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You are here: Home / Recipes / Desserts / Fresh Raspberry Homemade Ice Cream

Fresh Raspberry Homemade Ice Cream

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July 1, 2016 by Jodi + 28 Comments

homemade raspberry ice cream

Fresh Raspberry Homemade Ice Cream is smooth, creamy and packed with delicious, fresh raspberries. The perfect, refreshing summer dessert.

Homemade Fresh Raspberry Ice Cream

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.

Homemade Fresh Raspberry Ice Cream

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 too 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!

A few tips for making the best raspberry ice cream:

  • If you’re raspberries aren’t super sweet, you may need to add a little more sugar.
  • Keep in mind that after you freeze ice cream, it will not taste as sweet as it did before you freeze the mixture. So I always tend to make my mixture a little on the sweeter side and then after it freezes it’s the perfect sweetness.
  • If you store any leftovers, make sure you place a piece of plastic wrap right up against the ice cream even before putting the lid on the storage container. This will help it not to get ice crystals on the top.
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Homemade Fresh Raspberry Ice Cream


★★★★★

4.8 from 9 reviews

  • Total Time: 24 minute
  • Yield: 6 to 8 1-cup servings 1x
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Ingredients

Scale
  • 2 cups fresh raspberries
  • 2 tablespoons sugar
  • 3 cups heavy whipping cream
  • 1 1/2 cups whole milk (can use half-n-half)
  • 1 1/4 cups sugar
  • 1 1/2 tablespoons vanilla

Instructions

  1. In a medium size bowl, add raspberries and the 2 tablespoons sugar. Stir and slightly smash. Set aside for about 15 minutes.
  2. In a large bowl, mix the cream, milk, 1 1/4 cups sugar and vanilla. Stir until sugar is dissolved.
  3. Add raspberries to milk mixture. Put in fridge for about 30 minutes to chill.
  4. 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.
  • If your 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. 
  • Prep Time: 20 mins
  • Cook Time: freezing time depends on your ice cream maker
  • Category: Desserts

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Recipe Source: 5 Boys Baker

 I linked up at: Buns In My Oven

Filed Under: Desserts, Ice-cream - Frozen Desserts Tagged With: cream, ice cream, raspberries

Comments

  1. Michelle says

    August 20, 2017 at 7:53 pm

    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:)

    Reply
    • Jodi says

      August 20, 2017 at 8:03 pm

      You should have told me you were making this, I’d have been right over. I LOVE this ice cream!!

      Reply
  2. Leta says

    October 9, 2017 at 5:08 pm

    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.

    Reply
    • Jodi says

      October 9, 2017 at 7:33 pm

      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.

      Reply
    • Megan Cowley says

      July 4, 2022 at 12:26 pm

      How did you sub the coffee? I definitely want to try that!

      Reply
  3. Garret says

    December 29, 2020 at 10:37 am

    1 1/2 TABLESPOONS of vanilla?

    Reply
    • Jodi says

      December 30, 2020 at 11:46 am

      Yes, 1 1/2 tablespoons. You can certainly do less if you like.

      Reply
      • Garret says

        December 31, 2020 at 10:16 am

        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!

        ★★★★

        Reply
        • Jodi says

          December 31, 2020 at 7:25 pm

          So glad you liked it Garret. Thanks for letting me know!

          Reply
  4. Ginny says

    March 3, 2021 at 8:25 am

    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!

    Reply
    • Jodi says

      March 3, 2021 at 12:07 pm

      Hi Ginny, just make 1/2 or 3/4 of a batch. It should still work out perfectly.

      Reply
  5. Octavia says

    August 28, 2021 at 2:22 am

    This ice cream is amazing! Thank you for the recipe!

    ★★★★★

    Reply
    • Jodi says

      August 29, 2021 at 9:29 am

      So happy you loved it! You’re welcome!♡

      Reply
  6. Kathy says

    January 25, 2022 at 12:39 am

    This recipe was awesome. I was sceptical about so much vanilla and it was very overpowering even after churning but settled down. Once the ice cream was fully frozen, it was fine. Would definitely make it again and will try it with strawberries as well.

    ★★★★★

    Reply
    • Jodi says

      January 25, 2022 at 9:16 am

      So happy to hear you loved this Kathy! Thanks for the comment.

      Reply
  7. Dottie says

    June 12, 2022 at 2:54 pm

    I found this recipe last summer and it’s the only recipe I use now – just use the base recipe and add whatever add ins you wish – or leave it plain for the best vanilla ice cream ever! In addition to how it tastes, what I love is that the ice cream does NOT crystallize which others I have tried tend to do! LOVE LOVE LOVE – just made some and can’t wait to indulge tonight!

    ★★★★★

    Reply
    • Jodi says

      June 13, 2022 at 8:31 am

      Hi Dottie! You just made my day! Thank you for the sweet comment and I am so happy you found this recipe and love it.

      Reply
  8. Linda says

    June 27, 2022 at 7:48 pm

    That’s alot of ice cream 🙂
    I wasn’t sure about this recipe because of the seeds in the raspberries. You don’t even notice them and it’s nice to get a bit of fruit in each spoonful. Wonderful ice cream which I’ll be making again

    ★★★★★

    Reply
    • Jodi says

      June 28, 2022 at 2:09 pm

      Thank you Linda!❤️

      Reply
  9. kris says

    July 2, 2022 at 4:26 pm

    Great ice cream recipe. I unthawed too many raspberries so I just put them all in anyway and it was super delish. I doubled the recipe and used it in my 4 quart ice cream maker. Thanks for the recipe. I too was skeptical about that much vanilla but it works!

    ★★★★★

    Reply
  10. Rebekah says

    July 13, 2022 at 1:14 am

    I feel like this is a silly question but what type of sugar is used in this recipe, caster sugar, granulated sugar or icing sugar?

    Reply
    • Jodi says

      July 16, 2022 at 1:43 pm

      Hi Rebekah, I use granulated sugar.

      Reply
  11. Christyb07 says

    September 4, 2022 at 10:02 am

    The ice cream turned out great! I cooked the raspberries down in a little sugar and water. Added Blueberries too. Then put through a strainer. It was a big hit!

    ★★★★★

    Reply
    • Jodi says

      September 5, 2022 at 4:22 pm

      So happy you loved this!

      Reply
  12. Calvin says

    September 6, 2022 at 6:21 pm

    Very good but too much extract. Made 1/2 a batch, due to amount of berries on hand, the vanilla over powers raspberry flavor. Next time will reduce to maybe 1/2 tsp for the 1/2 batch. Thanks for sharing.

    ★★★★

    Reply
    • Jodi says

      September 7, 2022 at 6:30 am

      Sorry you thought the vanilla was overpowering. Just curious what kind of vanilla you used. I’ve had so many people make and love this ice cream and no one has ever thought the vanilla flavor overpowered the raspberries.

      Reply
  13. Jeff says

    December 6, 2022 at 1:52 pm

    I’ve been making ice cream for years. Never knew you could make it without a custard base. This recipe is a game changer…couldn’t be easier…thanks!

    ★★★★★

    Reply
    • Jodi says

      December 7, 2022 at 9:04 am

      Thanks Jeff!

      Reply

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Hi! I'm Jodi, welcome to 5 Boys Baker where I share my love of chocolate & sweets and everything in between.

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