This Homemade Raspberry Ice Cream is a lush, fruity, and creamy masterpiece. And guess what? You only need 10 ingredients to whip up this magic. It’s the bomb for beating that summer heat. Do yourself a solid and scoop up some of this sweet and slightly tart deliciousness. One taste and you’ll know exactly what I’m raving about. Treat yo’ self!
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For years, my man and I have made it a point to keep up with regular date nights. One of our go-to spots is Frontera Grill, one of celebrity chef Rick Bayless’ restaurants in Chicago. Each decadent, romantic meal is made even more memorable by our dessert choice: Michigan Raspberry Ice Cream with D’aristi Rum. Each spoonful is life-affirming. Dramatic, I know, but it’s that good.
It inspired me to recreate that refreshingly perfect raspberry ice cream. That way we can enjoy it any time we’re craving it. It’s perfectly creamy and silky smooth and bursting with raspberry flavor. Each bite is a dream and I’m so happy to share it with you! Shh, don’t tell my husband, it’s a surprise!
Love homemade fruit ice creams? If so, I feel certain you will love my Strawberry Ice Cream and Berry Ripple Ice Cream.
Why You’ll Love This Homemade Raspberry Ice Cream
- Great Flavors. A fresh raspberry ice cream that’s got it all! It’s sweet, tart, and so creamy.
- Perfect Summer Desserts. Not only is it so refreshing and cooling when the temps are high, but it also uses fresh summer berries.
- A Simple Way to Elevate Dessert. It’s great on its own but you can also serve it up with your fave bar desserts, cakes, and pies to take them over the top.
Ingredients to Make Raspberry Ice Cream
From the moment I took the very first bite of that raspberry ice cream, I knew I needed to recreate it. It was crucial that I achieve that fresh, sweet raspberry flavor and smooth texture. And guess what y’all, I did it!
Here’s what I used to make it happen:
- Raspberries: Raspberries have a fresh sweetness to them, but their tart undertone makes them less sweet than a strawberry. Sometimes, they can even have a sort of floral, rose-like note. Their gorgeous color and enchanting flavor make for a stunning summertime treat.
PRO TIP: Be sure to choose plump, dry, firm, and uniformly colored raspberries. Avoid any withered, crushed, or molded fruit.
- Eggs & Eggs Yolks: Eggs serve as both the base of our custard and a binder for the other ingredients. It’s best to work with room temperature eggs if possible.
- Granulated Sugar. You can’t make ice cream without a few spoonfuls of that sweet, magical fairy dust!
- Heavy Whipping Cream: When aerated, HWC forms a smooth whipped cream that lightens the entirety of our mixture.
- Half & Half: This is what will layer in that luscious, decadent element that any good ice cream should have.
- All-Purpose Flour: Flour will thicken the ice cream while in the mixer.
- Vanilla Extract: Vanilla is quite earthy and its floral notes highlight similar flavors in the raspberries.
- Red Food Coloring: I wanted the color of this ice cream to truly ‘POP’ but it’s optional so feel free to leave it out. A few drops of food coloring is all it takes!
How to Make Raspberry Ice Cream
- Beat the eggs and egg yolks in a medium-sized bowl until mixed.
- Add the sugar to the bowl and whisk together.
- Place the heavy cream and half and half into a large pot and heat gently. Don’t let it boil.
- Temper eggs by slowly pour 1 cup of hot heavy cream mixture into egg mixture while whisking quickly. This will raise the temperature of the eggs carefully without scrambling them. Then while stirring, pour the tempered egg mixture slowly into the remaining heavy cream mixture in the saucepan.
- Gently heat ice cream base over medium low heat, stirring constantly (especially the corners of the pot), until thickened and reaches 170F on a digital thermometer. The mixture should look silky and coat the back of a spoon so when you run your finger through it, it doesn’t come back together.
- Remove from heat and add raspberry puree, flour and vanilla. Strain through a fine-mesh sieve (to catch any cooked egg pieces) and chill in an ice bath (a bowl set inside of a bowl of ice water) until it’s cooled to room temperature. Then cover with plastic wrap and move into the refrigerator until completely cold, about 2-3 hours.
- Remove the mixture from the refrigerator.
- Add your mixture to an ice cream maker according to the manufacturer’s instructions and freeze following the same instructions.
- Enjoy your fresh raspberry ice cream when it’s ready or transfer it to a container for storage.
Tips for Making the Best Fresh Raspberry Ice Cream
- Temper the egg mixture before adding all the hot milk. This allows the eggs to slowly adapt to the heat of the milk mixture without the eggs scrambling.
- Strain your raspberry mixture. Raspberries have lots of tiny seeds that are best removed to make a perfectly creamy raspberry.
- Use fresh, plump, and fully ripe raspberries. This way your ice cream will turn out with the best flavor.
- Use full-fat heavy cream for the creamiest ice cream. While you can always swap these for lower-fat options, they tend to create an icier texture.
Popular Substitutions & Additions
- Play around with other berries. This ice cream will work with blueberries, blackberries, or even a mixture.
- Add a bit of citrus juice and zest. Raspberries pair really well with citrus, especially lemon and lime.
- Gluten-free. This ice cream recipe does contain a bit of flour but you can easily swap it out for a gluten-free flour blend. It’s simply there to thicken the ice cream.
- Play around with other flavor extracts. Spearmint (not peppermint which is stronger), coconut, and almond extract will all pair well with raspberries.
What to Serve with Fresh Raspberry Ice Cream
Listen, this ice cream is incredible as is but, if you’re really looking to take things up a notch, you should totally go for it. I love using this recipe to dress up another dessert.
