Raspberry Ice Cream Recipe
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Raspberry Ice Cream Recipe

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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." —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


  • 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


  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.

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LadyJ1225 User ID: 7810931 241328
Reviewed Jan. 8, 2016

"This is so easy and wonderful! I love this ice cream, sometimes I add mini chocolate chips to it. My family always asks me to make this for gatherings."

blondie478 User ID: 1409591 55930
Reviewed Jul. 28, 2014

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

DViola User ID: 6210665 22826
Reviewed May. 30, 2013

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

smstillinger User ID: 3094333 202745
Reviewed Jun. 29, 2012

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

Seminoles User ID: 1412865 22291
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."

fastquilter56 User ID: 3905679 55929
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.

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