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Sophie Conran's recipe for fresh raspberry ice cream

The interior designer, cook and author shares a family favourite summer recipe

Posted: 27 June 2014
by Catherine Hudson

Sophie Conran ice cream recipe
Fresh raspberry ice cream


250ml raspberry juice – for this you will need about 500g of very ripe, fresh or frozen raspberries

100g caster sugar

200ml Jersey cream

100ml yoghurt


Firstly juice the raspberries. To do this, use a sieve and push the raspberries through it using a wooden spoon. Catch the juice underneath in a bowl. Place all of the ingredients into an ice cream machine and churn until thick, then freeze. This ice cream is best eaten within an hour of making.

Ice cream machine

Sophie uses the Gelato Chef 2200 from Magimix.

The sorbet bowls pictured are available from the Sophie Conran online shop

Read more delicious recipes from Sophie Conran...

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