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Raspberry Ice Cream Recipe

Raspberry Ice Cream Recipe

"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 YIELD: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.

Reviews for Raspberry Ice Cream

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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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