Easy to make, this Raspberry Ice Cream tastes like summer but can be made year-round with frozen berries. A simple custard base makes this berry ice cream ultra-smooth and so creamy, but with plenty of raspberry flavor. This ice cream makes the perfect summer dessert, but it’s also great with chocolate cake or a batch of brownies in the winter.
We’ve been making this ice cream since 2013, and today, I have a few more tips and tricks to share with you! Tyler and I are crazy about raspberries and ice cream, so naturally, Raspberry Ice Cream is a staple in our house every summer.
And while we love this ice cream piled high with sun-warmed, just-picked raspberries, this ice cream can be made year-round. This recipe is easy to make with frozen raspberries, so you can enjoy it whenever you’d like.
Ingredients & Substitutions
- Frozen raspberries – you can also use fresh raspberries if you have a lot, but frozen raspberries are both convenient and budget-friendly.
- Sugar – I use organic cane sugar, sometimes called turbinado. You can use any neutral sweetener you’d like or a light maple syrup or honey for a natural sweetener but with a more distinct flavor.
- Egg yolks – create the thickening in the custard base and help to create a creamy texture.
- Heavy cream – 36% milkfat is what you’re aiming for. It’s sometimes labeled as heavy cream or heavy whipping cream. You don’t want to go with anything lighter or the ice cream will have an icy texture.
- Lemon juice – just a bit of freshly squeezed lemon juice adds depth of flavor to the raspberries and brightens the ice cream.
- Vanilla extract – again adds flavor and depth.
- Sea salt – is essential to create the right rounded flavor in ice cream and to make sure it doesn’t taste ‘flat’.
How to make this recipe step by step
Step 1: Begin by mixing the egg yolks with the sugar until a smooth paste forms. Add the heavy cream and cook just until the custard ice cream base lightly thickens, but doesn’t come to a boil.
Step 2: Add the frozen raspberries right away to cool down the custard and keep it from overcooking. Stir to combine and add the vanilla and lemon juice.
Step 3: Lightly blend the custard until smooth but not enough to break down the raspberry seeds.
Step 4: Pour the raspberry custard through a fine mesh sieve to remove the raspberry seeds.
Refrigerate the custard until thoroughly chilled 2-4 hours or overnight.
Step 5: Churn the ice cream custard in your ice cream maker according to the manufacturer’s instructions.
The ice cream is done when you can scoop out a small amount on a spoon and it doesn’t fall right off. Remove it from the ice cream machine and serve immediately, or freeze for 4+ hours for a firmer texture.
Ways to serve this
- Serve this raspberry ice cream topped with fresh raspberries when they’re in season.
- During the colder months, try making my Berry Sauce with frozen raspberries and serve the raspberry sauce with this ice cream.
- Melt 1 cup chocolate chips together with 2-4 tbsp heavy cream over low heat. Let cool 20-30 minutes, then lightly fold the chocolate mixture into the just finished raspberry ice cream. This creates little ‘bits’ of chocolate through the ice cream and is my version of the Italian gelato ‘stracciatella’, which translates to little rags. It’s made by drizzling melted chocolate into gelato, but I like to add a bit of cream to make the chocolate softer in the frozen ice cream.
- Use this ice cream as a filling in my Funfetti Ice Cream Sandwiches or Chocolate Chip Ice Cream Sandwiches.
FAQ’s
I don’t recommend subbing anything for the heavy cream because it will affect the texture. However, you can use unsweetened coconut cream for a dairy-free version or half and half, but the texture will be more like sherbet.
Yes, you can use strawberries, blueberries, or blackberries instead of raspberries in this ice cream.
Storing leftovers
- To store – place any leftover ice cream into a freezer-safe container or bowl, and freeze for up to 1 month for the best texture.
- Make ahead – ice cream is the perfect make-ahead dessert recipe. For the best texture, place the fully frozen ice cream on the counter for 20 minutes or in the fridge for 1 hour to lightly soften before serving.
Tips & Tricks
- Be careful not to let the custard come to a boil! It will scramble the eggs in the custard, affecting flavor and texture. There’s no way to fix it if this happens. Just stir constantly, and don’t walk away from the stove. It will thicken lightly just before boiling, so you have to watch to see it.
- You know the custard is done when you see a few bubbles around the edge. Immediately remove it from the heat and add the frozen raspberries to cool it down.
- I don’t recommend trying to reduce the fat in this recipe in any way, or it will compromise the texture. The same is true with the sugar, it’s essential for a softer ice cream.
Dietary Options & Substitutions
- Dairy-free, Vegan, & Vegetarian – use unsweetened coconut cream instead of the heavy cream. For vegan be sure to use organic sugar.
- Paleo – use unsweetened coconut cream and maple syrup or honey to taste, starting with 1/2 cup.
More Ice Cream Recipe Inspiration
I really hope you enjoy this Raspberry Ice Cream! If you get a chance to make this recipe, I’d love to hear from you in the comments.
Raspberry Ice Cream
INGREDIENTS
- 2/3 cup organic cane sugar
- 6 egg yolks
- 2 cups heavy cream
- 12 ounces frozen raspberries
- 2 tsp vanilla extract
- 1 tbsp lemon juice - freshly squeezed
- 1/4 tsp sea salt - or to taste
INSTRUCTIONS
- Begin by stirring the egg yolks with the sugar until a smooth paste forms. Add the heavy cream and cook over medium heat, stirring constantly until the custard lightly thickens but doesn't come to a boil.
- Add the frozen raspberries immediately to cool down the custard and keep it from overcooking. Stir to combine, then add the vanilla, lemon juice, and sea salt.
- Lightly blend the custard in a blender until smooth but not enough to break down the raspberry seeds.
- Pour the raspberry custard through a fine mesh sieve to remove the raspberry seeds. Refrigerate the custard until thoroughly chilled 2-4 hours or overnight.
- Freeze the ice cream custard in your ice cream machine according to the manufacturer's instructions.
- The ice cream is done when you can scoop out a small amount on a spoon and it doesn't fall right off. Remove it from the ice cream machine and serve immediately, or freeze for 4+ hours for a firmer texture.
NOTES
- Be careful not to let the custard come to a boil! It will scramble the eggs in the custard, affecting flavor and texture. There’s no way to fix it if this happens. Just stir constantly, and don’t walk away from the stove. It will thicken lightly just before boiling, so you have to watch to see it.
- You know the custard is done when you see a few bubbles around the edge. Immediately remove it from the heat and add the frozen raspberries to cool it down.
nutrition facts
This recipe was originally published in 2013 and updated in 2024 with new photos, more tips, and more information.
This looks heavenly!!! So summery 🙂 I guess it was perfect!
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! 🙂