No-Churn Black Raspberry Ice Cream – Super Easy!

There’s something truly special about homemade black raspberry ice cream—a perfect blend of tart, sweet, and creamy flavors that you won’t find in store-bought varieties.

This ice cream isn’t just delicious; it’s visually stunning, with its deep purple hue making every scoop feel indulgent.

Made with fresh or frozen black raspberries, this recipe captures the fruit’s rich, slightly tangy taste and pairs it with a smooth, custard-based ice cream for a luxurious texture.

Whether you’re looking for a refreshing summer treat or a unique dessert for a special occasion, this black raspberry ice cream recipe is sure to impress.

Why You’ll Love This Recipe

1. Bursting with Real Black Raspberry Flavor

Unlike artificial berry-flavored ice creams, this recipe uses real black raspberries for an authentic, intense fruitiness. The natural tartness of the berries perfectly balances the creamy sweetness of the ice cream base.

2. Perfectly Smooth and Creamy Texture

By using a custard-style base with egg yolks, heavy cream, and whole milk, this ice cream achieves an ultra-creamy consistency that rivals any premium brand.

3. Simple Ingredients, Homemade Goodness

No preservatives, no artificial flavors—just pure, wholesome ingredients. You have complete control over the sweetness and richness, making it customizable to your taste.

4. A Show-Stopping Dessert

With its vibrant purple color and rich flavor, black raspberry ice cream isn’t just delicious—it’s visually stunning. Serve it at gatherings, and it’s guaranteed to be a conversation starter.

5. Easy to Make with or Without an Ice Cream Maker

Whether you own an ice cream machine or prefer a no-churn method, this recipe is adaptable. Both methods will yield a deliciously creamy and flavorful result.

Up next, let’s dive into the key ingredients you’ll need to make this dreamy black raspberry ice cream! 🍦💜

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Ingredients Needed

Before you start, gather these fresh and simple ingredients to create the perfect black raspberry ice cream.

For the Black Raspberry Puree:

• 2 cups black raspberries (fresh or frozen) – The star of the show, providing deep berry flavor and color.
• ½ cup granulated sugar – Enhances the natural sweetness of the berries.
• 1 tablespoon lemon juice – Adds brightness and balances the tartness of the berries.

For the Ice Cream Base:

• 1 ½ cups heavy cream – Creates a rich, creamy texture.
• 1 cup whole milk – Adds smoothness without making the ice cream too heavy.
• 3 large egg yolks – Gives the ice cream a silky, custard-like consistency.
• ½ cup granulated sugar – Sweetens the base and complements the berries.
• 1 teaspoon vanilla extract – Enhances the flavor with a hint of warmth.
• Pinch of salt – Brings out the flavors and balances the sweetness.

Now that you have everything ready, let’s get started on making this delicious homemade black raspberry ice cream!

Step-by-Step Instructions

Step 1: Prepare the Black Raspberry Puree

1. In a medium saucepan, combine the black raspberries, sugar, and lemon juice over medium heat.
2. Stir occasionally and let the mixture cook for 5–7 minutes, or until the berries break down and release their juices.
3. Remove from heat and strain the mixture through a fine-mesh sieve into a bowl, pressing down to extract as much liquid as possible. Discard the seeds.
4. Let the puree cool completely while you prepare the ice cream base.

Step 2: Make the Custard Base

1. In a separate saucepan, heat the heavy cream and milk over medium heat until it just begins to steam (do not boil). Remove from heat.
2. In a mixing bowl, whisk together the egg yolks and sugar until the mixture becomes pale and slightly thick.
3. Slowly pour about ½ cup of the warm milk mixture into the egg yolks, whisking constantly to temper the eggs.
4. Gradually add the tempered egg mixture back into the saucepan with the remaining warm milk.
5. Return the saucepan to low heat and stir constantly with a wooden spoon until the custard thickens enough to coat the back of the spoon (about 5 minutes). Do not let it boil.
6. Remove from heat and stir in the vanilla extract and salt.

Step 3: Combine and Chill

1. Stir the cooled black raspberry puree into the custard base, mixing until fully incorporated.
2. Pour the mixture through a sieve again to ensure a smooth texture.
3. Transfer the mixture to a bowl and cover with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming.
4. Chill in the refrigerator for at least 4 hours, preferably overnight, for the best flavor.

Step 4: Churn the Ice Cream

With an Ice Cream Maker:

1. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (typically 20–25 minutes).
2. Once it reaches a soft-serve consistency, transfer it to a freezer-safe container and freeze for at least 4 hours to firm up.

No-Churn Method:

1. Pour the mixture into a shallow, freezer-safe dish.
2. Freeze for 45 minutes, then stir vigorously with a fork to break up ice crystals.
3. Repeat this process every 30 minutes for about 3 hours, until the ice cream is smooth and creamy.

Step 5: Serve and Enjoy!

Once fully frozen, scoop out the rich, velvety black raspberry ice cream and serve in bowls, cones, or even as a topping for other desserts.

