saucepan and let the sugar dissolve over a low heat. Increase the heat until the mixture reaches 120C/248 F.
Pour in the sugar syrup and whisk continually until all of the syrup has been incorporated. Keep whisking until the mixture is falling in ribbons.
Gently fold in the raspberry purée.
Mix it fully for a one colour ice cream. I've left it partially mixed and this will make it a marble ice cream. The idea is to lightly mix, without leaving too much purée unmixed.
Whip the cream into soft peaks and fold the raspberry mix into it.
Pour the mixture into the container and freeze for 24 hours.
To serve, remove the raspberry parfait from the freezer, unwrap the film and place on a plate.
Leave for a couple of minutes before slicing, then serve with some fresh raspberries.
Recipe FAQs
There are 4 traditional methods of ice-cream, with the meringue and mousse base best for fruit:
Mousse base - whisking hot sugar syrup on to egg yolks until thick and then folding into lightly whipped cream
Custard base - traditional custard made with milk, eggs and sugar is then combined with cream before freezing and churning
Meringue base - whisking hot sugar syrup onto egg whites to make meringue then folded into lightly whipped cream - another no churn method.
Yoghurt base - simply Greek yoghurt combined with fruit purée then frozen - no churning required
Many soft fruits work well. Try strawberries, blackberries, blueberries or blackcurrants. Blackcurrants and blueberries have a tougher skin and will benefit from being cooked in a little water for a few minutes to soften before sieving.
For added texture, add a few whole fruits to the ice cream base along with the purée.
Anything meringue! Try Nutella Chocolate Meringues or how about Macarons?
The easiest way is to pour them into a small container or ice cube tray, then transfer into another container when frozen. They will keep for up to 12 months.
Tips
- Before lining the ice cream container, brush with a little oil to stop it from sticking.
- Put the eggs in the fridge for half an hour before separating, as this makes it easier.
- To clean the syrup from the pan, and any other utensils, allow to cool slightly then fill with hot tap water to dissolve.
There are so many ice-cream flavours, but this no churn raspberry ice-cream parfait is my favourite, especially as I don't have an ice-cream maker!
The marble ice cream effect means that you get the sharpness of the purée with the velvet texture of the cream.
It's a perfect parfait!
More desserts like this
📋 Recipe
Raspberry Parfait - No churn marble ice cream
Equipment
- sugar thermometer
- stand or electric mixer
Ingredients
- 450 g raspberries thawed if frozen
- 85 g icing sugar powdered sugar
- 3 egg yolks
- 70 g sugar white, granulated
- 110 ml water
- 300 ml whipping cream
Instructions
- Start by lining a container with cling film.
- Mix the raspberries with the icing sugar and push through a sieve.
- Add the egg yolks to a mixing bowl and whisk together.
- Put the water and sugar into a heavy saucepan and let the sugar dissolve over a low heat. Increase the heat until the mixture reaches 120C/248F.
- Pour in the sugar syrup and whisk continually until all of the syrup has been incorporated. Keep whisking until the mixture is falling in ribbons.
- Gently fold in the raspberry purée and lightly fold in.
- Whip the cream into soft peaks and fold the raspberry mix into it.
- Pour the mixture into the container and freeze for 24 hours.
- To serve, remove the raspberry parfait from the freezer, unwrap the film and place on a plate.
- Leave for a couple of minutes before slicing, then serve with some fresh raspberries.
Notes
- Before lining the ice cream container, brush with a little oil to stop it from sticking.
- Put the eggs in the fridge for half an hour before separating, as this makes it easier.
- To clean the syrup from the pan, and any other utensils, allow to cool slightly then fill with hot tap water to dissolve.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.
Chrissie Baker
Gorgeous dessert, especially since I love raspberries so much! It’s so easy to make I’m tempted to go into the kitchen right now!
Allyssa
Super love this ice cream recipe! So genius idea, so easy and tasty! Thank you for sharing! Highly recommended!
Katherine
Such a pretty parfait! Thanks for all the info in the post - very educational!
Helen
This looks so delicious! I love that it's make-ahead too. Perfect low-stress dessert 🙂