Raspberry Ice Cream

Name: Raspberry Ice Cream
Prep time: 15 min
Total time: 15 min
Cuisine: International
Ingredients: 400 g of raspberries; 250 ml of heavy cream ((30% fat)); 100 ml of whole milk; 80 g of granulated sugar; 1 tsp of lemon juice; a few drops of vanilla extract; chocolate shavings; a few leaves of mint

4,01 review

This raspberry ice cream is made with a cream and milk base. 🍦 Using an ice cream maker is recommended for a smooth texture.

Total time: 15 min
Prep: 15 min
Cook: –
Rest: 4 h
Difficulty: Easy
Per person: €0.95

By the CookinBreak team

Ingredients 8

servings

Estimated cost €3.80

Equipment

Bowl
Blenderor blender
Ice cream maker(optional)
Containeror ice cream mold
Freezer

Instructions

Tap a number to check off the step, and a time to start a timer.

Prepare the raspberries:
Quickly rinse the raspberries if they are fresh. If they are frozen, let them thaw slightly.

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Blend the fruit:
In a blender, add the raspberries, sugar, lemon juice (optional) and vanilla extract (if desired). Blend until you have a smooth puree.

Add the liquids:
Add the heavy cream and whole milk to the raspberry puree. Blend again for a few seconds to combine well.

Strain (optional):
If you don't like the raspberry seeds, pass the mixture through a sieve to remove them.

Churn (with an ice cream maker):
Pour the mixture into your ice cream maker and let it churn for depending on the machine.

OR

<strong>Without an ice cream maker:</strong>
Pour the mixture into a container, put it in the freezer, and stir every for to prevent crystallization.

Serve:
Serve the ice cream in bowls or sundae glasses, add fresh raspberries, dark chocolate shavings and a few mint leaves.

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Goes well with

🎅 Christmas: all recipes

As a starter

Creamy Shrimp Rolls

25 minEasy

As a main

Salmon en Croûte

50 minMedium

To drink

5.0

Christmas Cinnamon Hot Chocolate

15 minEasy

Nutrition facts

per serving · estimate

195kcal

Protein2 g4%
Carbs21 g44%
Fat11 g52%
Fiber3 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For an even creamier texture 🍧, put your cream/milk mix in the fridge for 1 hour before churning it 🧊. The cold helps it set better and limits the formation of ice crystals ❄️!

Freezing : Can you freeze this recipe?

Yes

Keeps 1 to 2 months in the freezer in an airtight container to prevent ice crystals from forming.

Storage : How long does it keep?

Not a batch cooking dish. It is a dessert made and stored in the freezer.

Making ahead : Can you make it the day before?

Yes

The liquid mixture can be made the day before and refrigerated before going into the ice cream maker. The finished ice cream must be kept in the freezer.

Reheating : How do you reheat it?

Do not reheat. Eat frozen straight from the freezer, letting it soften slightly for 5-10 min at room temperature before serving.

Variations

Strain the mixture to remove the raspberry seeds.
Serve with fresh raspberries, dark chocolate shavings and mint.
Use lightly thawed frozen raspberries.

Mistakes to avoid

Using raspberries that are still frozen: let them thaw slightly.
Forgetting to blend finely: blend until you have a smooth puree.
Serving without resting: allow about 4 hours to set.

Frequently asked questions

How do you make raspberry ice cream?

Blend 400 g of raspberries with the sugar, lemon juice and vanilla, add 250 ml of cream and 100 ml of milk, blend again, strain if you like, then churn for 30 to 40 minutes in an ice cream maker.

Can you make this ice cream without an ice cream maker?

Yes, the recipe includes a method without an ice cream maker, but using one is recommended for a smooth texture. Allow about 4 hours to set.

Do you need to strain the raspberries?

It's optional: if you don't like the seeds, pass the mixture through a sieve to remove them before churning the ice cream.

How do you serve the ice cream?

Serve it in bowls or sundae glasses, with fresh raspberries, dark chocolate shavings and a few mint leaves for freshness.