This Black Raspberry Ice Cream is the perfect chilly treat that's fruity without it being exceptionally sweet. Its sweet cherry-like undertones make it a loveable flavour for people with a sweet tooth.
But its tart, citrusy and tangy undertones make it a delicious dessert for even those that aren't so fond of sugar.
Related: Honeycomb Ice Cream and Red Velvet Ice Cream.
So, if you're looking for a dessert to get through the last few scorching days of summer, you've landed on the right blog.
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Best Black Raspberry Ice Cream Without Ice Cream Maker
This Black Raspberry Ice Cream is a scrumptious dessert whipped up of a total of five essential ingredients. All you need to make this delectable ice cream in your home is some fresh black raspberries, heavy cream, crème fraiche, condensed milk and vanilla paste.
When the mixture of cream and crème Fraiche and drizzled with freshly squeezed raspberry puree, it evokes a taste like no other. Once you whisk this beautiful purple goodness, you'll probably never return to getting store-bought boxes of ice cream again.
Black Raspberry Ice Cream Ingredients
- Black Raspberries: Preferably 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: Blends everything together.
- Vanilla paste: Much more flavoursome than vanilla extract
How to make Black Raspberry Ice Cream?
Making this fruity ice cream is relatively easy. The most important part of this recipe is ensuring that all assembled ingredients are of high quality.
Making black raspberry puree: First, we're going to be turning the most essential ingredient of this recipe into a puree.
Grab a bunch of raspberries and throw them in the food processor. Pulse the processor until they become a consistent puree; set aside.
Preparing the cream Choose a large bowl, as we will slowly add all the ingredients into it.
Now, whip the heavy cream in this mixing bowl until stiff peaks form (don't overwhip).
In this same bowl, stir in the sweetened condensed milk, crème Fraiche and vanilla paste.
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!
Top Tips!
- Some like to freeze a bowl in for 24 hours in advance. Once your ice cream is prepared, you can transfer it into this frozen bowl which will escalate the process of cooling your ice cream.
- A great way to check if your custard or 'cream mixture' as we've called it earlier, is to scoop it using the back of a spoon. Next, swipe a finger through this custard-coated spoon. If the ice cream holds the line drawn by your finger, your custard is the right consistency.
Recipe Variations
- 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.
- Using thick sweeteners instead of sugar, such as honey, glucose syrup, or corn syrup, can make the syrup more creamy and rich. 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.
Serving Suggestions
This Black Raspberry Ice Cream makes for a cooling treat for the kids right after they get home from school. Plus, since it's not store-bought, you can watch them eat this absolutely guilt-free! With this recipe, we only promise some fresh fruit and calcium-enriched goodness.
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., devour it with some cake such as Pumpkin Sheet Cake, Simple Carrot Cake, Lemonade Cake or alongside some freshly cut fruit; mango is our favourite! Happy slurping!
Storage
Make ahead of time: You can make the cream mixture ahead of time and mix in the blueberries whenever you like.
Store: Since it is ice cream, it's best preserved in the freezer!
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.
Recipe FAQs
This is a widespread problem faced by people who like to have their ice cream like ice cream and not a milkshake. Fret not! All you need to do is figure out a way to scoop the 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.
If you have a long line of guests to serve, you can keep dipping the ice cream scooper in hot water. Just have a bowl of hot water set out near your serving table.
If you don't have an ice-cream scooper, you can dip a metal serving spoon in hot water. It'll do exactly the same thing!
This is your recipe, and you can definitely do whatever you like with it. Nonetheless, we suggest you stick to heavy cream. Ice cream is a universal dessert we've all cherished since we were kids.
Instead of counting calories, count the beautiful memories you've accumulated from relishing this dessert. Also, ice cream is usually made with heavier 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.
It's great if you have a good processor. But if you don't, there are other ways to make the puree as well. 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. This is a great time to taste and alter your puree, too, if you'd like. Add some lemon juice for a tangier flavour or some sugar for a sweeter puree.
Once you feel that the raspberries have somewhat separated from their seeds and lost all form, turn down the heat. Sieve this mixture, separate it from the seeds and set it aside to use in the ice cream.
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.
Recipes you may like
- 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)
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Recipe
Black Raspberry Ice Cream - No Churn Recipe
Ingredients
- 200 g fresh black raspberries
- 1 cup heavy cream
- 226 g creme fraiche
- 396 g sweetened condensed milk
- 1 teaspoon vanilla paste
Instructions
- Put raspberries in the food processor and pulse until they become puree; set aside.
- Now, in a mixing bowl, whip the heavy cream until stiff peaks form (don't overwhip).
- Stir in the sweetened condensed milk, creme fraiche and vanilla.
- 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.
Notes
- Some like to freeze a bowl in for 24 hours in advance. Once your ice cream is prepared, you can transfer it into this frozen bowl which will escalate the process of cooling your ice cream.
- A great way to check if your custard or 'cream mixture' as we've called it earlier, is to scoop it using the back of a spoon. Next, swipe a finger through this custard-coated spoon. If the ice cream holds the line drawn by your finger, your custard is the right consistency.
Variations
- 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.
- Using thick sweeteners instead of sugar, such as honey, glucose syrup, or corn syrup, can make the syrup more creamy and rich. 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.
Mariana
So delicious! And not too sweet.