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Raspberry Ice Cream Recipe and C&H Light Review

It’s summer and we’re livin’ it up with ice cream! It is a tasty cool treat in these dog days of summer. I can’t deny it, I LOVE ice cream. Actually, I love anything made with sugar…ice cream, chocoate, cake, brownies, pudding, etc. Now, I’m doing it a little more sensibly with the new C&H Light:Sugar & Stevia Blend.

C&H Light is an all natural pure cane sugar and stevia blend with half the calories of sugar. It’s a 350-calorie savings in each cup! It allows me to indulge a little more and not feel the guilt. I’m not a fan of artificial sweetners and C&H Light doesn’t add artificial ingredients. It’s the perfect sweet taste and just half the calories of sugar.

We made Raspberry Ice Cream and it was creamy and tasty without the added calories of the sugar. I substituted the C&H Light for regular sugar and it still delivered great taste and creamy texture.

raspberry ice cream recipe

Fresh Raspberry Ice Cream


  • 3 cups fresh, ripe raspberries, washed
  • 4 T freshly squeezed lemon juice
  • 1 1/2 cups C&H Light Sugar, divided
  • 1  1/2 cups whole milk
  • 2 3/4 cups heavy cream
  • 1 1/2 tsp. pure vanilla extract

In a small bowl, combine the raspberries with the lemon juice and 1/2 cup of the C&H Light sugar. Stir gently and allow the raspberries to macerate in the juices for 2 hours. Strain the berries, reserving the juices. Mash or puree half the berries.

In a medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining C&H Light sugar until the sugar is dissolved, about 2 minutes. Stir in the heavy cream, reserved raspberry juice, mashed raspberries and vanilla. Turn the automatic ice cream machine on; pour the mixture into the freezer bowl and let mix until thickened (about 20-25 minutes)

Five minutes before mixing is completed, add the reserved whole rasperries and let mix in completely. The ice cream will have a soft creamy textures. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Get Socail with  C&HSugar  through their Facebook page. Be sure to click on the coupon tab to download a coupon to try the new product.



Disclosure of Material Connection: I received one or more of the products or services mentioned above for free and the post was sponsored by C&H Sugar. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

About Julee: Julee Morrison is an experienced author with 35 years of expertise in parenting and recipes. She is the author of four cookbooks: The Instant Pot College Cookbook, The How-To Cookbook for Teens, The Complete Cookbook for Teens, and The Complete College Cookbook. Julee is passionate about baking, crystals, reading, and family. Her writing has appeared in The LA Times (Bon Jovi Obsession Goes Global), Disney's Family Fun Magazine (August 2010, July 2009, September 2008), and My Family Gave Up Television (page 92, Disney Family Fun August 2010). Her great ideas have been featured in Disney's Family Fun (Page 80, September 2008) and the Write for Charity book From the Heart (May 2010). Julee's work has also been published in Weight Watchers Magazine, All You Magazine (Jan. 2011, February 2011, June 2013), Scholastic Parent and Child Magazine (Oct. 2011), Red River Family Magazine (Jan. 2011),, and more. Notably, her article "My Toddler Stood on Elvis' Grave and Scaled Over Boulders to Get to a Dinosaur" made AP News, and "The Sly Way I Cured My Child's Lying Habit" was featured on PopSugar. When she's not writing, Julee enjoys spending time with her family and exploring new baking recipes.
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