Raspberry Ice Cream

Raspberry Ice Cream I admit it. I tend to go a little overboard in the produce department at the grocery store during the summer. Although I have tried, I can’t resist all of the fragrant, plump fruits stacked proudly in their bins just waiting to be a part of something delicious. I usually end up buying all the fruits that look good, even though I know that my family won’t be able to eat it all before it expires. Having too many options is an issue for me – obviously.

Because of this, my freezer has become my best friend. I wash all of the berries the same day I bring them home from the grocery store. Berries tend to not last very long, so whatever is not eaten that day will be plopped onto a sheet pan headed for the freezer. Once the berries are frozen, I just stick them into freezer bags for storage. This way, I am always stocked up when I need perfectly ripe, sweet berries – for smoothies, muffins, coulis, crisps, or in this case, ice cream.

Raspberry Ice Cream I love this ice cream because it is sweet and creamy with a sweet-tart burst from the frozen raspberries. The raspberry jam lends a beautiful pale pink color that my daughter proclaims is perfect for princesses like her.

**If you don’t want whole raspberries throughout the ice cream, add them to the ice cream maker after churning, for an additional five (5) minutes. This will allow the frozen raspberries to break apart and become speckled throughout the ice cream.

**For whole raspberries throughout the ice cream, gently stir them in by hand after the churning stage.

**If you are like me and need a little chocolate in your dessert, try my homemade Magic Shell.

Raspberry Ice Cream
  • 1, 14oz can sweetened condensed milk
  • 1⅓c heavy cream
  • 1 c whole milk
  • 1 tsp vanilla extract
  • ⅓c raspberry jam (I use seedless)
  • ¾c frozen, whole raspberries
  1. Whisk together the sweetened condensed milk, heavy cream, whole milk, vanilla extract, and raspberry jam.
  2. Once completely combined, add to an ice cream maker and allow to churn for about 20 minutes (or as per manufacturer’s instructions).
  3. Next, add in whole, frozen raspberries and stir to combine.
  4. Transfer ice cream mixture to a container suitable for freezing and allow to freeze for at least two hours.


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