Fresh Raspberry Homemade Ice Cream is smooth, creamy and packed with delicious, fresh raspberries. The perfect, refreshing summer dessert.
Fresh Raspberry Homemade Ice Cream is the epitome of summer desserts. Creamy, homemade ice cream with fresh raspberries . . .does it get any better? Fresh raspberries are definitely one of the very best things about summer. Raspberries are the perfect berry if you ask me. I am completely in love with them. I can’t even wrap my head around how my son Braydon doesn’t like them, or how anyone for that matter doesn’t like them.
This ice cream is so simple to make. No crazy ingredients, just cream, sugar, milk and fresh raspberries. I could eat this every. single. day. I made it the other day and warned my husband and boys not to touch it because I hadn’t taken any photos yet. I’m pretty sure I was testing my husband’s patience. 
Smooth, creamy, not to sweet, completely refreshing . . .this stuff is so good. Definitely one of my favorite summertime desserts. This would be perfect for your 4th of July BBQ!
Homemade Fresh Raspberry Ice Cream
- Yield: 8 1-cup servings 1x
Ingredients
- 2 cups fresh raspberries
- 2 tablespoons sugar
- 3 cups heavy cream
- 1 1/2 cups whole milk ((can use half-n-half))
- 1 1/4 cups sugar
- 1 1/2 tablespoons vanilla
Instructions
- In a medium size bowl, add raspberries and the 2 tablespoons sugar. Stir and slightly smash a little and then set aside for about 15 minutes.
- In a large bowl, mix the cream, milk, 1 1/4 cups sugar and vanilla. Stir until sugar is dissolved.
- Take raspberries and slightly mash with a fork. Add to milk mixture. Put in fridge for about 30 minutes to chill.
- Pour into canister of ice cream freezer and freeze according to manufacturer’s directions.
Notes
I use my 2-quart Cuisinart ice cream maker for this recipe. You can easily double this if you’re making it in a 4 or 6-quart ice cream freezer. Also, if you’re raspberries aren’t super sweet, you may want to add a little more than the 2 tablespoons of sugar. Just give them a taste and see what you think.
- Category: Desserts
Recipe Source: 5 Boys Baker
I linked up at: Buns In My Oven
Hi! I’m Jodi, a mom of five boys and lover of chocolate, sweets and everything in-between. Here you’ll find simple, delicious recipes that are all tried and true.
What a great recipe for an end of summer treat. This was so delicious and super easy to make and soooo wonderful with fresh raspberries. Thanks for this recipe to complete our Sunday dinner:)
You should have told me you were making this, I’d have been right over. I LOVE this ice cream!!
This is an excellent ice cream recipe. So smooth and creamy, even when frozen. You can substitute anything you want for the raspberries. I have made the raspberry, peach and coffee with this recipe. All were great.
So happy to hear you loved this. I really love this ice cream base and substitute other things for the raspberries. Thanks for leaving a comment, I always love reading them.
1 1/2 TABLESPOONS of vanilla?
Yes, 1 1/2 tablespoons. You can certainly do less if you like.
Made it last night. It is as advertised, outstanding!
I dialed the Vanilla [extract] down to 2 tsp. and it kind of overpowers the raspberries, may try just 1 tsp. next time, because there will definitely be a next time!
Thank you!
★★★★
So glad you liked it Garret. Thanks for letting me know!
Do you have a smaller version of this recipe? I really wanted to make this recipe this week but my Cuisinart ice cream maker is the smaller, 1 1/2 quart size. Thanks!
Hi Ginny, just make 1/2 or 3/4 of a batch. It should still work out perfectly.