Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

This is a very thick ice cream with a rich color.


  1. Puree raspberries. Strain through a jelly bag to remove seeds, if desired.
  2. Blend all ingredients in blender for one minute to thoroughly dissolve the sugar.
  3. Pour mixture into freezer can of ice cream maker and follow the manufacturers directions to process the ice cream.


Most Helpful

Yummy flavour -- Will likely be making this again! Still on the lookout for an ice cream that stays scoopable after freezing. This was less hard than some, but not quite there yet.

ladydae July 20, 2008

Excellent recipe!!! I used only 1/2 cup of sugar, and probably less raspberries since I had problems straining it, ended up using about a cup of strained puree'. It tastes every bit as good as the local varieties from the store! Thanks!

Fificooks July 10, 2008

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