mulberry ripple ice cream

deep sweet red berry swirls through creamy vanilla ice cream
deep scoops to get the combination of flavours and colours

I should probably call this recipe ‘how to improve a mulberry 101’, because I dont really like these fairly bland tree berries.

The only thing I really like about them are the fond childhood memories I have of eating them until my stomach ached, and having my hands, feet and clothes stained with their dark juices.

But for various odd reasons I landed up with two punnets of very fresh mulberries from the Hillcrest Berry farm on Saturday.

After a bit of pondering as to how I could add value to this slightly ordinary fruit, I struck on the idea of a ripple for an ice cream.

So mulberry ripple replaces raspberry or strawberry ripple, and this is what I did.

How to make: (adapted from my book ‘The Ice Cream Book’, by Joanna Farrow and Sara Lewis)

Ripple:.  You could of course use any berry here.

  • Stir 75gms caster sugar with 60ml water (4 Tbs) and heat in a small pot until the sugar has dissolved
  • bring this to the boil for about 3 minutes until a syrup has developed
  • in a food processor or with a hand blender, blend 250gms mulberries (or any other berry) and then push this mix through a sieve
  • it takes a lot of pushing and scraping to get all the inky juice out the berries (if you happen to be baking muffins at the same time this pulp makes for a wonderful addition)
  • stir in the sugar syrup and then chill well (I did over night)

ice cream:

Make up a batch of vanilla ice cream. I used the Ben & Jerry’s recipe which I love.

  • 2 eggs (free range)
  • ¾ cup sugar
  • 1 cup milk
  • 2 cups cream, heavy or whipping
  • 1 tsp vanilla extract

Beat the eggs until fluffy for about 2 minutes.

Slowly add the sugar bit by bit and carry on whisking for a further minute or so until the sugar is incorporated.

Add the milk, vanilla extract and cream and stir to combine.

Run the mix through an ice cream maker until ready according to the manufacturer’s instruction.

To ripple it with the sauce, scoop the very soft, just made ice cream into a plastic tub in dollops with a bit of space in between.  Then pour over a layer of sauce and then repeat.  Drag a chopstick through making about 2 big swirls.

It looks really messy at this stage but don’t worry, pop on the lid and put it in the freezer to set.

When you scoop it, the alternating deep berry red and the creamy vanilla will ripple through.

I’m starting to like a mulberry afterall.

* PS. The only comment I will make on the flavour is that the vanilla could be left out and a plain cream base ice cream used, which would allow the berry flavour to dominate.  I found the vanilla flavour (which I do adore) fighting a bit with the berry.

scoops of mulberry ripple
berry delicious in anticipation of long lazy summer days

I look forward to connecting with you again in the future.

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  1. Dear Sam

    I really do like the recipe, could I use granadilla as a fruit substitute??

    Kind regards

    HOT in joburg

  2. drizzleanddip says:

    Thanks Simon, definitely better for Joburg today v CT where its pouring down with rain. If you play your cards right, maybe you will get a taste next week. And yes you could easily do a granadilla ripple option, but I’m now planning on developing a nice granadilla sorbet.

  3. Sam

    I have a royal flush!!!!!!!


  4. drizzleanddip says:

    LFTNW too!

  5. There is just one thing wrong with that recipe… is not in a bowl at my house, sulk, sulk!!!

  6. drizzleanddip says:

    Thanks Nina, you are so kind…thats how I feel every time I open your site.

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