Raspberry Ice Cream is the perfect summertime treat and a great way to use those fresh seasonal berries. It’s rich, creamy, smooth and full of raspberry goodness.
Homemade Raspberry Ice Cream
Berry season is my favorite season here in the Pacific Northwest. We’ve been out picking berries the last week and have stocked up on marionberries, blackberries and raspberries. We love berries so much we even planted raspberry and marionberry bushes in our own garden. The berries in our garden rarely make it into the house, we eat them right there in the garden. We go to the local U-Pick farms to stock up on berries for the freezer and for things like this fresh homemade raspberry ice cream. The flavor is perfect and the color is so pretty!
If you aren’t lucky enough to live where fresh berries are plentiful you can always use frozen berries to make this ice cream. The berries are wonderful this year thanks to a nice sunny spring and we just can’t seem to get enough of them. Berries, summer and ice cream are the perfect combination.
How to Make Raspberry Ice Cream
- I like using a combination of whole milk, half and half and whipping cream. For this recipe and a 2 qt. ice cream maker you want about 4 cups of liquid. You can use 2 cups of milk and 2 cups of whipping cream if you prefer but be sure and use whole milk for the richest flavor.
- I add the whole raspberries straight into the ice cream maker. If you don’t like the seeds in the raspberries you can smash the raspberries first and put them through a strainer to remove the seeds. I never want to take the time to do this!
- Process the ice cream according to the manufacturer’s directions.
- After processing I put the ice cream into an insulated ice cream tub and then into the freezer to harden up. You can eat it right out of the ice cream maker but the consistency will be more like soft serve, which is delicious too!
Raspberry Ice Cream Ingredients
Raspberries. I always use fresh raspberries if I can get them but you can also use frozen raspberries. Thaw before adding them into the ice cream maker so they incorporate into the ice cream easier.
Milk/Cream. I use a combination of whole milk, half and half and whipping cream. Half and Half is not available in all countries and it is basically a combination of half milk and half whipping cream so if you can’t get half and half, just use more whipping cream and whole milk.
Favorite Ice Cream Maker:
I use a counter top ice cream maker. It has a double insulated freezer bowl and needs to be frozen at least 24 hours before making your ice cream. I just keep mine in the freezer all the time so it is ready to go at a moments notice! This style of ice cream maker only makes 1 1/2 qts of ice cream.
This style of ice cream maker has three main parts: an external drum, a canister, and a churn. The ingredients go in the canister which then goes into the machine’s drum and there is a churn that goes into the middle of the canister. You layer ice and rock salt into the canister up to the top and turn it on and let it work it’s magic. This ice cream maker usually makes about 4 qts so if you are feeding a crowd this is the better way to go.
More Ice Cream Recipes:
- Lemon Ice Cream
- Vanilla Ice Cream
- Key Lime Ice Cream
- Berry Crisp Ice Cream
- Cookies and Cream Ice Cream
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Raspberry Ice Cream Recipe
Originally posted August 7, 2010
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