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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 ice cream. The flavor is perfect and the color is so pretty!
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 heavy 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.
Sugar. Granulated sugar.
Vanilla Extract. Use a good quality extract for the best flavor.
Salt. I use sea salt.
How to Make Raspberry Ice Cream
- In a bowl, combine milks, sugar, vanilla and salt. Stir or whisk to combine.
- Pour ice cream mixture into ice cream maker.
- Add the whole raspberries straight into the ice cream mixture. If you don’t like the seeds in the raspberries you can make a raspberry puree by smashing the raspberries first and putting them through a fine mesh sieve to remove the seeds. I never want to take the time to do this!
- Process the ice cream according to the manufacturers directions.
- After processing, 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!
Tips from Leigh Anne
- If you prefer, you can make this recipe with strawberries, blackberries, blueberries or a combination of berries.
- Save a handful of berries to use as a garnish on top of the ice cream before serving.
- If you like chunks of raspberry in your ice cream you can also stir some whole raspberries into the ice cream when it is done processing and before you put it into the insulated ice cream container to harden up in the freezer.
Frequently Asked Questions
Stored in an airtight, insulated ice cream container it will last for a couple of weeks.
This is my favorite ice cream maker.
This homemade ice cream recipe is designed to be made in an ice cream maker and is not meant to be a no churn ice cream.
More favorite raspberry desserts:
Be sure and follow me over on You Tube for weekly cooking demos.
Raspberry Ice Cream
Ingredients
- 4 cups fresh raspberries
- 1 cup heavy whipping cream
- 1 1/2 cup whole milk
- 1 1/2 cup half and half
- 2 tsp vanilla
- 1 cup sugar
Instructions
- Mix together all ingredients together
- If you want to remove the seeds, smash the raspberries first and put the mixture through a strainer. I just put them in whole, I don't mind the seeds.
- Make according to directions on your ice cream maker
Tips & Notes:
- If you prefer, you can make this recipe with strawberries, blackberries, blueberries or a combination of berries.
- Save a handful of berries to use as a garnish on top of the ice cream before serving.
- If you like chunks of raspberry in your ice cream you can also stir some whole raspberries into the ice cream when it is done processing and before you put it into the insulated ice cream container to harden up in the freezer.
Nutrition Facts:
Laura says
Oh, YUM!!!!!!! Love raspberries!