Best 5 Smooth Raspberry Ice Cream Recipes
Indulge in a delightful culinary journey with our collection of tantalizing raspberry ice cream recipes. From the classic Smooth Raspberry Ice Cream, a symphony of fresh raspberries and creamy custard, to the innovative Raspberry Swirl Ice Cream, a delightful combination of raspberry sorbet and vanilla ice cream, our recipes cater to every taste and occasion. Embark on a refreshing adventure with the Raspberry Lemonade Ice Cream, a perfect blend of tart and sweet, or savor the richness of the Raspberry Chocolate Chunk Ice Cream, a harmonious marriage of chocolate and raspberry flavors. For a touch of elegance, try the Raspberry Rosewater Ice Cream, where the delicate aroma of rosewater complements the vibrant raspberry. Discover the perfect recipe to satisfy your cravings and let the luscious flavors of raspberry dance on your palate.
Let's cook with our recipes!
RASPBERRY ICE CREAM
"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
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 1-1/2 quarts.
Number Of Ingredients 5
Steps:
- 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 :
RASPBERRY ICE CREAM
This is the BEST raspberry ice cream! With only 5 ingredients, you can't beat how smooth, creamy and delicious this egg free rasperry ice cream is! You only need 30 minutes and a love of raspberries to enjoy a nice bowl of this covered in chocolate fudge sauce!
Provided by Janelle
Time 50m
Number Of Ingredients 5
Steps:
- Blend 5 cups of raspberries in the blender.
- Using a mesh strainer, slowly press puree through mesh strainer leaving seeds in the strainer. This should result in approximately 2 cups of puree.
- Add lemon juice to raspberry puree, mix and set aside.
- In a large bowl, combine whipping cream, milk and sugar. Mix well.
- Add seedless raspberry puree to whipping cream and mix to incorporate.
- Freeze according to your ice cream makers directions.
- Once ice cream is done mixing, transfer to a container with a lid.
- Cover and freeze for several hours then scoop and enjoy!
Nutrition Facts : Calories 142 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 5 grams fat, Fiber 8 grams fiber, Protein 5 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 54 grams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
SMOOTH RASPBERRY ICE CREAM
So smooth and creamy!
Provided by jowolf2
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 3h30m
Yield 16
Number Of Ingredients 7
Steps:
- Puree raspberries in a blender or food processor; pour mixture through a strainer to remove seeds.
- Beat eggs and sugar together in a bowl until smooth. Stir raspberry puree, half-and-half, cream, corn syrup, and lemon juice into the egg-sugar mixture.
- Transfer raspberry cream mixture to the ice cream maker. Freeze according to the manufacturer's instructions.
Nutrition Facts : Calories 184.1 calories, Carbohydrate 25.7 g, Cholesterol 52 mg, Fat 8.9 g, Fiber 2.1 g, Protein 2 g, SaturatedFat 5.2 g, Sodium 26.9 mg, Sugar 19.6 g
CHOCOLATE-FLAKE RASPBERRY ICE CREAM
A few years back, I made a delicious discovery: I could get the luxurious texture of French-style, custard-based ice cream with a recipe for eggless, Philadelphia-style ice cream. My ice cream has the usual cream, milk and sugar, but it's also got powdered milk for richness, honey for smoothness, and alcohol for scoopability. The vodka keeps the ice cream soft and creamy, desirable in any ice cream and vital when there are berries, which have a tendency to go from juicy to rock-hard in the freezer. Any berries will work in this recipe, but I use raspberries, fresh or frozen, and bolster their flavor and color with a little freeze-dried raspberry powder (optional, but nice). The chocolate flakes are made with melted dark chocolate and coconut oil. Drizzled into the ice cream at the end of churning, the chocolate spins into flakes; drizzled over the ice cream before serving, it hardens on contact.
Provided by Dorie Greenspan
Categories snack, ice creams and sorbets
Time 15m
Yield 1 generous quart
Number Of Ingredients 12
Steps:
- Make the chocolate flake and topping: Mix together the chocolate and oil in a heatproof bowl fitted over a saucepan of simmering water. Gently heat and stir until the chocolate is melted and the mixture is glossy and smooth. Set aside 1/2 cup to use as the flake and the rest for the topping. You can make the flake and topping up to 5 days ahead and keep it covered in the refrigerator. Warm to melt before using.
- Make the ice cream: Working with a stand or immersion blender, blend all the ingredients, scraping the container occasionally, until smooth. (Pay attention to the powdered milk; it has a pesky way of clumping.) Cover, and refrigerate the mixture for up to 1 day, or churn right away. When you're ready, pour the mixture into the ice cream maker and churn according to the manufacturer's directions.
- Just before the ice cream is ready, open the top of the machine and, with the blade spinning, gradually drizzle in the reserved 1/2 cup of warmed chocolate flake. Churn for another 1 or 2 minutes to fully incorporate the flakes. Pack the ice cream into a container, cover and freeze for at least 6 hours before serving.
- Once the ice cream is ready to serve, take the container out 5 minutes before scooping. (Its texture is best after it's had a few minutes on the counter.) Rewarm the remaining chocolate topping, and pour it over the individual servings of ice cream. It will immediately harden into a chocolate shell.
RASPBERRY CREAM SMOOTHIES
For a colorful addition to any meal, I blend up a batch of these smoothies. Frozen raspberries and banana chunks give the refreshing beverages plenty of frosty fruit flavor.-Nicki Woods, Springfield, Missouri
Provided by Taste of Home
Time 10m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a blender or food processor, cover and process the ingredients in batches until blended. Stir if necessary. Pour into chilled glasses; serve immediately.
Nutrition Facts : Calories 198 calories, Fat 1g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 98mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges
Tips:
- Use fresh or frozen raspberries. Fresh raspberries are ideal for this recipe, but frozen raspberries work well too. If using frozen raspberries, thaw them before using.
- Don't overmix the ice cream base. Overmixing will make the ice cream grainy.
- Churn the ice cream according to your ice cream maker's instructions. Churning time will vary depending on the type of ice cream maker you have.
- Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours before serving. This will allow the ice cream to firm up.
- Serve the ice cream with your favorite toppings. Some popular toppings for raspberry ice cream include chocolate chips, whipped cream, and fresh raspberries.
Conclusion:
This smooth raspberry ice cream is the perfect summer treat. It's easy to make and only requires a few simple ingredients. The ice cream is creamy, flavorful, and refreshing, and it's sure to be a hit with everyone who tries it. So next time you're looking for a delicious and easy-to-make dessert, give this smooth raspberry ice cream a try.
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