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 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.
Homemade Fresh Raspberry Ice Cream
- Total Time: 24 minute
- Yield: 6 to 8 1-cup servings 1x
- 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
- In a medium size bowl, add raspberries and the 2 tablespoons sugar. Stir and slightly smash. 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.
- Add raspberries 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.
- 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
Recipe Source: 5 Boys Baker
I linked up at: Buns In My Oven
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.
Megan Cowley says
How did you sub the coffee? I definitely want to try that!
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!
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.
This ice cream is amazing! Thank you for the recipe!
So happy you loved it! You’re welcome!♡
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.
So happy to hear you loved this Kathy! Thanks for the comment.
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!
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.
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
Thank you Linda!❤️
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!
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?
Hi Rebekah, I use granulated sugar.
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!
So happy you loved this!
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.
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.
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!