Raspberry Almond Ice Cream

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Raspberry Almond Ice Cream

The sun is shining and I’m eating raspberry ice cream in the late afternoon, this day just couldn’t be better. This recipe evolved almost on it’s own. I opened the fridge and there was the Raspberry Sauce I had just made sitting next to the cream, and what could I do?

I just had to make ice cream, no two ways about it! (The recipe is formulated to start from scratch, so you don’t have to begin with the raspberry sauce it’s just how this recipe came about.)

Raspberry Almond Ice Cream

This ice cream is made Philadelphia-Style, which means there is no custard making involved. This is particularly ideal when you have an ice cream craving but don’t want to deal with cooking it first. Also, there is no chance that you might scramble the custard while not paying close attention, (nope, never happened in this kitchen).

For the almond flavor in this recipe I used Amaretto. It has a low freezing point, and keeps the ice cream from becoming too icy when frozen. In the past I have always used almond extract in my ice cream and I can’t say that I  noticed too much of a difference in the texture. I think what’s most important is to soften the ice cream in the fridge for 15 to 20 minutes for ultimate creamy texture.

Raspberry Almond Ice Cream

It would seem that I have been struck by Spring Fever, and the symtoms range from day dreams about berries and rhubarb, to all things green and growing.  Somehow, Spring Fever is morphing into full blown Summer Mania.  I just can’t wait for grilling, days at the lake, and hiking in the mountains.

Raspberry Almond Ice Cream

For now I will be more than content with this ice cream until the warmer temperatures come.

Raspberry Almond Ice Cream

Raspberry Almond Ice Cream

The taste of summer. And for more summer flavor, check out my Strawberry Cheesecake Ice Cream or Best Vanilla Ice Cream.

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Raspberry Almond Ice Cream

Raspberry Almond Ice Cream

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  • 12 ounces frozen raspberries, thawed
  • 6 Medjool dates, pitted
  • 1 Teaspoon Vanilla
  • 1/2 cup maple syrup, grade A
  • 1 1/2 cups heavy cream
  • 1/4 cup Amaretto
  • or
  • 1/21 Teaspoon Almond extract


  1. Place the dates in a blender and pour raspberry juice over the top. Add enough water to cover the dates and blend until smooth. Add the raspberries, vanilla, maple syrup, cream, and almond flavor of choice, blend on low until just combined. Refrigerate until thoroughly chilled. Freeze according to the directions for your ice cream machine. The ice cream is done when you can stick a spoon into it and


The Amaretto in this recipe not only adds almond flavor but texture as well. However, it is perfectly fine to use Almond extract. The light almond flavor paired with the raspberry is the main point.

  • Prep Time: 15 mins

6 thoughts on “Raspberry Almond Ice Cream”

    • Yes, you could use honey or maple syrup in place of the dates. When I use maple syrup, I prefer Grade A amber because it has a lighter flavor and doesn’t overpower desserts. I hope you enjoy it, and be sure to let me know if you have anymore questions!

  1. Hello,
    I would love to try this but the recipe does not indicate how much of the raspberry sace to use. Unless I am missing something. Can you please advise?

    Thanks very much.

    • The raspberry sauce is made by the dates and thawed raspberries called for in the recipe. Sorry about the confusion, (which I think came from my mentioning how I first created the recipe). I’ve updated the post to note that the recipe is formulated to start from scratch with the dates and raspberries. All the ingredients and instructions you’ll need are in the recipe at the bottom, be sure to let me know if you have anymore questions! 🙂

  2. Hi Kari – This looks really good. Your presentation is super!!! I like how you can just click on print to print the recipe rather than cut and paste, or print the whole post (which isn’t a bad thing, but not always necessary on some blogs – ha). I really enjoy your pictures, recipes and posts. Haven’t tried any yet, but you are really doing a beautiful job! 🙂


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