Smooth Raspberry Ice Cream

Smooth Raspberry Ice Cream

jowolf2 52

"So smooth and creamy!"
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3 h 30 m servings 184 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 184 kcal
  • 9%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 25.7g
  • 8%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 27 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Puree raspberries in a blender or food processor; pour mixture through a strainer to remove seeds.
  2. 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.
  3. Transfer raspberry cream mixture to the ice cream maker. Freeze according to the manufacturer's instructions.


  • Cook's Note:
  • If you do not have an ice cream maker, pour mixture into 8x8-inch square pan and place in freezer. Freeze until firm, about 3 hours. Scrape into bowl and beat until smooth. Place back into 8x8-inch square pan and freeze for another 3 hours. Beat once more. Freeze until ready to serve.
  • Editor's Note:
  • This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw eggs. Learn more about egg safety from our article: Making Your Eggs Safe.



I used Fat Free Half & Half, substituted the heavy whipping cream for Vanilla Almond Milk and did not put in the corn syrup for a low calorie Raspberry Ice cream... It is good! It's 166 calories...

I doubled this and made it for a large party. I left out the corn syrup and it was awesome. A double batch filled up my old school ice cream maker.

I cut down the sugar to 1 1/8 cup and didn't include the corn syrup, and it ended up being wonderful for my mochi, it also had a beautiful color. I think that adding the amount of sugar and corn...

I made this for Easter family dinner. I did not have fresh raspberries so I used frozen fruit of various kinds. Made to much for my machine so I made in two batches.It was so good and very easy....

Wow! This was delicious! I was skeptical of using that many raspberries but definitely worth it. I didn't change a thing in the recipe. Tart and sweet taste that captured the fresh taste of t...