black raspberry ice cream recipe

Written BySheba G Updated On
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best black raspberry ice cream recipe

I’m so excited to share with you my favorite black raspberry ice cream recipe. This creamy and delicious treat is perfect for hot summer days or anytime you need a sweet pick-me-up. The combination of black raspberries and vanilla is a match made in heaven, and my family can’t get enough of it.

As a busy mom, I love that this recipe is easy to make and requires minimal ingredients, but still packs a big flavor punch. My kids adore helping me in the kitchen, and this recipe is always a hit with them – they love watching the mixture come together and tasting the final product. Plus, who can resist the allure of a cold bowl of ice cream on a warm day?

The best part? This recipe is also relatively healthy compared to other ice cream recipes, thanks to the antioxidant-rich black raspberries and minimal added sugar. I’ve been making this recipe for years, and it never fails to impress.

Whether you’re looking for a quick dessert or a fun treat to serve at a party, this black raspberry ice cream recipe is sure to please. And the best part? It’s incredibly easy to customize with your favorite mix-ins or toppings – so feel free to get creative!

In our household, we love adding fresh berries or chopped nuts for added texture and flavor. But honestly, the beauty of this recipe lies in its simplicity – just pureed black raspberries, heavy cream, and a touch of sugar come together to create something truly magical. I’ve experimented with various flavors over the years, but this classic combination remains my go-to for its unbeatable taste and texture.

Black Raspberry Ice Cream

Black Raspberry Ice Cream

4.5 from 1828 votes

This creamy black raspberry ice cream is made with fresh or frozen black raspberries for a vibrant flavor. It is a rich and fruity frozen dessert perfect for summer.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time4 hours 35 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Custard Base

2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
5 large egg yolks
1 teaspoon vanilla extract
1/4 teaspoon salt

For the Black Raspberry Swirl

2 cups fresh or frozen black raspberries
1/2 cup granulated sugar
1 tablespoon lemon juice

👨‍🍳Directions

1In a medium saucepan over medium heat, combine 2 cups heavy cream, 1 cup whole milk, and 3/4 cup granulated sugar.
2Heat the mixture, stirring occasionally, until it is hot and steaming but not boiling, which should take about 5 minutes.
3In a separate bowl, whisk 5 large egg yolks until they are smooth and pale.
4Slowly pour about 1 cup of the hot cream mixture into the yolks while whisking constantly to temper them, then pour the yolk mixture back into the saucepan.
5Cook the custard over medium-low heat, stirring constantly with a spatula, until it thickens enough to coat the back of the spatula and reaches 170 degrees Fahrenheit on an instant-read thermometer.
6This process should take about 8 to 10 minutes, and you should see steam rising but no bubbles.
7Remove the custard from the heat and stir in 1 teaspoon vanilla extract and 1/4 teaspoon salt.
8Pour the custard through a fine-mesh strainer into a clean bowl to remove any cooked egg bits, then let it cool to room temperature for about 30 minutes.
9While the custard cools, make the black raspberry swirl by combining 2 cups black raspberries, 1/2 cup granulated sugar, and 1 tablespoon lemon juice in a small saucepan over medium heat.
10Cook the mixture, stirring occasionally, until the berries break down and the sauce thickens slightly, about 8 to 10 minutes, then remove from heat and let it cool completely.
11Once the custard is cool, cover it and refrigerate for at least 4 hours or until it is completely chilled.
12Churn the chilled custard in an ice cream maker according to the manufacturers instructions, which typically takes 20 to 25 minutes until it reaches a soft-serve consistency.
13Transfer half of the churned ice cream to a freezer-safe container, then spoon half of the cooled black raspberry sauce over it.
14Add the remaining ice cream and top with the rest of the sauce, then use a knife to gently swirl the sauce into the ice cream without fully mixing it.
15Cover the container with a lid and freeze the ice cream for at least 4 hours or until it is firm enough to scoop.
16The ice cream should be fully set and hold its shape when scooped after this time.

🔧Equipment

Medium saucepan
Mixing bowls
Whisk
Fine-mesh strainer
Ice cream maker
Spatula
Freezer-safe container

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 22g💛Saturated Fat: 13g❤️Cholesterol: 180mg🧂Sodium: 95mg🌾Total Carbs: 28g🥦Dietary Fiber: 2g🍬Sugars: 24g🥩Protein: 4g

📝Notes

For a smoother texture, strain the black raspberry sauce through a fine-mesh sieve to remove seeds. If using frozen berries, thaw them first and drain any excess liquid before cooking.

Watch Video Of How Black Raspberry Ice Cream Works

This black raspberry ice cream recipe is one of my all-time favorites – it’s perfect for hot summer days when you need something cool and refreshing, or any time you want a delicious dessert that’s relatively healthy compared to other options. One of the best things about this recipe is how versatile it is – whether you’re serving it at home or taking it on-the-go as an after-school snack for your kids (like mine!)

, everyone will love it. As an added bonus, this ice cream freezes beautifully so feel free to make it ahead of time if needed – just be sure to label your containers clearly so you don’t mix up flavors later on.

❓ Frequently Asked Questions About Black Raspberry Ice Cream

Q: What are black raspberries?

Black raspberries are a type of fruit that’s similar to regular raspberries but has a darker color and more intense flavor. They’re packed with antioxidants and have a unique sweet-tart taste that pairs perfectly with creamy vanilla ice cream.

Q: Can I use fresh or frozen black raspberries?

While fresh black raspberries are ideal for this recipe, you can also use frozen ones if they’re not in season where you live. Just thaw them first before using.

Q: How do I make sure my ice cream turns out smooth?

To achieve a silky texture, be sure to chill your mixing bowl and whisk before starting – this will help prevent air bubbles from forming as you whip the mixture.

Q: Can I substitute other types of berries?

While black raspberries are ideal for this recipe, you can also try using other dark-colored berries like elderberries or blueberries for a similar flavor profile.

Q: Will this ice cream melt quickly?

To prevent melting, be sure to store your ice cream in an airtight container in the freezer at 0°F (-18°C) or below. When serving, consider keeping it in the refrigerator until about 30 minutes before serving – then transfer it to an insulated container or bag with some cold packs if needed.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts