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An ice cream scooper in raspberry ice cream

Raspberry Ice Cream

Made with less than 10 ingredients, this Homemade Raspberry Ice Cream is a lush, fruity and creamy masterpiece. Treat yourself to a well-deserved scoop (or two) of sweet yet slightly tart decadence! 
Course Dessert
Cuisine American
Keyword ice cream recipes, kid-friendly recipes, summer recipes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 servings
Calories 509kcal


  • 3 large eggs
  • 2 large egg yolks
  • 1 1/2 cups granulated sugar
  • 2 cups heavy whipping cream
  • 2 cups half and half
  • 1 pound raspberries pureed with 2 tablespoons of granulated sugar
  • 1 teaspoon all purpose flour
  • 2 tablespoons pure vanilla extract
  • 4 drops red food coloring optional


  • 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 pot and heat to boiling level. Remove from heat.
  • Slowly add three tablespoons of the hot milk mixture to the egg mixture to temper it and whisk together to combine. Then slowly add in the rest of the milk mixture and continue whisk the entire time to make sure it doesn't scramble.
  • Add in raspberries and flour and stir to combine.
  • Place the mixture in the refrigerator for 2-3 hours to chill completely.
  • Remove mixture from refrigerator and stir in vanilla extract.
  • Add your mixture to an ice cream maker according to the manufacturer's instructions and freeze.


You can play around with using different berries for this recipe.


Calories: 509kcal | Carbohydrates: 49g | Protein: 6g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 219mg | Sodium: 77mg | Potassium: 244mg | Fiber: 3g | Sugar: 40g | Vitamin A: 1270IU | Vitamin C: 15.8mg | Calcium: 132mg | Iron: 0.9mg