Best 5 Makeover Raspberry Ice Cream Recipes
There's just something about the invigorating taste of raspberries that enhances any meal they're incorporated into. And when a recipe combines the vibrant raspberry flavor with the cool, creamy texture of ice cream, it becomes a dessert sensation. If you're searching for the ultimate raspberry ice cream experience, look no further. This article is your guide to discovering the best makeover raspberry ice cream recipes. So, get ready to embark on a flavorful journey with this taste sensation that will leave you craving more.
Let's cook with our recipes!
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
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 DELIGHT
This gorgeous make-ahead dessert is a light, refreshing ending to a summer meal. I first made it for my aunt's 85th birthday dinner and everyone loved it! -Nancy Whitford, Edwards, New York
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 15 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the wafer crumbs, sugar and butter; set aside 1/4 cup. Press the remaining crumb mixture into a 13-in. x 9-in. dish. Cover and freeze 15 minutes. , Place hot fudge topping in a microwave-safe bowl; cover and microwave on high for 15-20 seconds. Spread over crust. , Spoon ice cream over fudge layer. Place spoonfuls of sherbet over ice cream; cut through sherbet with a knife to swirl. Top with raspberries. Spread with whipped topping; sprinkle with reserved crumb mixture. , Cover and freeze for 2-3 hours or overnight. Remove from the freezer 15 minutes before serving.
Nutrition Facts : Calories 342 calories, Fat 14g fat (9g saturated fat), Cholesterol 28mg cholesterol, Sodium 192mg sodium, Carbohydrate 50g carbohydrate (27g sugars, Fiber 2g fiber), Protein 4g protein.
BLACK RASPBERRY ICE CREAM
I thought the sweet delicious treat of my youth was forever lost to me when I moved west, but I've managed to recreate it using black raspberry powder. Of course if you can get fresh black raspberries, use them!
Provided by David Pinkus
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Place black raspberries in the bowl of a food processor; puree until smooth. Pour black raspberry puree in a saucepan and simmer over low heat until slightly reduced, 3 to 5 minutes. Remove from heat and allow to cool.
- Combine 1 cup cream, milk, and sugar in a 4-quart saucepan and bring to a boil over medium-high heat. Boil for 2 minutes.
- Beat eggs in a bowl and slowly mix half of the hot cream mixture into the eggs without scrambling them. Return entire mixture back to the sauce pan and add remaining 1 cup cream. Continue cooking over medium-low heat, stirring constantly, until mixture starts to thicken, about 5 minutes.
- Combine 1 cup of cream mixture, the black raspberry puree, and vanilla extract in a blender; blend until well-combined. Pour mixture back into the saucepan with the remaining cream mixture and stir until well combined. Cook and stir until custard has thickened enough to coat the back of a spoon, 3 to 5 minutes.
- Pour mixture into a 1-gallon resealable freezer bag and submerge in the bowl of ice water. Let stand until cool, about 30 minutes, adding more ice if necessary.
- Pour the cooled mixture into an ice cream maker and process according to the manufacturer's instructions. Transfer to the freezer and freeze until solid.
Nutrition Facts : Calories 346.3 calories, Carbohydrate 32.1 g, Cholesterol 128.6 mg, Fat 23.6 g, Fiber 2.7 g, Protein 3.7 g, SaturatedFat 14.2 g, Sodium 48.2 mg, Sugar 27 g
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
Tips:
- For the smoothest ice cream, use ripe, fresh raspberries. Frozen raspberries can also be used, but they may not be as flavorful.
- If you don't have an ice cream maker, you can still make this ice cream. Simply pour the custard mixture into a metal loaf pan and freeze for 4-6 hours, stirring every 30 minutes or so. This will result in a slightly icier texture, but it will still be delicious.
- For a more intense raspberry flavor, use a combination of fresh and freeze-dried raspberries. The freeze-dried raspberries will add a concentrated burst of flavor.
- If you want a creamier ice cream, use heavy cream instead of milk. You can also add a tablespoon or two of cornstarch to the custard mixture to help it thicken.
- To make a vegan version of this ice cream, use coconut milk or almond milk instead of milk and cream. You can also use a vegan egg replacer in the custard mixture.
Conclusion:
Raspberry ice cream is a classic summer treat that is both delicious and refreshing. With just a few simple ingredients, you can make your own homemade raspberry ice cream that is sure to impress your family and friends. So next time you're looking for a sweet and satisfying dessert, give this recipe a try. You won't be disappointed!
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