Here are a few of my favorite ideas:
- Serve it up with your favorite bar desserts! It goes great with fudgy brownies and peach crumble bars are two of my favorites.
- It’s great for birthday parties, especially with that brilliant pink color! Serve it with some cosmic brownies or your favorite birthday cake.
- Add a huge scoop of homemade whipped cream on top with fresh berries or sprinkles.
- Use it for a homemade ice cream banana split with vanilla ice cream, even another berry ice cream like strawberry ice cream, caramel sauce, whipped cream, bananas, and a cherry!
- Use it to make raspberry sugar cookie ice cream sandwiches.
- Transform your Oreo smoothie into something extra special by using this raspberry ice cream instead.
How to Store Raspberry Ice Cream
Definitely store your ice cream in a tightly sealed container to prevent freezer burn. If you’re someone who loves homemade ice cream as much as I do, I’d suggest investing in a high-quality container that can be used year-round.
The ice cream might be too hard to scoop after freezing it for a bit. So leave it out on the counter for a few minutes and let it soften up before you start scooping.
How long will Raspberry Ice Cream last in the freezer?
When properly stored, it will last for up to several months in the freezer.
Frequently Asked Questions
Yes, while I prefer fresh raspberries, this recipe will work with frozen. The benefit of frozen is that since they are frozen close to picking, they usually have a great flavor. In addition, this means you can enjoy raspberry ice cream any time of year. However, the disadvantage is that they may have more moisture since they’re frozen which might slightly alter the texture of your ice cream.
Eggs are added for consistency. They mainly keep ice crystals from forming in the ice cream while also helping the fat of the heavy cream emulsify so you have an ultra-creamy texture.
Yes, you do! Unfortunately, this ice cream recipe won’t work without an ice cream churn.
And there you have it, boos! A homemade raspberry ice cream recipe is as easy as, well, ice cream! Just a handful of simple ingredients and a whole lotta love, and you’re on your way to whipping up this frozen wonder in no time.
So, what’s the hold up? Get that ice cream maker in gear, snag some fresh raspberries, and let’s get this party started! You’re about to dive into some creamy bliss, share it with your crew, and make those sweet, sweet memories. Every bite is like a little scoop of pure joy.
More Raspberry Recipes
If you ask me, raspberries are a bit underrated. From rich brownies to cool sorbets, raspberries can do it all. And boy, do they do it well! Care to challenge me on that? Do it by stirring up a few of my BEST raspberry-filled recipes:
- Key Lime Pie with Raspberry Swirl
- Raspberry Lemon Bars
- Berry Ripple Ice Cream
- Chocolate Raspberry Cake
- Raspberry Lemon Poke Cupcakes
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
Raspberry Ice Cream
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Equipment
Ingredients
- 3 large eggs
- 2 large egg yolks
- 1 ⅔ cups granulated sugar
- 2 cups heavy whipping cream
- 2 cups half and half
- 1 pound raspberries pureed with 2 tablespoons of granulated sugar then strained of seeds
- 1 teaspoon all purpose flour
- 2 tablespoons pure vanilla extract
- 4 drops red food coloring optional
Instructions
- Beat eggs and egg yolks in a medium sized bowl. Next add sugar to the bowl and whisk together.
- Add heavy cream and half and half to a large saucepan and heat gently; do not let come to a boil.
- Temper eggs by slowly pour 1 cup of hot heavy cream mixture into egg mixture while whisking quickly. This will raise the temperature of the eggs carefully without scrambling them. Then while stirring, pour the tempered egg mixture slowly into the remaining heavy cream mixture in the saucepan.
- Gently heat ice cream base over medium low heat, stirring constantly (especially the corners of the pot), until thickened and reaches 170F on a digital thermometer. The mixture should look silky and coat the back of a spoon so when you run your finger through it, it doesn’t come back together.
- Remove from heat and add raspberry puree, vanilla and flour and stir to combine. Strain through a fine-mesh sieve (to catch any cooked egg pieces) and chill in an ice bath (a bowl set inside of a bowl of ice water) until it’s cooled to room temperature. Then cover with plastic wrap and move into the refrigerator until completely cold, about 2-3 hours.
- Remove mixture from refrigerator.
- Add your mixture to an ice cream maker according to the manufacturer’s instructions and freeze.
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I made ice cream one time with peaches. Delish! But Raspberries are my favorite! Your recipe is in the fridge now chillin out!! I have high hopes for your delicious mix. I added lemon juice & dark chocolate bits!
Will let you know how it turns out, but I can tell it will be spectacular
How’d it turn out for ya?
My family loves this ice cream. Comments like this is the best you ever made, and so creamy were said more than once. I skipped the food coloring and added a squeeze of lemon. I allowed the mixture to chill over night. Thank you for such a great recipe.
You’re so welcome, Anna! Thank you for making it!
Not a fan of raspberries but this is an exception! I love how delicious this ice cream is plus the kids loved it too.
Ive been a bit intimidated with ice cream that involves eggs, but your recipe breaks down the steps making it an easy -and tasty – attempt for me!
I enjoy experimenting in the kitchen so when I saw your recipe I thought I’d give it a try. I am so glad I did. It was creamy and delicious and it was so satisfying to say “I made it from scratch” Thanks for the inspiration.
Love the color of this delicious and creamy Ice Cream. Looks so tempting. Raspberry is such a yummy flavor. A must try recipe for sure.
Enjoyed this for dessert last night and it was a sweet success! Creamy, refreshing and delicious; my whole family loved it!