Cheats’ raspberry Raffaello ice cream: 5 simple steps to deliciousness

Our raspberry Raffaello ice cream is delicious. Unfortunately, while it is not that complicated, it does take quite a bit of time to make. And really, aren’t we all short on time? So we’ve put together this cheats’ raspberry Raffaello ice cream: the same delicious taste just 5 simple, time-saving steps.

Don’t believe me?

This recipe is so easy, I let an ice-cream novice make it. Seriously. We had friends visiting from Hamburg, I was busy getting things for dinner with guests ready and he was looking for something to do: “Make the ice cream,” I said. He did all the work and I just took the photos and partook in step 5. It really is that simple to make! (And I am not knocking his expertise in the kitchen).

It starts with a version of our vanilla ice cream base, the same one that we use for our Magical unicorn ice cream, for example. We add the prepared raspberries and freeze and add the Raffaello when it is almost ready. Finally, when it is frozen enough, grab a spoon and enjoy!

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1. The raspberries

Here there are two options: the super fast and the “I’d like a bit more of a raspberry swirl and I’m happy for it to take 5 minutes more” approaches.

a. The super fast

The super fast approach involves simply pureeing the raspberries. If you don’t have an ice cream maker, simply pour the raspberry puree into the baking or other dish that you are using for freezing.

If you do have an ice cream maker, put the raspberry puree to the side and add it to the ice cream for the last minute of churning to get the swirl effect.

b. The I’ve-got-5-minutes-more approach

This approach uses almost the same raspberry sauce as we use for our white chocolate and mascarpone panna cotta ice cream. It’s just one less spoonful of sugar; we still recommend vanilla vodka.

Dissolving the sugar takes next to no time (like one to two minutes). The time-consuming element is straining out the pips! Use a fine-mesh sieve to strain the juice into a bowl – it is easy, you just have to be patient.

Again, if you have an ice cream maker, add the raspberry sauce to the cheats’ raspberry Raffaello ice cream for the last minute of churning to give it a raspberry swirl.

If you don’t have an ice cream maker, add the sauce on top of the ice cream and swirl it through. The vodka will stop it from going hard.

2. The ice cream

The real time-saving method involves pouring the mix into an ice cream maker and using it to churn and freeze the ice cream. The resulting ice cream should be thick enough to eat immediately. You can also put it in the freezer to freeze for a bit longer before enjoying it.

The condensed milk is a great time saver, too. The coconut cream comes in a can and is sold next to the coconut milk in the Asian food section of the supermarket (not in the refrigerated section with the other non-dairy milks). If you can’t get coconut cream, use a can of coconut milk instead. It should be full fat and not fat reduced to get the desired creaminess.

3. Raffaellos

Like its more time-consuming forerunner, this cheats’ raspberry Raffaello ice cream is based on the seasonal Ferrero Raspberry Raffaello chocolates (which are available but hideously expensive on amazon!)

However, the recipe itself uses the more readily available regular Raffaello balls.

If you can’t get Raffaello, use white Lindt chocolate truffles (I’d say about 8 would be sufficient). The Lindt “Excellence Bar” (white chocolate and coconut) would probably work too – finely chop it before adding it to the ice cream.

Cheats’ raspberry Raffaello ice cream in 5 easy steps

I promised you delicious cheats’ raspberry Raffaello ice cream in just five simple steps and very little time:

1. Prepare the raspberries (dissolve the sugar and strain out the pips).
2. Blend the coconut cream, cream and condensed milk and pour into an ice cream maker and churn.
3. Crush the Raffaello and add them and the raspberry puree to the ice cream for the final minute of churning.
4. Place the mix in the freezer to harden a little.
5. Serve and enjoy!

Alternatively:

1. Prepare the raspberries (puree) and pour into your freezer container
2. Blend the coconut cream, cream and condensed milk and pour into the freezer container. Swirl a little.
3. Cover and place in the freezer, removing every hour to stir.
4. Crush the Raffaello and sprinkle over the ice cream and freeze for a final hour.
5. Serve and enjoy!

Simple!

Cheat’s no-churn raspberry raffaello ice cream

While it is absolutely delicious, we don't always have time for complicated recipes. So cheats' version of our wonderful raspberry Raffaello ice cream, packed with hacks to save you time and effort but still produce creamy, wonderful ice cream.

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 4 hrs

Cuisine Australian

Servings 8 servings

Equipment

• stand blender
• silicone spatula
• Shallow baking tray or dish
• Plastic wrap
• Saucepan
• fine mesh sieve

Ingredients

  

1x2x3x

• 12 Raffaello
• 400 g sweetened condensed milk
• 400 ml coconut cream
• 400 ml whipping cream
• 1 pinch of salt
• 300 g fresh raspberries
• 1 tablespoon sugar (optional)
• 1 tablespoon vodka (optional)

Instructions

 

• Puree approximately 200 grams of the raspberries in a stand mixer. Spread the pureed raspberries over the bottom of a shallow baking dish.
• Pour the condensed milk, coconut cream, whipping cream and pinch of salt in the same stand mixer (no need to clean the mixer jug in between) and whip on high until well combined and reasonably thick.
• Pour into the shallow baking dish on top of the raspberry puree. Swirl the two together. Cover the baking dish with plastic wrap and place it in the freezer.
• Wait about 30 minutes and then remove it from the freezer and give the mixture a good stir. Place it back in the freezer.
• After a further 30 minutes, remove the mixture from the freezer again and stir again. Repeat this step again and again until it is almost the texture that you want.
• Squash the Raffaellos, in their packet, using your hand or the side of a knife.
• On the last stir, add the remaining raspberries and the crushed Raffaellos (including the coconut that will inevitably be in the packet) and stir them through the ice cream mixture. Freeze for a further 30 minutes and you are ready to serve.
• Alternatively: place the raspberries, sugar and vodka in a small saucepan and warm until the sugar dissolves. Allow to cool and then press the raspberry mix through a fine-meshed sieve to remove any pips.

Notes

If you want to speed up the process and have an ice cream maker (like my ice cream attachment for my KitchenAid), pour the mixture into the ice cream maker and freeze according to manufacturers instructions. When you spoon the frozen mixture into a freezer container, mix the raspberries and crushed Raffaello through the ice cream.

If your baking tray allows, use a hand-held mixer to stir the ice cream mixture. It will help make the ice cream creamier. 

If you use frozen raspberries, let the raspberries defrost and drain off any juice before pureeing them. 

Nutrition

Calories: 892.14kcalCarbohydrates: 81.84gProtein: 10.7gFat: 60.38gSaturated Fat: 45.08gCholesterol: 87mgSodium: 193.66mgPotassium: 682.88mgFiber: 6.31gSugar: 65.05gVitamin A: 880.88IUVitamin C: 13.13mgCalcium: 205.13mgIron: 3.06mg

Keyword Cheats raspberry Raffaello ice cream, No churn ice cream, simple recipes

Have you tried this recipe?Let us know how it was!

Delicious cheats’ raspberry Raffaello ice cream in next to no time

Use all of our time-saving shortcuts and make this delicious cheats’ raspberry Raffaello ice cream in next to no time. This super simple recipe has all the taste of the raspberry Raffaello, but you only need 5 steps (well, 4 really) to make it. That get’s two thumbs up in my book!

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