Raspberry Ice Cream: Tart, Creamy, and Effortlessly Homemade
If you’re looking for a no-fuss frozen dessert that still delivers bold flavor, this Raspberry Ice Cream is as easy as it gets. With just two ingredients, tart raspberries and rich, heavy cream, you get a refreshing treat that’s equal parts sweet, tangy, and luxuriously smooth. It’s a great way to enjoy the bright taste of summer berries any time of year, thanks to frozen raspberries packed in syrup.
No stovetop, no pre-mixing, and no long prep time—just crush, pour, and freeze.
Ingredients:
- Two 10-ounce packages of raspberries packed in syrup, partially thawed
- 2 cups heavy cream
Instructions:
- Lightly crush the raspberries while still in their bags (no need to fully thaw).
- Pour the raspberries into the bowl of your Whynter ice cream maker.
- Add the heavy cream and stir gently to combine.
- Freeze according to the manufacturer’s instructions.
- Ripen in the freezer for a firmer texture, or serve immediately for a softer consistency.
Optional Add-Ins:
- A splash of vanilla extract for a mellow, creamy flavor
- Mini dark chocolate chips for a berry-chocolate combo
- A swirl of raspberry preserves for extra punch
Classic Flavor with Minimal Effort
This Raspberry Ice Cream is proof that great ice cream doesn’t have to be complicated. With just two pantry-friendly ingredients, you’ll have a homemade dessert that feels gourmet without any hassle. It’s perfect on its own, in a sundae, or as a fresh contrast to a rich chocolate cake.
