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Raspberry Ice Cream
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.
Course
Dessert
Cuisine
American
Prep Time
10
minutes
Cook Time
0
minutes
Processing Time
30
minutes
Total Time
40
minutes
Servings
8
servings (1 cup)
Calories
321
kcal
Author
Leigh Anne Wilkes
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
Notes
Recipe makes 2 qts
Nutrition
Calories:
321
kcal
|
Carbohydrates:
37
g
|
Protein:
4
g
|
Fat:
18
g
|
Saturated Fat:
11
g
|
Cholesterol:
62
mg
|
Sodium:
51
mg
|
Potassium:
232
mg
|
Fiber:
4
g
|
Sugar:
30
g
|
Vitamin A:
692
IU
|
Vitamin C:
16
mg
|
Calcium:
134
mg
|
Iron:
1
mg