Easy Raspberry Ice Cream Recipe

This no-churn raspberry ice cream is creamy, fruity, and bursting with fresh raspberry flavor. Made with whipped cream, sour cream, condensed milk, and raspberries, it comes together in minutes without an ice cream maker. The sour cream balances the sweetness and gives the ice cream a richer, more authentic flavor that lets the raspberries shine.

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Raspberry ice cream has always felt a little more special than strawberry because of its bright flavor and beautiful color. Over the years, I’ve made dozens of no-churn ice creams, but I found many of them a little too sweet. Adding sour cream completely changed that. It balances the sweetness from the condensed milk and gives the ice cream a smoother, creamier texture. Now it’s my favorite way to make raspberry ice cream, whether I’m using fresh summer raspberries or frozen berries from the freezer.

Why You’ll Love This Raspberry Ice Cream

• No ice cream maker required.
• Fresh or frozen raspberries both work beautifully.
• Sour cream balances the sweetness and adds extra creaminess.
• Made with only 5 simple ingredients.
• Easy to customize with lemon, white chocolate, or berry swirls.
• Perfect make-ahead summer dessert.

Ingredients and substitutes

• Whipping cream/Heavy cream – The higher the fat, the creamier your ice cream. I use heavy cream with 38% fat.
• Sour cream – My secret ingredient. It balances the sweetness from the condensed milk while giving the ice cream a smoother, richer flavor.
• Condensed milk – Condensed milk is sweetened, so we do not add any additional sugar. You can use homemade condensed milk as well.
• Vanilla – Condensed milk usually has vanilla, so feel free to omit it. But a little extra vanilla extract just makes the flavors pop.
• Raspberries – Use fresh or frozen raspberries for this ice cream. I like to crush the raspberries with a fork so I have large chunks that give a nice marble look. You can also pulse them in a blender, then strain them through a fine-mesh sieve or strainer to remove the fiber and seeds, making a smooth raspberry puree. It really depends on the flavor, texture, and color you like. For a more concentrated flavor, add the puree to a small saucepan and cook over medium-high heat until reduced to almost half.

Step-by-step: Raspberry ice cream recipe

• In the large bowl of a stand mixer with the whisk attachment, whip the whipping cream and sour cream until they form almost soft peaks.
• Next, add the condensed milk and vanilla extract. Mix for a minute more to combine.
• Crush the raspberries with a fork. Then, add them to the whipped cream mixture and combine.
  Pro tip – I like to give it a gentle swirl just enough to combine and marble it. Alternatively, stir vigorously to blend it into a smooth, raspberry-pink color. 

• Pour into an ice cream storage container and freeze for at least 4 hours or overnight.
  Pro tip – For the creamiest ice cream, thaw the container for at least 10 minutes before you attempt to scoop the ice cream. This will soften any ice crystals.
• Enjoy!

Storage

• Freezer: Store in an airtight container for up to 2 months.
• Prevent Ice Crystals: Press plastic wrap directly onto the surface before sealing.
• Serving: Let soften for 5 to 10 minutes before scooping.

Can I use frozen raspberries?

Yes. Thaw them first and drain excess liquid before adding them to the ice cream mixture.

Tips for Success

• Use cold whipping cream and sour cream for the best volume and texture.
• Do not overwhip the cream or it can become grainy.
• Fresh or frozen raspberries both work well. If using frozen berries, thaw and drain excess liquid first.
• For a smoother ice cream, puree the raspberries and strain out the seeds before adding them to the mixture.
• For a more intense raspberry flavor, simmer the puree until reduced by half, then cool completely before using.
• Gently fold in the raspberries for a pretty ripple effect, or stir completely for a uniform raspberry-pink color.
• Freeze overnight for the firmest texture.
• Let the ice cream sit at room temperature for 5 to 10 minutes before scooping.

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more ice cream recipes

• Strawberry Ice Cream, Blueberry Ice Cream
• Mixed Berry Ice Cream, Mango Ice Cream
• Blackberry Ice Cream or Raspberry Pavlova Ice Cream
• Pistachio Matcha Ice Cream
• Popsicles – Mango, Strawberry, Dulce De Leche
• See all ice cream and popsicle recipes

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Frequently asked questions

more raspberry recipes

• Raspberry Macarons
• Raspberry Swirl Cake
• Mini Cheesecakes • Raspberry
• Raspberry Lemon Pavlova
• Lemon Raspberry Cheesecake Tarts

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