California Prune Rippled Ice Cream

Makes: 4 servingsPrep Time: 10 minutes


  • 150g good quality vanilla ice cream
  • 10 California Prunes
  • 100 ml boiling water


  1. Take the vanilla ice cream out of the freezer and leave to soften a little.
  2. In a food processor, blend the California Prunes and water together until you create a smooth purée.
  3. Stir the California Prune purée through the soft ice cream to form ripples.
  4. Place back in the freezer until needed.

Serving Suggestion:  Why not try serving this delicious ice cream as an accompaniment to Peter Sidwell’s California Prunes and Peanut Traybake? Or on its own? Or with your favourite California Prunes dessert – just search the website.


Peter Sidwell

Peter Sidwell

California Prune Board Ambassador Peter Sidwell, is a chef, baker, TV presenter, author, and innovator of all things food related. Peter has been a chef all his working life and over the years has developed a simple, fresh and innovative way of cooking which focuses on the importance of fine ingredients and technical know-how to ensure the best results. Peter has travelled the world cooking, talking and demonstrating his approach and explaining how and why it works so well for all manner of food offerings. Peter works both with chefs, consumers, food producers and retailers to innovate, create process or refine procurement. Working from his new innovation centre in England's beautiful Lake District, Peter and his team create exciting, attractive and mouth-watering new recipes with digital content, showcasing the delicious flavour and versatility of California Prunes.