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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I've always been a fan of raspberry ripple ice cream, and when raspberries are in season, it's always fun to make your own.
However, if you don't have an ice cream maker, homemade raspberry ice cream can be time consuming, so a no churn raspberry ice cream makes much more sense.
🤔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
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.
❤️ Why you will love this dish
- No churn ice cream.
- Beautiful marble effect raspberry ripple.
- Make in advance.
- Enjoy straight from the freezer.
- Just 5 ingredients.
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🥘 Ingredients
- Raspberries - fresh or frozen and defrosted.
- Sugar - icing sugar, also known as confectioners sugar and granulated sugar.
- Eggs - free range egg yolks. It's easier to separate eggs that have been stored in the refrigerator for 30 minutes.
- Cream - whipping cream (35% fat).
💭 Top Tip
- If you can't use the leftover egg whites staightaway, they can be frozen. 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.
The printable recipe card with full ingredient quantities and instructions can be found at the bottom of the article.
🍽 Equipment
- stand mixer - optional
- plastic wrap
- loaf tin (900g or 2 lb) - or shallow rectangular container
- blender - optional
- sieve
- saucepan
- whisk
- sugar thermometer
🔪 Instructions
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 a shallow plastic 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 blender to start the process and to save time.
Add the egg yolks to a mixing bowl and whisk together.
Put the water and granulated sugar into a heavy saucepan and let the sugar dissolve over a low heat. Increase the heat until the mixture reaches 120 C/ 248 F.
Pour the sugar syrup onto the egg yolks 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.
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.
The marble ice cream effect means that you get the sharpness of the purée with the velvet texture of the cream.
🥗 Side Dishes
Delicious at any time of year but especially on hot summer days when you are serving a grill or barbecue.
Try this raspberry ripple ice cream after some of these ideas.
- Vietnamese Grilled Chicken
- Lincolnshire Sausage Skewers
- Chicken and Halloumi Skewers
- Chicken Wing Confit
- Harissa Honey Chicken
- Pork and Apple Burger
- Lamb Burger
- Venison Burgers
🥙 Substitutions
- Whipping cream - use heavy or double cream.
- Granulated sugar - use caster sugar.
📖 Variations
Use some of these fruits.
- strawberries
- blackberries
- blueberries
- 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.
🍣 Storage
- Freezer - store for up to 3 weeks.
🍱 Prepare in Advance
- Make and freeze up to 2 weeks in advance.
Let me know what you think in the comments or you can post a picture and tag me on Twitter @chezlereve, Instagram @chezlerevefrancais, or Facebook @chezlerevefrancais
More desserts like this
📋 Recipe
Raspberry Parfait
Equipment
- Stand mixer
- plastic wrap
- loaf tin (900g or 2 lb), or shallow rectangular container
- blender - optional
- sieve
- sugar thermometer
- sieve
- saucepan
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.
🍲 Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using gas.
Do you have a question or did you make the recipe? Please leave a rating as it helps other readers to discover this dish. Your name and email are required to avoid spam comments; they are never used for any purpose or shared with third parties.
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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 🙂