Raspberry Ice Cream Recipe

Indulge in the irresistible taste of summer with this homemade Raspberry Ice Cream recipe! Bursting with fresh raspberry flavor, this recipe is surprisingly easy to make and requires minimal cooking time. Perfect for using up those ripe, juicy raspberries, this recipe will become your new go-to summer dessert. Prep time includes 8 hours of refrigeration/freezing. (Recipe source: Bon Appetit, July 1984)

Prep Time 480 mins
Cook Time 530 mins
Calories 2351.9 kcal
Protein 25g
Rating 5.0 (2 Reviews)
Raspberry Ice Cream 29

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Raspberry Ice Cream

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How to Make Raspberry Ice Cream

  1. Combine raspberries, sugar, lemon juice, and vanilla extract in a medium bowl. Gently mash half of the raspberries to release their juices.
  2. Strain the mixture through a fine-mesh sieve into a bowl, pressing on the solids to extract as much juice as possible. Discard the solids.
  3. Pour the raspberry mixture into an ice cream maker and churn according to the manufacturer's instructions. This typically takes 20-30 minutes.
  4. Once churned, transfer the ice cream to an airtight container and freeze for at least 2 hours to allow it to firm up.
  5. Serve and enjoy your homemade Raspberry Ice Cream! Garnish with fresh raspberries or a sprinkle of chopped nuts for an extra touch of elegance.

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

645g

Fat

548g

Carbs

64g