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!

Prep Time:
5 mins
Cook Time:
15 mins
Additional Time:
30 mins
Total Time:
50 mins
8 servings


  • 1 pint fresh black raspberries

  • 2 cups heavy whipping cream, divided

  • ½ cup low-fat milk

  • 1 cup white sugar

  • 2 eggs, beaten

  • ½ teaspoon vanilla extract

  • 1 large bowl of ice water to cool the mixture


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

Cook's Notes:

You can substitute half-and-half for the 1 cup of cream and 1/2 cup of milk, but as cream is sold in pint containers, using heavy cream is slightly more convenient.

You can substitute 2 tablespoons black raspberry powder if you can't find fresh black raspberries. This recipe was tested with freeze-dried black raspberry powder where a serving size was one teaspoon. Two tablespoons is equivalent to 6 servings and freeze-dried is about a 1:7 ratio versus actual fruit. Hence it's equal to about 252 grams, or just over 1/2 a liquid pint (puree) of black raspberries. You can order a black raspberry powder dietary supplement (freeze-dried and then powdered) online or you may find it at a local vitamin shop.

Puree the black raspberries well to pulverize the seeds. An alternate approach of integrating the fruit is to wait until the custard mixture has thickened, remove it from heat, and then whisk in the puree or powder. This works well with the puree, but the powder never seems to dissolve fully.

Nutrition Facts (per serving)

346 Calories
24g Fat
32g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 346
% Daily Value *
Total Fat 24g 30%
Saturated Fat 14g 71%
Cholesterol 129mg 43%
Sodium 48mg 2%
Total Carbohydrate 32g 12%
Dietary Fiber 3g 10%
Total Sugars 27g
Protein 4g
Vitamin C 10mg 52%
Calcium 74mg 6%
Iron 1mg 3%
Potassium 146mg 3%

* 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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