Raspberry ripple is a popular flavour of ice cream particularly in Great Britain and also elsewhere [where?]. It consists of raspberry syrup injected into vanilla ice cream. "Raspberry ripple" was also the name given to other raspberry-flavoured food products in the 1920s.[1][2]
The term "ripple" in ice cream manufacture and consumption may have originated in the United States where from the 1930s, it was used to denote any type of ice cream ribboned through with coloured and flavoured syrup.[3][4] Around this time, machinery had been developed which would allow ice cream to incorporate fruit paste separately in a marbled effect.[5] Raspberry ripple has been a popular variant ever since.[6][7]
^Whitney, Parke (10 June 1927). "A Lot of Applesauce". Gastonia Daily Gazette. Heritage Microfilm, Inc.#NewspaperArchive. Evidently the old fellow had gormandistic tendencies for such quaint things as "Taffaty tarts", "Raspberry Ripple", "Mint Julep", and "Rosemary Snow".
^"Fudge ripple ice cream". Ice Cream Trade Journal. New York: ICTJ Pub. Co. 19 November 1939. ISSN0096-2031.
^Report of the Thirty-third Annual Date Growers' Institute. Vol. 33. Coachelle, California: Date Growers' Institute. 1924. the development of a date ice cream made by the ripple-process is being conducted with the cooperation of the Carnation Company. In this process a heavy date syrup-paste mixture is folded into a vanilla base ice cream to give a marbled effect.