Raspberry Ice Cream - Num's the Word
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Raspberry Ice Cream

This Raspberry Ice Cream is an easy egg free recipe. With only 5 ingredients, this Raspberry Ice Cream comes out creamy, smooth and packed with flavor! We prefer to make this Seedless Raspberry Ice Cream but you could of course leave the seeds in too if you wish! A favorite summer treat!

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If I had to choose my absolute favorite, all time dessert, this would be it.

I have a serious weakness for anything raspberry and I blame my mother.

Don’t get me wrong, I love my mother, but really it’s her fault I have an addiction to fruit and especially raspberries.





You see, my mother has the greenest thumb of anyone I know.

Growing up, we always had a large garden, fruit trees and berries.

Strawberries, and Raspberries were always a staple in our yard and so I was able to fill my belly to the brim with my favorite fruit – so long as I could stand the bees who were also fans of my beloved raspberries.





And because of that, you will most likely see a decent amount of raspberry and fruit based goodies on Num’s the Word.

I’m also lucky because my mother tends to bring HEAPING loads of fruit in the summer months of which we freeze and enjoy over the rest of the year.

So to my utter joy, just when I thought I had used up my entire raspberry supply, I found a gallon sized freezer bag full of them!  Halleluiah!





Of course, the first thing I had to make with my lovely homegrown raspberries was this ice cream.

For those of you who don’t have a mother with a green thumb, then I recommend going to a U-Pick Farm if you have one close by and enjoy the experience of picking raspberries.

Because our entire yard is shaded, we are unable to grow our own raspberries and my mother ins’t able to bring me fresh ones each year.





So every year I take the kids to go berry picking throughout the summer.

We do strawberries and blueberries and raspberries.

All of which are taste tested more than picked and all of which we all declare to be amazing right off the vine.





However, not everyone lives in a raspberry growing state, and I understand that.

I also understand that many do not have the time, patience or tolerance for Bees to go pick them yourself.

Which is why we are so lucky that Raspberries can now be found all year round in many stores.





This gives you absolutely no excuse to not make this Raspberry Ice Cream.

I did mention this was a favorite Summer treat of mine, didn’t I?

While making this, I went through 10 different spoons “taste testing” this as it went from liquid to thick, rich and creamy ice cream.





The raspberry flavor is perfect and the ice cream is nice and creamy.

Personally I like it best right out of the ice cream maker.

Soft serve and oh so good.





And so does my 3 year old.

In fact, I think I earned Mother of the year award on the day we made this.

We may or may not have both enjoyed a large bowl of it for lunch.





I mean, it sounded pretty healthy to me.

Fruit & Dairy are both important dietary staples, Right?

If you are looking for a simple and unbelievably delicious ice cream to make, you have got to try this.

Hands down, my FAVORITE, FAVORITE, FAVORITE treat.







Yield: 8 Servings

Raspberry Ice Cream

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes


  • 2 1/2 cups Heavy whipping cream
  • 1/2 cup Milk (I used 2% but any will work)
  • 2 cups Seedless raspberry puree
  • 1 cup sugar
  • 1 Tablespoon lemon juice


To Make Raspberry Puree:
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.
To Make Ice Cream:
In a large bowl, combine whipping cream, milk and sugar.
Add seedless raspberry puree and lemon juice, mixing to incorporate.
Freeze according to your ice cream makers directions.


My ice cream maker is a small Cuisinart one. So this takes two batches to make. Liquid mix can be kept in a container in the fridge for up to 3 days if needed.




Originally Posted: February 8, 2014

Photos & Text Updated: May 25, 2018


8 thoughts on “Raspberry Ice Cream

    • Becki, depending on the type of ice cream maker you got, you may have to divide this into two batches. (Mine is a small one). No matter how many batches you make, it is amazing. In fact, I think I’ll go get myself a bowl right now! Thanks for stopping by!

  1. Hey Janelle, my husband loves raspberry ice cream and my daughter has an addiction to all ice cream. I have an ice cream maker attachment to my mixer do you think I will need to split it for that?

    • Ashely, You’ll have to look at your makers directions. The ice cream maker I use is a Cuisinart 1.5 quart freezer. And for that I do have to freeze it in two batches. However I also have an old fashion ice cream maker that requires ice and salt and that is a 4 quart freezer and I can do the entire batch at once. Depending on how large your Ice cream maker is, you will have to decide if you need to divide the recipe into two freezes or just one. Also, I’m sure you have made ice cream with your maker before, but make sure your bowl is cold before freezing. This will help speed up the freeze process and ensure a perfect consistency. I hope this helps! I know your family will love it as much as I do!

  2. Hi Ashley, since I spotted your recipe I’ve been on a mission to find raspberries. I’m finally done hunting and I’m going to get on it now. I’m HEAVILY ARMED with two quisenarts and a traditional wood bucket/Rock salt maker. I’m the Tim Taylor of the homemade ice cream world! All three will be put to use in short order. I’ll have enough for me but not sure how the wife and kids will get theirs. Lol

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