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Homemade Fresh Raspberry Ice Cream

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4.8 from 11 reviews

  • Total Time: 0 hours
  • 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


  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.


  • 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