This Sour Cream Raspberry Ice Cream is a long time family favorite! It’s creamy, rich and amazingly good! The perfect thing to cool you off during the hot summer months!
- RECIPE UPDATE as of 06/29/2022: I originally posted this recipe back on August 10, 2012, but over the last few years, I haven’t been able to find the frozen, sweetened raspberries at any stores here in Utah, so I make my own. It’s really important for this recipe that you use sweetened raspberries! It makes all the difference!
- Here is how I make my own. . . I put 20 oz of frozen, unsweetened raspberries in a bowl and then sprinkle about 2/3 to 3/4 cup of sugar over them and about 1 tablespoon water. Give them a good stir and then let them set on the counter until almost completely thawed, stirring every so often. The sugar will dissolve and juices will form at the bottom of the bowl. You will use the raspberries AND the juice. If you can find the frozen, sweetened raspberries that come in the tub, then by all means use those!
- You still use all the sugar listed in the recipe for the ice cream.
(ORIGINAL POST FROM AUGUST 10, 2012. . .)
Ice Cream Week – Day 5
It’s Day 5 of my ice cream week. I was going to try and get two more recipes posted to take us through the week-end but the next two days for me are going to be crazy busy. I apologize for that, but I won’t forget I owe you two more ice cream recipes.
My son leaves for Guatemala in 12 days. He will be speaking this Sunday in church and then family and friends will come to our house to visit with Josh and eat. I am going to have a lot of mouths to feed, but thankfully I have had so many family and friends offer to help with the food, I couldn’t do this without them!! I’m not even thinking ahead 12 days from now because if I do, I cry. I keep hoping that if I don’t think about it then August 22nd won’t ever come.
Now let’s talk about this Sour Cream Raspberry Ice Cream!
You guys, this ice cream is insanely good! I don’t think words can begin to describe how delectable this is. It’s rich, sweet, smooth and just plain delicious. I want to do a happy dance every time I eat it.
The tartness of the sour cream paired with the sweetness of the raspberries is amazing! It also has a smoother texture than most homemade ice creams. We love it right from the ice cream freezer when it’s still soft and we love it after it’s frozen and is a little firmer. Either way it’s phenomenal!
This recipe comes from my sweet Grandma who was the most incredible lady. She loved to show her love for people through her cooking. This is one of my favorite ice cream recipes of hers.
Here is what you will need:
- sugar
- eggs
- frozen sweetened raspberries, thawed
- sour cream
- vanilla
- evaporated milk
- whipping cream
My boys have been in heaven this week with all of the ice cream that I’ve been making. They have happily made sure none of the ice cream has gone to waste. In fact, they all just ate a dish of this sour cream raspberry ice cream and as I’m sitting here typing, my 13-year old just came in the room and said to me “Mom, why is this stuff so dang good?!”
My husband’s grandpa Dick used to say there’s always room for ice cream because it just fills in the cracks! I whole-heartedly agree with him!
This is a good one!
PrintIce Cream Week – Day 5: Sour Cream Raspberry Ice Cream
Ingredients
- 3 cups sugar
- 4 eggs
- 2 pkgs. (10 oz) frozen sweetened raspberries, thawed *
- 1 cup sour cream
- 5 teaspoons vanilla
- 1 can (12 oz) evaporated milk
- 4 cups whipping cream
Instructions
- In large bowl whisk eggs until well combined and become slightly lighter in color (just a couple minutes). Whisk in sugar and stir until well combined.
- Add raspberries, sour cream, vanilla, evaporated milk and cream. Mix until well combined and then put in the fridge to chill for a couple hours.
- Pour into canister of your ice cream maker and freeze according to manufacturers directions.
Notes
* See the updated note at the top of the recipe post about the raspberries.
- Category: Desserts
By far, one of the best homemade ice cream receipes you will find!
Good morning! How many quarts does this make? Thank you.
Hi Jessica! This makes enough for a 4-quart ice cream maker. You will love this. Honestly, it’s probably my favorite homemade ice cream ever.
Have you ever substituted strawberries for the raspberries? Just curious, I love raspberries and plan on making this for the weekend. Hope I don’t beat the eggs to long, do they need to be to a soft peak or way before that stage?
Hi Amanda! I haven’t ever used strawberries in this, always just raspberries. Just whisk the eggs until they are mixed well, just a minute or two.
Hi Jodi, yum, is the sugar listed in the recipe in addition to the sugar you add to your unsweetened raspberries?
Hi Teresa! Yes, the sugar listed in the recipe is in addition to the sugar added to sweetened the raspberries. So you will use the 3 cups in the recipe and then the 2/3 cup added to the frozen, unsweetened raspberries. This ice cream is amazing!
I made this on Sunday, and since I couldn’t decide between the two I also made the salted caramel ice cream. Both so YUM!!!
Becky, you are a girl after my own heart! I love that you made both of them.
Just had the chocolate ice cream! Another great recipe!
Oh Becky, I love that you love homemade ice cream as much as I do!