Name: Raspberry Ice Cream
Prep time: 45 min
Ingredients: 2 cup raspberries; 1 cup white sugar; 2 cups heavy cream; 1 cup whole milk; 1 tsp vanilla extract

This fresh raspberry ice cream is so sweet, creamy, and refreshing and is the perfect way to cool down on a hot summer day! It’s egg and cook free, and so easy to make!

I planted some raspberry bushes in our garden this weekend. I can’t wait to enjoy fresh raspberries straight from them! And to make this ice cream again with them.

This homemade raspberry ice cream is so yummy. It’s smooth, and creamy, and bursting with a sweet raspberry flavor in every bite. It’s super easy to make and all you need are 5 ingredients, and an ice cream maker.

You of course need raspberries (fresh is best, but we can work with frozen ones too), milk, heavy cream, sugar, and vanilla extract. That’s it.

I don’t know if it’s because the weather is starting to warm up, or what it is, but I have been craving ice cream lately, and homemade ice cream is always a good choice!

Tips for making the best creamy ice cream:

Make sure your ice cream bowl is totally frozen. No sloshing around in the bowl. Most bowls recommend at least 12 hours, I keep mine in the freezer always if I have room.
Use cold ingredients. Mix all the ingredients together in a bowl, and put it in the fridge overnight to really help the flavors meddle together.
Use high fat, high quality ingredients. Whole milk is better than 2%, 1% or skim. Heavy cream is better than half and half.
If you want to use frozen raspberries, you can, let them thaw first, then add them to the sugar to macerate them.
The raspberries give the ice cream a nice pinkish color, that is super pretty, but if you want it a little brighter you can add a few drops of red food coloring to the mix before churning it.

How to make Homemade Raspberry Ice Cream?

This raspberry ice cream is a plan ahead recipe, because you need to put your ice cream maker bowl in the freezer for at least 12 hours. And then after the ice cream has chilled I like to freeze the ice cream to make it nice and scoop-able, like we have in our pictures.

When you’re ready to make the ice cream, add the raspberries and the sugar to a medium sized bowl and stir it all together. This helps the raspberries release their natural juices. Then mash the mixture up, or blend it up with a blender depending how smooth you want it. You don’t want the pieces of fruit to be too big as they usually get icy.

Add the raspberry sugar mixture, heavy cream, milk, and vanilla to a large bowl, and whisk them together. Then pour that mixture into the prepared ice cream maker. Run the ice cream maker until the ice cream is thick, and according to the manufactures instructions. Mine takes about 30 minutes.

You can eat the ice cream right away, though it may be more like soft serve ice cream or a milkshake right away. But, you can have homemade raspberry ice cream in only about 40 minutes if you want it! Personally, I prefer to freeze it for at least a few hours, or overnight, in a bread pan or other 2QT pan. Scoop the ice cream into the pan, then cover the pan and place it in the freezer.

How to store homemade raspberry ice cream?

You can keep any leftover ice cream in the container that you froze it in. I keep mine in a 9x5inch bread pan, and cover it tightly with plastic wrap, then foil.

The ice cream should stay good kept in the freezer for up to 2 weeks.

This raspberry ice cream is the perfect summer treat. It’s sweet, refreshing, creamy, and so delicious! I love topping my bowl of ice cream with some hot fudge (because who doesn’t love chocolate and raspberries together). But no matter how you serve it, I think you’ll love this ice cream as much as we do!

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