Up next, let’s go over pro tips to make your ice cream even better! 🍦💜

Pro Tips for the Best Black Raspberry Ice Cream

Want to make your black raspberry ice cream even better? Follow these expert tips to ensure the creamiest texture and richest flavor!

1. Use Fresh, Ripe Black Raspberries

The better the berries, the better the ice cream! If using frozen raspberries, let them thaw first to maximize their flavor and juice extraction.

2. Strain the Puree for a Smoother Texture

Black raspberries have small seeds that can create a gritty texture in ice cream. For the best results, strain the puree twice through a fine-mesh sieve to remove as many seeds as possible.

3. Don’t Skip the Chilling Step

Allowing the ice cream base to chill for at least 4 hours (or overnight) helps deepen the flavors and improves churning results, leading to a smoother texture.

4. Freeze the Ice Cream Maker Bowl Ahead of Time

If using an ice cream maker with a freezer bowl, make sure to freeze it 24 hours in advance to ensure proper churning and quicker freezing.

5. For Extra Creaminess, Add Corn Syrup or Alcohol

A tablespoon of corn syrup or a splash of vodka can help prevent ice crystals from forming, making your ice cream softer and easier to scoop.

6. Store It Properly to Avoid Freezer Burn

• Keep your ice cream in an airtight container to prevent ice crystals from forming.
• Press a layer of plastic wrap directly onto the surface before sealing the lid.
• Let the ice cream sit at room temperature for a few minutes before scooping for the perfect consistency.

Now that you’ve made the perfect batch, let’s talk about the best ways to serve and enjoy it! 🍦💜

Serving Suggestions & Pairings

Classic Ways to Enjoy Black Raspberry Ice Cream

• In a waffle cone or sugar cone – The crispiness of a cone pairs beautifully with the creamy texture.
• Scooped into a bowl with fresh berries – Enhance the fruitiness with extra black raspberries or a mix of fresh berries.
• Drizzled with chocolate or caramel sauce – A rich chocolate drizzle complements the tartness of the berries.

Turn It into a Gourmet Dessert

• Black Raspberry Ice Cream Sundae – Layer with whipped cream, crushed nuts, and a cherry on top.
• Ice Cream Sandwiches – Scoop between chocolate chip cookies or shortbread for a delicious handheld treat.
• Black Raspberry Milkshake – Blend with milk for a creamy, refreshing shake. Add a touch of vanilla extract for extra depth.

Pairings That Elevate the Flavor

• Dark chocolate desserts – The tartness of black raspberries balances the richness of brownies, flourless chocolate cake, or chocolate mousse.
• Cheesecake – Serve a scoop alongside a slice of classic cheesecake for a decadent combination.
• Lemon or almond-flavored treats – The citrusy brightness of lemon bars or the nutty undertones of almond biscotti make a perfect match.

Now that you have all the tips and pairing ideas, let’s answer some common questions about making and storing this delicious ice cream! 🍨💜

Final Thoughts

Making black raspberry ice cream at home is a rewarding experience that delivers a rich, creamy, and intensely flavorful dessert. Whether you enjoy it in a cone, as part of a sundae, or paired with your favorite treats, this recipe is sure to impress.

The tart-sweet balance of black raspberries, combined with a velvety custard base, creates an indulgent ice cream that stands out from store-bought options.

Plus, with the flexibility to use an ice cream maker or a no-churn method, anyone can make it, regardless of kitchen equipment.

I’d love to hear how your homemade black raspberry ice cream turned out! Drop a comment below, share your own variations, or tag me on social media with your delicious creations. 🍦💜

Now, let’s tackle some common questions about this recipe!

Frequently Asked Questions

1. Can I use red raspberries instead of black raspberries?

Yes! While black raspberries have a deeper, more complex flavor, red raspberries can be used as a substitute. Just keep in mind that they are slightly more tart, so you may need to adjust the sugar to taste.

2. What if I don’t have an ice cream maker?

No worries! You can still make this ice cream using the no-churn method by freezing the mixture in a shallow dish and stirring every 30 minutes until creamy. Alternatively, fold the raspberry puree into sweetened whipped cream and condensed milk for a simplified no-churn version.

3. How long does homemade black raspberry ice cream last in the freezer?

For the best taste and texture, enjoy your ice cream within 2–3 weeks. To prevent freezer burn, store it in an airtight container and press a layer of plastic wrap directly onto the surface.

4. Can I make this ice cream dairy-free?

Absolutely! Swap the heavy cream and milk for full-fat coconut milk or cashew cream. Also, replace the egg yolks with cornstarch or arrowroot powder for thickening. The result will still be rich and creamy.

5. Why is my ice cream too hard to scoop?

Homemade ice cream can freeze harder than store-bought because it lacks artificial stabilizers. To soften it, let it sit at room temperature for 5–10 minutes before scooping. Adding a tablespoon of vodka or corn syrup to the base can also help maintain a softer texture.