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Raspberry Ice Cream Recipe
Raspberry Ice Cream Recipe photo by Taste of Home

Raspberry Ice Cream Recipe

Publisher Photo
"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." —Diana Leskauskas, Chatham, New Jersey
TOTAL TIME: Prep: 10 min. Process: 20 min./batch+ freezing
MAKES:10 servings
TOTAL TIME: Prep: 10 min. Process: 20 min./batch+ freezing
MAKES: 10 servings

Ingredients

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

Directions

  1. Place raspberries in a blender; cover and pulse until chopped. Transfer to a large bowl; stir in sugar until dissolved. Stir in remaining ingredients until blended.
  2. Pour mixture into cylinder of ice cream freezer; freeze according to the manufacturer’s directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Yield: about 1-1/2 quarts.
Originally published as Raspberry Ice Cream in Quick Cooking July/August 1998, p60

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Raspberry Ice Cream

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Jul. 28, 2014

"This is my go to recipe. It has no eggs - I'm allergic - but is creamy and delicious."

MY REVIEW
Reviewed May. 30, 2013

"Really easy to make and really good. Great for the summer heat."

MY REVIEW
Reviewed Jun. 29, 2012

"Super easy to make and delicious. The whole family loved it!"

MY REVIEW
Reviewed Jun. 6, 2011

"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."

MY REVIEW
Reviewed Jul. 29, 2009

"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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