Impress your family and friends with this creamy homemade vanilla and blackberry ice-cream.

600ml thickened cream

397g can sweetened condensed milk

1 tsp vanilla extract

Waffle cones, to serve

Blackberry riple

500g blackberries

1/3 cup (75g) caster sugar

To make the blackberry ripple, place the blackberries, sugar and 1/4 cup (60ml) water in a saucepan over medium heat. Cook, stirring, for 2 mins or until sugar dissolves. Increase heat to medium-high. Cook, stirring occasionally, for 6-8 mins or until blackberries soften and mixture reduces by half and thickens. Set aside to cool.

Reserve half the blackberry mixture. Process the remaining blackberry mixture in a food processor until smooth. Fold in the reserved blackberry mixture.

Use an electric mixer to beat the cream, condensed milk and vanilla in a large bowl until stiff peaks form.

Pour half the cream mixture into a 6cm deep, 11cm x 21cm (base measurement) loaf pan. Top with one-third of the blackberry ripple. Pour over the remaining cream mixture and half the remaining blackberry ripple. Gently swirl to create a marbled effect. Place a piece of baking paper over the surface of the ice-cream. Cover with foil and place in the freezer for 6-8 hours or until firm. Scoop the ice-cream into waffle cones and drizzle with the remaining blackberry ripple to serve.