Raspberry Ice Cream
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!
Servings: 12
Calories: 225kcal
Equipment
- Large Mixing Bowl
Ingredients
- 2 cup raspberries
- 1 cup white sugar
- 2 cups heavy cream
- 1 cup whole milk
- 1 tsp vanilla extract
Instructions
- Add the raspberries to a medium bowl, with the sugar, and stir them together. Set them aside for 15 minutes so the raspberries release their juices. Add them to a blender to blend until smooth. (You can also smash them up with a fork instead, but you may end up with some hard frozen berry pieces).
- In a large bowl, add the raspberry sugar mixture, heavy cream, milk, and vanilla extract and whisk them together.
- Turn the ice cream maker on, and pour the ice cream mixture into the running ice cream maker. Allow to run according to the manufactures instructions. (Mine is about 30 minutes.)
- Serve the ice cream now for a soft serve ice cream.
- Scoop the prepared ice cream into a bread loaf pan, and cover with plastic wrap, and place it in the freezer for 6 hours, up to overnight.
Nutrition
Calories: 225kcal | Carbohydrates: 21g | Protein: 2g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 56mg | Sodium: 24mg | Potassium: 88mg | Fiber: 1g | Sugar: 19g | Vitamin A: 623IU | Vitamin C: 5mg | Calcium: 54mg | Iron: 1mg