Folks really have no idea how good Raspberry Ice Cream is. I whip mine up to be super smooth with a custard base and perfect raspberry puree mixed in. That berry flavor is poppin, and nothing beats the heat more.
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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.
Raspberry Ice Cream Recipe
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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.
Notes
Nutrition
Recipe Tips
- Temper the egg mixture before adding all the hot milk. This allows the eggs to slowly adjust to the heat so the eggs don’t scramble.
- Strain your raspberry mixture. Raspberries have lots of tiny seeds so remove those so the custard is smooth.
- Select Right: Be sure to choose plump, dry, firm, and uniformly colored raspberries. Avoid any withered, crushed, or molded fruit.
- 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.
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Recipe Help
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.
Yes, you do! Unfortunately, this ice cream recipe won’t work without an ice cream churn.
More Raspberry 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)!!
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!