Tart yet creamy, raspberry ice cream is a refreshing perfect for hot summer days! Make sure to make it with fresh in-season fruit, as it makes such a difference!
I prefer an American style ice cream because you don’t need to worry about egg yolks and making an egg custard. You only need a few simple ingredients.
Raspberries: Fresh or frozen raspberries are the star ingredient of raspberry ice cream. If you’re using fresh berries, make sure they’re ripe, sweet and in seaon. If you’re using frozen raspberries, partially thaw them before using. You’ll need about 2 cups of raspberries for this recipe.
Heavy Cream (Double Cream): Heavy cream is a must in making raspberry ice cream. It adds richness, body, and flavor to the finished product. When selecting a heavy cream, you may also see terms like “whipping” (double cream) or “cooking” cream. These are both suitable for making ice cream. Heavy whipping cream will produce a lighter finished product, while cooking cream will result in richer ice cream.
Whole Milk: . Whole milk is high in fat which gives the ice cream its rich and creamy texture. In short, it sets the base for your homemade ice cream. Using skim milk or nonfat milk will not give it the depth of flavor, but you can still use those if you can’t find whole milk.
Granulated Sugar: Obviously, sugar sweetens the final product and plays an important role in the freezing process. Granulated sugar is the most common sugar used to make ice cream. Combined with milk and cream, it also helps prevent ice crystals from forming, ensuring you get a smooth result.
Vanilla Extract: Although it’s raspberry ice cream we are making, I find adding vanilla adds a depth of flavor.
It only takes a few simple steps to make the best ice cream.
Making the Raspberry Puree
To make the raspberry puree for the ice cream, start by washing and patting dry fresh whole raspberries. In a blender or food processor, blend the raspberries into a smooth puree. If using frozen raspberries, thaw them first before blending.
Next, strain the puree through a fine-mesh sieve to remove the raspberry seeds. This step is essential to ensure a smooth and creamy texture for the ice cream. Use a spatula or the back of a spoon to press the puree through the sieve. If you are leaving the raspberries for a short time, then add a little fresh lemon juice to stop them from turning color.
Overall, making the raspberry puree is a simple process that only requires a few ingredients and tools. By following these steps, you can ensure that your homemade raspberry ice cream is bursting with fresh and natural raspberry flavor.
Making the Ice Cream
To make the ice cream, add the rest of the ingredients to the raspberries and mix!
Freeze (skip this step if you’re using an ice cream maker)
Transfer the mixture into a freezer-safe container or a shallow loaf pan (and cover tightly with plastic wrap) and place it in the freezer for about 4 hours.
After it’s completely frozen, keep the ice cream at room temperature to partially thaw it. Transfer it to the food processor for a minute or two (for a light, fluffy texture). Transfer the ice cream back into its container and refreeze for at least 3 hours.
Chill and transfer to the ice cream machine (skip this step if you’re not using an ice cream maker)
Place the ice cream mixture into a large bowl in the refrigerator until it is chilled. Transfer the mixture to the chilled container of your ice-cream maker and churn ice cream as per the manufacturer’s instructions.
You can start eating your delicous ice cream immediately or keep it in the freezer for a couple of hours to firm it up.
I used all these!
The Ice Cream maker to use!
You have to have an ice cream maker if you want to make ice cream or sorbet! I started making it using the Cuisinart ICE-100 Compressor Ice Cream and Gelato.
There is no faffing around with bowls in the freezer. When you are ready for ice cream, it’s ready. Just turn on the Cuisinart ice cream maker and go. In about 40 minutes, you have ice cream that you can eat right then, or you can put it in the freezer to harden up a bit more. Once done in, you’ll have about 1 litre of ice cream ready to devour!
When making raspberry ice cream, there are a few tips and tricks that can help ensure success:
- Use high-quality ingredients: The flavor of your ice cream will only be as good as the ingredients you use. Opt for fresh, high-quality cream, milk, and eggs.
- Chill your mixture thoroughly: Before churning, make sure your ice cream mixture is thoroughly chilled. This will help it freeze more quickly and evenly, resulting in a smoother texture. Aim for a temperature of around 40°F.
