Raspberry Ice Cream
A creamy, refreshing homemade raspberry ice cream that’s bursting with the tangy-sweet flavor of fresh raspberries. Perfect for summer days or any time you crave a fruity frozen treat!
- Prep Time: 15 minutes
- Cook Time: 30 minutes (churning)
- Total Time: 6 hours 45 minutes (includes freezing)
- Yield: 4–6 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups raspberries (fresh or thawed frozen)
- 1 cup white sugar
- 2 cups heavy cream (chilled)
- 1 cup whole milk (chilled)
- 1 tsp vanilla extract
Instructions
- Prepare the Raspberry Puree:
In a medium bowl, mix raspberries and sugar. Let sit for 15 minutes to release juices. Blend until smooth, and strain through a sieve if you prefer seedless ice cream. - Make the Ice Cream Base:
In a large mixing bowl, whisk together the raspberry puree, heavy cream, whole milk, and vanilla extract until fully combined. - Churn the Ice Cream:
Pour the mixture into your ice cream maker while it’s running. Churn according to your machine’s instructions (about 30 minutes) until it reaches a soft-serve consistency. - Freeze for Firmness:
Transfer the churned ice cream to a loaf pan or airtight container. Cover with plastic wrap and freeze for at least 6 hours or overnight. - Serve and Enjoy:
Scoop into bowls or cones and savor the creamy, fruity goodness!
Notes
Serving Suggestions:
- Garnish with fresh raspberries or mint leaves for an elegant touch.
- Pair with shortbread cookies or drizzle with chocolate sauce for extra indulgence.
Tips & Tricks:
- Chill all ingredients and equipment (including the ice cream maker bowl) for better results.
- Strain the raspberry puree if you prefer a smoother texture without seeds.
Storage & Reheating:
- Store in an airtight container in the freezer for up to 2 weeks. To prevent freezer burn, press plastic wrap directly onto the surface of the ice cream.
- Let sit at room temperature for 5–10 minutes before scooping if it becomes too firm.
Find it online: https://icecreamin.com/raspberry-ice-cream/