
Raspberry Ice Cream
Total Time
Prep: 10 min. Process: 20 min./batch+ freezing
Yield
about 1-1/2 quarts
This egg-free raspberry ice cream is as easy as can be. There’s no need to stand over a hot stove and temper milk back and forth into eggs. Instead, we opt for a quick whip in the blender, then it’s off to churning.
Ingredients
- 2 cups fresh or frozen raspberries, partially thawed
- 1 cup sugar
- 2 cups heavy whipping cream
- 1 cup half-and-half cream
- 2 teaspoons vanilla extract
Directions
- Place raspberries in a blender; cover and pulse until chopped. Transfer to a large bowl; stir in sugar until dissolved. Stir in remaining ingredients until blended.
- Pour mixture into cylinder of ice cream freezer; freeze according to the manufacturer’s directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm.
Nutrition Facts
1/2 cup: 288 calories, 20g fat (13g saturated fat), 66mg cholesterol, 25mg sodium, 25g carbohydrate (23g sugars, 2g fiber), 2g protein.
"When our garden produces an abundance of raspberries, we know it's time to make this fruity frozen dessert," reports Diana Leskauskas of Chatham, New Jersey. "It's super in the summertime...and a treat throughout the year made with frozen raspberries." —Diana Leskauskas, Chatham, New Jersey
Recipe Creator
© 2025 RDA Enthusiast Brands, LLC