Raspberry Ice Cream Recipe

Raspberry Ice Cream RecipePhoto by: Taste of Home Raspberry Ice Cream Recipe Rating 5

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"When our garden produces an abundance of raspberries, we know it's time to make this fruity frozen dessert," reports Diana Leskauskas of Chatham, New Jersey. "It's super in the summertime...and a treat throughout the year made with frozen raspberries."

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Raspberry Ice Cream Recipe
  • Prep: 15 min. + chilling Process: 20 min./batch+ freezing
  • Yield: 12 Servings
    •
15 20 35

Ingredients

  • 2 cups fresh or frozen raspberries
  • 2 cups heavy whipping cream
  • 1 cup half-and-half cream
  • 1 cup sugar
  • 2 teaspoons vanilla extract

Directions

  • Place the raspberries in a blender; cover and process on medium-high speed until chopped; set aside. In a large saucepan, heat milk to 175°; stir in sugar until dissolved. Remove from the heat. Stir in whipping cream and vanilla. Fold in raspberries. Refrigerate until chilled.
  • Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: about 1-1/2 quarts.

Originally published as Raspberry Ice Cream in Quick Cooking July/August 1998, p60

Healthy Cooking

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Reviews for Raspberry Ice Cream (2)

Raspberry Ice Cream Recipe

Raspberry Ice Cream

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Reviewed on Jun. 06, 2011 by Seminoles

Delicious! I think I'd add a few more raspberries next time (maybe half a cup) but, other than that, wouldn't change a thing. Goes together quickly and easily too.


Reviewed on Jul. 29, 2009 by fastquilter56

I loved this recipe! (I made it more diabetic friendly with half the sugar replaced with Splenda.)

I had too many raspberries in my Mother-in-law's freezer so I made this recipe. She can't have seeds of any kind, so I removed the seeds first (about 1 hour).

With the amount I de-seeded, I was able to make a second batch. This time I reduced the sugar and again used 50% splenda and 50% sugar ( about 5/8th of a cup in total) and eliminated the whipping cream and used only 1/2 and 1/2 cream. It was delicous. I will use this for other berries as well. Strawberries, blueberries, huckleberries and maybe even cranberries. Should adapt very well.

fastquilter56

 
 
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