This Black Raspberry Ice Cream is a scrumptious frozen treat made with 5 ingredients. It is flavourful with a creamy, rich texture and beautiful color.
Black Raspberry Ice Cream
I love the color the taste even the smell of this ice cream. Black raspberry is hard to find in the supermarket next to me; once I saw it on the shelf, I decided to make this ice cream at once. And I am really happy with how wonderful it turned out.
All I used to make this delectable ice cream at home is some fresh black raspberries, heavy cream, crème fraiche, condensed milk and vanilla paste.
Once you whisk this beautiful purple goodness, you'll probably never return to getting store-bought boxes of ice cream again.
What Does Black Raspberry Ice Cream Taste Like
It has the perfect combination of sweet and tart, and it's so creamy and rich. Plus, it's a beautiful color that looks great in any dish. Whether you're serving it up in a cone or bowl, it is sure to please.
Black Raspberry Ice Cream Ingredients
- Black Raspberries: I like to use them ripe and fresh.
- Heavy cream: Choose a brand and quality you know is best.
- Crème Fraiche: Gives the ice cream its richness.
- Sweetened condensed milk: To sweeten and add richness to the ice cream.
- Vanilla paste: I like it because it is much more flavoursome than vanilla extract
“See the recipe card for full information on ingredients and quantities.”
Variations & Substitutions
- If you can't get your hands on some fresh black raspberries, you can substitute them with some frozen black raspberries or black raspberry powder.
- You can use thick sweeteners instead of sugar, such as honey, glucose syrup, or corn syrup. Note that using these sweeteners will create a slight change in taste as well.
- Try this recipe with any other berries, such as strawberries, blueberries, or a combination of all.
- If you like to have some chewy bits in your ice cream, you can toss in some chocolate chips or raisins.
How To Make Black Raspberry Ice Cream?
One (Make Black Raspberry Puree): First, we're going to be turning the most essential ingredient of this recipe into a puree.
Two: Grab a bunch of raspberries and throw them in the food processor. Pulse the processor until they become a consistent puree; set aside.
Three: Preparing the cream Choose a large bowl, as we will slowly add all the ingredients into it.
Four: Now, whip the heavy cream in this mixing bowl until stiff peaks form (don't overwhip).
Five: In this same bowl, stir in the sweetened condensed milk, crème Fraiche and vanilla paste.
Six: Scoop the mixture into a container alternately with the raspberry puree.
In simpler words, add a scoop of the cream mixture, followed by some raspberry puree. Repeat scooping the cream mixture, followed by the raspberry puree. Once all the raspberry puree and cream mixture are in a bowl, use a skewer to swirl the puree into the ice cream.
Finally, cover the container and put it in the freezer for at least 5 hours.
And there you go, you're yummy summer treat is ready to save you from the blazing sun!
Tip: My trick to freeze this ice cream in less time is to freeze a bowl for 24 hours in advance. Once the ice cream is prepared, I transfer it into this frozen bowl, which will escalate the process of cooling your ice cream.
While this recipe tastes great as a refreshing snack on its own, there are so many ways you can relish it. Plop a scoop on Overnight French Toast Bake, Pumpkin Pancakes, Sweet Cream Pancakes or Peanut Butter Pancakes.
Make ahead of time: You can make the cream mixture ahead of time and mix in the blueberries whenever you like.
Freeze: Although you may assume that ice cream will last a long time in the freezer, that's not the case for this recipe. Store-bought ice creams are meant to be preserved for a long time.
On the other hand, this is made with rich, creamy ingredients that will retain its original flavour and texture for only a maximum of 2-3 weeks.
How To Scoop Hard Ice Cream?
Just take a metal ice cream scooper and dip it in hot water for 5 minutes. Dry it, and Voila! You will now be able to scoop your hard ice cream with this ice cream scooper easily.
Can I Use Low-Fat Cream To Replace The Heavy Cream?
I suggest you stick to heavy cream for a rich cream-like texture. Taking the heavy cream out, you may be left with a slightly more icy and runny texture.
But you can definitely give it a shot and let us know in the comments below if there indeed was a difference when you used low-fat cream. We'd love to know how it turned out.
How Do I Make The Black Raspberry Puree Without A Food Processor?
I suggest you take the black raspberries and place them in a pot or saucepan. Add some sugar and lemon juice to this saucepan and heat it over low to medium heat.
You'll notice that the raspberries will slowly start to lose their form and get mushy. The lemon and sugar will also melt into this puree.
Then, turn down the heat. Sieve this mixture, separate it from the seeds and set it aside to use in the ice cream.
More Ice Cream Recipes
- Old Fashioned Homemade Chocolate Ice Cream
- Chocolate Marshmallow Ice Cream
- Homemade Biscoff Ice Cream Recipe (No Churn)
- Red Bean Ice Cream
- Melon Ice Cream
- Paletas de Tamarindo (Tamarind Popsicle)
Black Raspberry Ice Cream - No Churn Recipe
- 200 g fresh black raspberries
- 1 cup heavy cream
- 226 g creme fraiche
- 396 g sweetened condensed milk
- 1 teaspoon vanilla paste
- Put raspberries in the food processor and pulse until they become puree; set aside.200 g fresh black raspberries
- Now, in a mixing bowl, whip the heavy cream until stiff peaks form (don't overwhip).1 cup heavy cream
- Stir in the sweetened condensed milk, creme fraiche and vanilla.226 g creme fraiche, 396 g sweetened condensed milk, 1 teaspoon vanilla paste
- Scoop the mixture into a container alternately with the raspberry puree.
- Use a skewer to swirl the puree into the ice cream. Cover the container and put in the freezer for at least 4 hours.
- My trick to freeze this ice cream in less time is to freeze a bowl for 24 hours in advance. Once the ice cream is prepared, I transfer it into this frozen bowl, which will escalate the process of cooling your ice cream.