Homemade Raspberry Ice Cream Recipe – Creamy & Refreshing

Raspberry ice cream is a delightful and refreshing dessert that perfectly balances the natural tartness of raspberries with the rich, creamy texture of ice cream. This homemade raspberry ice cream recipe is easy to make and ensures that you enjoy a fresh and natural flavor without artificial additives. Whether you’re preparing it for a summer treat or an elegant dessert, this recipe will leave you wanting more.

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By following these step-by-step instructions, you’ll create a creamy, fruity ice cream packed with real raspberry goodness. Best of all, you don’t need any fancy ingredients—just a few simple ones to achieve that perfect balance of sweetness and tartness.

Nutrition Information (Per Serving)

• Calories: 250 kcal
• Protein: 3g
• Carbohydrates: 28g
• Sugars: 24g
• Fat: 14g
• Saturated Fat: 9g
• Fiber: 3g
• Cholesterol: 50mg
• Sodium: 50mg

Recipe Details

• Prep Time: 20 minutes
• Active Time: 10 minutes
• Resting Time: 4 hours (chilling & freezing)
• Total Time: 4 hours 30 minutes
• Cuisine: American, Dessert
• Course: Dessert
• Servings: 6 servings

Equipment Needed

• Ice cream maker
• Mixing bowls
• Saucepan
• Fine mesh strainer
• Whisk
• Rubber spatula
• Freezer-safe container with a lid

Ingredients

• 2 cups fresh raspberries (or frozen, thawed)
• 3/4 cup granulated sugar
• 2 cups heavy cream
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 4 large egg yolks
• 1 tablespoon lemon juice (optional, for enhanced tartness)

Instructions

Step 1: Prepare the Raspberry Mixture

1. In a medium saucepan over medium heat, combine the raspberries and 1/4 cup of sugar.
2. Cook the mixture for about 5 minutes until the raspberries break down and release their juices.
3. Remove from heat and press the mixture through a fine mesh strainer to remove the seeds. Discard the seeds and set the smooth raspberry puree aside to cool.

Step 2: Make the Custard Base

4. In another medium saucepan, heat the heavy cream and milk over medium heat until steaming but not boiling.
5. In a separate bowl, whisk together the egg yolks and remaining 1/2 cup of sugar until the mixture becomes pale and slightly thick.
6. Slowly pour a small amount of the hot cream mixture into the egg yolks while whisking continuously to temper the eggs.
7. Gradually add the tempered egg mixture back into the saucepan with the remaining cream.
8. Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 5 minutes). Do not boil.

Step 3: Combine the Raspberry Puree and Custard

9. Remove the custard from heat and stir in the vanilla extract and raspberry puree.
10. Add lemon juice if desired for a more pronounced raspberry flavor.
11. Allow the mixture to cool at room temperature before covering and refrigerating for at least 2 hours or until fully chilled.

Step 4: Churn the Ice Cream

12. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20-25 minutes).
13. Once the ice cream reaches a soft-serve consistency, transfer it to a freezer-safe container.

Step 5: Freeze & Serve

14. Cover the container and freeze the ice cream for at least 2 hours, or until firm.
15. Serve in bowls or cones and enjoy your homemade raspberry ice cream!

Tips for the Best Raspberry Ice Cream

• Use fresh raspberries: They provide the best flavor, but frozen raspberries work well too.
• Straining the puree is crucial: This removes seeds and ensures a smooth texture.
• Don’t skip chilling the mixture: It helps the ice cream churn properly and achieve a creamy consistency.
• Experiment with add-ins: White chocolate chips, crushed graham crackers, or a swirl of raspberry jam can add extra deliciousness.

Conclusion

This homemade raspberry ice cream recipe is the perfect way to enjoy a fruity, creamy treat with natural ingredients. With a delightful balance of tart raspberries and sweet, velvety ice cream, it’s sure to be a hit with family and friends. Whether you enjoy it on its own or paired with a warm brownie or fresh fruit, this raspberry ice cream is a must-try!

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Ashley Doyle

I am Ashley Doyle, Senior Specialist in Food & Policy at The Humane Society of the United States and editor at airfryermama.com. I am passionate about transforming our global food system by promoting delicious, climate-friendly, plant-based foods. After transitioning from law to food and public policy, I now work with major food service companies to develop plant-based initiatives and animal welfare policies. My goal is to drive institutional change to combat climate change and improve our food system.