Description
This Black Raspberry Ice Cream is a creamy and vibrant dessert, bursting with the rich, tangy flavor of black raspberries. Perfect for a summer treat or anytime indulgence!
Ingredients
Scale
- 2 cups fresh or frozen black raspberries
- 3/4 cup granulated sugar
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Prepare the black raspberry mixture:
- Combine black raspberries and sugar in a blender or food processor. Blend until smooth.
- Strain the mixture through a fine-mesh sieve to remove seeds, pressing with a spatula to extract all the juice. Set aside.
- Create the ice cream base:
- In a large mixing bowl, whisk together heavy cream, milk, vanilla extract, and salt until well combined.
- Stir in the black raspberry puree until fully incorporated.
- Chill the mixture:
- Cover and refrigerate the mixture for at least 2–4 hours, or until thoroughly chilled.
- Churn the ice cream:
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (typically 20–25 minutes).
- Freeze and serve:
- Transfer the churned ice cream to an airtight container and freeze for 4–6 hours, or until firm.
- Serve scoops of this creamy black raspberry delight and enjoy!
Notes
- If fresh black raspberries aren’t available, frozen ones work well—just thaw and drain them first.
- For an extra layer of texture, fold in fresh black raspberries or chocolate chips after churning.
- Prep Time: 15 minutes
- Cook Time: Churn Time: 20 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 40 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg
Keywords: black raspberry ice cream, homemade ice cream, dessert, frozen treat