- Don’t overfill your ice cream maker: It can be tempting to fill your ice cream maker to the brim, but this can actually impede the freezing process. Stick to the manufacturer’s recommended capacity, and if you need to make a larger batch, do it in batches.
- Add mix-ins at the end: If you’re adding mix-ins like nuts, chocolate chips, or fruit, wait until the last few minutes of churning to add them. This will help ensure they’re evenly distributed throughout the ice cream.
- Freeze your ice cream properly: Once your ice cream is churned, transfer it to an airtight container and freeze it for several hours or overnight. To prevent ice crystals from forming, press a piece of plastic wrap directly onto the surface of the ice cream before sealing the container.
By following these tips and tricks, you can create homemade raspberry ice cream recipe that’s sure to impress.
Raspberry ice cream is a classic flavor that can be enjoyed on its own or paired with other desserts. Here are a few variations to try:
- Chocolate Raspberry Ice Cream: Add 1/2 cup of cocoa powder to the ice cream base before churning. Swirl in raspberry sauce or fresh raspberries during the last few minutes of churning for a delicious chocolate raspberry flavor.
- Raspberry Cheesecake Ice Cream: Mix in chunks of cheesecake or swirl in cream cheese frosting during the last few minutes of churning. Top with graham cracker crumbs for a delicious raspberry cheesecake ice cream.
- Raspberry Sorbet: For a lighter, fruitier version of raspberry ice cream, make a raspberry sorbet. Check out my recipe!
- Raspberry Swirl Ice Cream: Make a raspberry sauce by cooking 2 cups of raspberries with 1/4 cup of sugar over medium heat until the berries break down and the mixture thickens. Swirl the sauce into the ice cream during the last few minutes of churning for a beautiful raspberry swirl effect.
- Raspberry Ripple Ice Cream: Similar to raspberry swirl ice cream, but with a more defined ripple effect. Make a raspberry sauce as described above and pour it into a loaf pan. Freeze until solid. Cut the frozen sauce into small pieces and fold them into the ice cream during the last few minutes of churning.
- Black Raspberry Chocolate-Chip Ice Cream: if you happen to find black raspberries, then don’t miss out of making my recipe for this favorite!
These are just a few ideas to get started. Experiment with different mix-ins and flavors to create your own unique raspberry ice cream recipe.
Frequently asked questions
Can you make lactose-free ice cream?
Absolutely! If you don’t have lactose tolerance and want to enjoy homemade ice cream, you can replace whole milk with lactose-free milk. moreover, you can also use coconut cream or lactose-free heavy cream.
Can you make dairy-free ice cream?
Yes! If you want a dairy-free ice cream without compromising its creamy and smooth consistency, use full-fat coconut milk instead of dairy milk. You can also add coconut cream instead of heavy cream for more creaminess.
Is ice cream gluten-free?
Ice cream is typically gluten-free, but it’s important to check the ingredients list to make sure there are no gluten-containing additives.
The Cherry on Top
Perfect for the summer season when raspberries are their best, fresh raspberry ice cream is too easy not to make. The simple recipe will be your go-to!
List of other ice creams
Here’s the Raspberry Ice Cream recipe!
Raspberry Ice Cream
- 2 cups fresh or frozen raspberries, partially thawed
- 1 cup whole milk
- 1 cup granulated sugar
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- Place raspberries in a blender and pulse until chopped, but not puree.
- Transfer to a large bowl, then stir in the sugar.
- Stir in the rest of the ingredients
- Cover and put in the fridge for at least two hours, but I would do overnight
- Take out of the fridge and make it according to the manufacturer’s instructions. (I always use my Cuisinart Ice Cream Maker)*
- Wow everyone by serving it immediately or store in an airtight container in the freezer for up to 2 weeks.
- Pour in the ice cream mixture, add the ice cream paddle and then turn it on
- I set the timer for 35 minutes
- You can always churn it longer if you want it harder
- Put it in the freezer to harden up some more