Creamy homemade raspberry ice cream is soft and smooth. Tart raspberries and cream make this ice cream rich and delicious. Melted chocolate is swirled into the cold ice cream as it churns which ensures that specks of chocolate is found in each bite!
Ice cream is a miracle. Not only does ice cream come in a million different flavors (lemon and banana are just a few) but it comes in a myriad of colors too. Beyond taste and appearance; ice cream has magical powers.
Think about it, how do we celebrate our kids last day of school, good grades, milestones, and birthdays? With ice cream. What makes everything better when our kids are sad, sick, or lonely? You guessed it, ice cream.
But that’s not all. How many times have you convinced your kids to learn how to ride a bike or go on the potty by bribing them with large swirls of ice cream? I don’t know about you, but on several occasions, I have distracted my kids from life’s disappointments by offering up a trip to the ice cream shop. You can judge me if you want, I’m not ashamed. A mom has to do whatever she can to get through; motherhood is tough. I’ll take all the help I can get. Plus I adore ice cream.
How to Make Raspberry Ice Cream
This raspberry ice cream recipe is made in your blender, and it is NOT a cooked recipe; meaning it does not require using raw eggs. Instead, I used an egg product, like EggBeaters, but I actually used the Kroger store brand. The store brand is JUST as good and costs much less. In fact, this entire recipe was made with Kroger brand products. I add sugar and vanilla to a blender along with half and half and heavy cream. I think the heavy cream makes ice cream especially luscious, but you could cut the fat by using all half and half or milk. Your texture will be different, however. Thawed frozen raspberries get combined with a little lemon juice and sugar in a food processor then is strained through a fine strainer to extract solids. The juice that remains is mixed in with your cream mixture.
I find the best way to get ultra creamy raspberry ice cream is to refrigerate your mixture for at least 1 hour. Several hours is ideal.
I melted semi-sweet chocolate then carefully swirled in the chocolate while my ice cream is churning.
The color in this raspberry ice cream is beautiful; the texture is smooth, and the taste is exquisite. This is celebratory, consoling, distracting, bribe-worthing ice cream for sure!
- 16 oz packages frozen raspberries, thawed (or 3 cups fresh)
- 1 1/2 cups sugar
- Splash lemon juice
- 4 oz egg product ( I used Kroger brand)
- 1 cup sugar
- 2 teaspoons vanilla
- 2 cups heavy cream
- 1 cup half and half
- 4 oz semi-sweet chocolate chips
- Place the raspberries, sugar and lemon juice in a food processor and process until combined. Pour berries into a fine mesh strainer, and use the back of a wooden spoon to press out the juice. Set raspberry juice aside. In a blender, combine egg product, sugar, and vanilla in a blender. Process until smooth. Slowly pour in heavy cream and half and half and blend until combined. Add raspberry mixture. Place mixture in the refrigerator for at least an hour or up to 24 hours.
- When ready, churn ice cream according to the manufacturer's directions.
- Melt chocolate chips in a microwave-safe bowl. When three minutes are remaining in the churning process, slowly stream in melted chocolate.
- Pour ice cream into a freezer-safe container and freeze until set.
* Kroger brand products were used to create this entire recipe*
Amount Per Serving Calories 611Total Fat 31gSaturated Fat 19gTrans Fat 1gUnsaturated Fat 10gCholesterol 131mgSodium 58mgCarbohydrates 84gFiber 6gSugar 77gProtein 6g