Raspberry-Lemon Ice Cream


A delicious combination of sweet raspberry and zesty lemon in a classic ice cream base.

raspberry lemon ice cream
Prep Time:
20 mins
Additional Time:
4 hrs 55 mins
Total Time:
5 hrs 15 mins
8 servings


  • 2 ¼ cups heavy cream

  • 1 cup milk

  • ¾ cup white sugar

  • ¼ teaspoon salt

  • ½ cup raspberry preserves

  • ¼ cup fresh raspberries (Optional)

  • 2 tablespoons grated lemon zest


  1. Whisk cream, milk, sugar, and salt together in a large bowl.

  2. Mix raspberry preserves, fresh raspberries, and lemon zest together in a small bowl, breaking up preserves. Add to cream mixture, whisking until nicely blended and no clumps remain. Chill in a refrigerator for at least 30 minutes.

  3. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, 25 to 30 minutes. Enjoy immediately as a soft ice cream, or transfer to an airtight container and freeze until firm, about 4 hours.

Cook's Notes:

Use whole or low-fat milk for the 1 cup milk.

I use organic raspberry preserves.

Nutrition Facts (per serving)

376 Calories
26g Fat
36g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 376
% Daily Value *
Total Fat 26g 33%
Saturated Fat 16g 80%
Cholesterol 95mg 32%
Sodium 99mg 4%
Total Carbohydrate 36g 13%
Dietary Fiber 0g 1%
Protein 2g
Vitamin C 2mg 12%
Calcium 80mg 6%
Potassium 97mg 2%

* 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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