Raspberry Woodruff Ice Cream

5 from 5 votes
Prep Time 15 minutes
Rest Time 6 hours
Total Time 6 hours 15 minutes
Course Dinner
Cuisine European
Servings 6 people


  • 1 rifle Sweetened condensed milk (milkmaid)
  • 400 ml Cream
  • 2 Pck. Cream stiffener
  • 1 tbsp go. Raspberry powder
  • 20 drops Flavor Drops raspberry
  • 1 tbsp go. Apple powder
  • 25 drops Flavor Drops Woodruff
  • Food coloring green
  • Food coloring red (optional)


  • The raspberry and apple powder used here is self-made and gives the ice cream a natural fruity note. In the case of the raspberry ice cream, however, it is also the color. The link for it here: "Cheeky fruits".
  • Since this powder is seldom at hand, you can also create the two flavors very well with the help of the (fat- and lactose-free, vegan) Flavor Drops. Without fruit powder, the number of drops would certainly have to be increased. But then please try it out yourself. Here they are only intended as a small support. You would also need some red food coloring for the raspberry ice cream, because in this case the color comes from the powder.


  • Pour half of the sweetened condensed milk into two bowls. Whip one half with the raspberry powder and the raspberry flavor drops (alternatively red color and drops) and the other half with the apple powder, the woodruff flavor drops and green color (alternatively only drops and color) until the mass is firmer and has become creamy. Then whip the cream until stiff, fold half of each into both types and fill them into the desired shapes. Here there were 6 larger egg half-shells. The shape is as you wish, but it should always be made of silicone so that the ice can then be pushed out. With smaller molds, the mixture could also be enough for 9-10 servings.
  • Place the mat with the forms in the freezer for about 5 - 6 hours. (ideal would be overnight). Before serving, take the mold out of the freezer approx. 10 minutes beforehand and then carefully press out the individual portions.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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