Raspberry Ice Cream Recipe

Raspberry Ice Cream Recipe: A Sweet, Summery Treat

Craving a cool, refreshing dessert that’s perfect for summer? This Raspberry Ice Cream Recipe is just what you need. With its vibrant flavor and creamy texture, it’s bound to be a hit with anyone who loves fresh fruit and homemade treats. Let’s dive into the details of making this delectable ice cream!

Prep Time, Cook Time, and Servings

• Prep Time: 2 hours (for macerating raspberries)
• Cook Time: 25 minutes (churning in ice cream maker)
• Servings: Approximately 6-8

Ingredients You’ll Need

• 3 cups fresh, ripe raspberries (washed)
• 4 tablespoons freshly squeezed lemon juice
• 1 1/2 cups sugar, divided
• 1 1/2 cups whole milk
• 2 3/4 cups heavy cream
• 1 1/2 teaspoons pure vanilla extract
• Pink food coloring (optional)

Expert Tips for Perfect Raspberry Ice Cream

1. Use Fresh Raspberries: For the best flavor, use fresh, ripe raspberries. If fresh raspberries are not available, you can use frozen ones, but be sure to thaw them before use.
2. Adjust Sweetness: If you prefer a less sweet ice cream, you can reduce the amount of sugar. Taste the mixture before churning to ensure it’s to your liking.
3. Texture Tips: If you like your ice cream extra creamy, let it churn a bit longer. For a firmer texture, freeze it for a couple of hours after churning.

How to Make Raspberry Ice Cream

1. Macerate the Raspberries: In a small bowl, combine the raspberries with the lemon juice and 1/2 cup of sugar. Stir gently and let the raspberries macerate for 2 hours. This step enhances their flavor. Afterward, strain the berries, reserving the juices. Mash or puree half the berries for a smoother texture.
2. Prepare the Mixture: In a medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining sugar until the sugar is fully dissolved, about 2 minutes. Stir in the heavy cream, reserved raspberry juice, mashed raspberries, and vanilla extract.
3. Churn the Ice Cream: Turn on your ice cream machine and pour the mixture into the freezer bowl. Let it churn until thickened, about 20-25 minutes.
4. Add Whole Raspberries: Five minutes before the churning is complete, add the reserved whole raspberries to the mixture. Let them mix in completely. This step adds delightful chunks of fruit throughout your ice cream.
5. Freeze for Firmness: The ice cream will have a soft, creamy texture straight out of the machine. If you prefer a firmer consistency, transfer the ice cream to an airtight container and place it in the freezer for about 2 hours. Before serving, remove it from the freezer about 15 minutes to soften slightly.

FAQs About Raspberry Ice Cream

• Can I make this ice cream without an ice cream machine? Yes, you can. Pour the mixture into a shallow dish and freeze, stirring every 30 minutes until it’s firm.
• How can I make this recipe dairy-free? Substitute the whole milk and heavy cream with coconut milk and coconut cream. Adjust the sugar to taste.
• Can I use other fruits? Absolutely! Try substituting raspberries with strawberries, blueberries, or blackberries for a different flavor profile.

Want to explore more delicious recipes?

Check out my Pinterest board here for a treasure trove of culinary inspiration! And if you’re looking to elevate your cooking game, grab a copy of my cookbook, The How-To Cookbook for Teens: 100 Easy Recipes to Learn the Basics. It’s packed with quick, easy recipes perfect for every home cook. Start transforming your meals today!

Continue to Content

Raspberry Ice Cream Recipe

Yield: 6-8

Prep Time: 2 hours

Cook Time: 25 minutes

Total Time: 2 hours 25 minutes

Craving a cool, fruity dessert? Discover this Raspberry Ice Cream Recipe that’s both easy to make and irresistibly creamy. Perfect for summer!

Print

Ingredients

• 3 cups fresh, ripe raspberries (washed)
• 4 tablespoons freshly squeezed lemon juice
• 1 1/2 cups sugar, divided
• 1 1/2 cups whole milk
• 2 3/4 cups heavy cream
• 1 1/2 teaspoons pure vanilla extract
• Pink food coloring (optional)

Instructions

1. Macerate the Raspberries: In a small bowl, combine the raspberries with the lemon juice and 1/2 cup of sugar. Stir gently and let the raspberries macerate for 2 hours. This step enhances their flavor. Afterward, strain the berries, reserving the juices. Mash or puree half the berries for a smoother texture.
2. Prepare the Mixture: In a medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining sugar until the sugar is fully dissolved, about 2 minutes. Stir in the heavy cream, reserved raspberry juice, mashed raspberries, and vanilla extract.
3. Churn the Ice Cream: Turn on your ice cream machine and pour the mixture into the freezer bowl. Let it churn until thickened, about 20-25 minutes.
4. Add Whole Raspberries: Five minutes before the churning is complete, add the reserved whole raspberries to the mixture. Let them mix in completely. This step adds delightful chunks of fruit throughout your ice cream.
5. Freeze for Firmness: The ice cream will have a soft, creamy texture straight out of the machine. If you prefer a firmer consistency, transfer the ice cream to an airtight container and place it in the freezer for about 2 hours. Before serving, remove it from the freezer about 15 minutes to soften slightly.

Notes

Use Fresh Raspberries: For the best flavor, use fresh, ripe raspberries. If fresh raspberries are not available, you can use frozen ones, but be sure to thaw them before use.

Adjust Sweetness: If you prefer a less sweet ice cream, you can reduce the amount of sugar. Taste the mixture before churning to ensure it's to your liking.

Texture Tips: If you like your ice cream extra creamy, let it churn a bit longer. For a firmer texture, freeze it for a couple of hours after churning.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 479Total Fat: 31gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 97mgSodium: 45mgCarbohydrates: 48gFiber: 3gSugar: 44gProtein: 4g

The Nutritional Information may not be accurate. This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram