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Nothing says summer quite like a scoop of creamy, vibrant raspberry ice cream. Whether you’re celebrating National Raspberries N’ Cream Day on August 7th or simply have an abundance of fresh raspberries from your garden (or freezer), this easy homemade recipe delivers bright berry flavor in every bite.
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As Diana Leskauskas from Chatham, New Jersey, puts it:
“When our garden produces an abundance of raspberries, we know it’s time to make this fruity frozen dessert. It’s super in the summertime… and a treat throughout the year made with frozen raspberries.”
“When our garden produces an abundance of raspberries, we know it’s time to make this fruity frozen dessert. It’s super in the summertime… and a treat throughout the year made with frozen raspberries.”
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This straightforward recipe uses just five ingredients and requires an ice cream maker for that perfect churned texture. It yields about 1.5 quarts of delicious homemade ice cream that’s perfect for family gatherings, backyard BBQs, or a quiet evening treat.
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INGREDIENTS
- 2 cups fresh or frozen raspberries, partially thawed
- 1 cup sugar
- 2 cups heavy whipping cream
- 1 cup half-and-half cream
- 2 teaspoons vanilla extract
DIRECTIONS
- Place raspberries in a blender; cover and pulse until chopped. Transfer to a large bowl; stir in sugar until dissolved. Stir in remaining ingredients until blended.
- Pour mixture into cylinder of ice cream freezer; freeze according to the manufacturer’s directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Yield: about 1-1/2 quarts.
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