Easy Raspberry Ice Cream

Raspberry Ice Cream

Makes: 10 servings (about 2 quarts)

Prep 15 minutes + freeze time


  • 3 cups fresh raspberries
  • 1 cup sugar
  • 2 cups heavy whipping cream
  • 1 cup half and half
  • 1 teaspoon lemon extract


  1. Place raspberries in a food processor or blender; cover and pulse until chopped. Transfer to a large bowl; stir in sugar until dissolved. Stir in remaining ingredients until blended.
  2. Pour mixture into ice cream maker; freeze according to the manufacturer’s instructions. Transfer ice cream to freezer containers. Freeze until firm (approximately 3 hours). Yield: about 2 quarts.