Raspberry Ice Cream
This homemade raspberry ice cream recipe is a creamy, refreshing dessert bursting with the sweet and tart flavors of fresh raspberries. Made with simple ingredients like heavy cream, milk, and vanilla, it’s perfect for hot summer days or as an indulgent treat year-round. Whether you use an ice cream maker or a no-churn method, this recipe is easy to follow and guaranteed to delight your taste buds.
Equipment
- Ice cream maker (Optional)
- Blender or food processor
- Fine-mesh sieve (optional)
- Mixing bowl
- Whisk
- Medium saucepan
- Airtight container
- Measuring Cups and Spoons
Ingredients
- 2 cups fresh or frozen raspberries
- 1 ½ cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
Optional Add-ins:
- ½ cup white or dark chocolate chips
- ¼ cup chopped nuts almonds, pistachios
- ½ cup Greek yogurt for a tangy twist
Instructions
Step 1: Prepare the Raspberry Puree
- Rinse fresh raspberries (or thaw frozen raspberries) and blend them in a food processor until smooth.
- (Optional) Strain the puree through a fine-mesh sieve to remove seeds.
- Mix in ¼ cup of sugar and the lemon juice. Set aside.
Step 2: Make the Ice Cream Base
- In a medium saucepan, combine heavy cream, whole milk, and the remaining sugar.
- Heat over medium heat, stirring until the sugar dissolves (do not let it boil).
- Remove from heat and stir in the vanilla extract. Let it cool to room temperature.
Step 3: Combine the Mixtures
- Once cooled, mix the raspberry puree into the ice cream base until fully incorporated.
Step 4: Churn the Ice Cream
- With an ice cream maker:
- Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (about 20–25 minutes).
- No-churn method:
- Pour the mixture into an airtight container, cover with plastic wrap, and freeze. Stir every 30 minutes for the first 2 hours to ensure a creamy texture.
Step 5: Freeze and Serve
- Once churned, transfer the ice cream to an airtight container and freeze for at least 4 hours to firm up.
- Let it sit at room temperature for a few minutes before scooping. Enjoy!
Notes
- If using frozen raspberries, thaw them completely and drain excess liquid before blending.
- For a richer texture, substitute half the whole milk with more heavy cream.
- To avoid ice crystals, store the ice cream in an airtight container with plastic wrap pressed directly onto the surface.
- Add a tablespoon of vodka or raspberry liqueur to prevent the ice cream from freezing too hard.
- Store leftovers in the freezer for up to 2 weeks for the best flavor and texture.