Homemade Raspberry Ice Cream

Homemade Raspberry Ice Cream (Old-Fashioned Ice Cream Maker Recipe)

Made with fresh or frozen raspberries, this ice cream is bursting with sweet and tart flavors. Tasting really fresh, it reminds me of a shake I had at Bear Lake. It’s the standard family recipe, and just like the Famous Sanpete Barbecue Turkey and Chicken Marinade, my family makes this Homemade Raspberry Ice Cream for every Fourth of July, summer get-together, and reunion. We find excuses to make it, and one I especially like is for Mother’s Day.

On my dad’s side of the family, the most special treat growing up was homemade ice cream. Most of the time, they would make vanilla ice cream, but my Uncle Merwin made this raspberry ice cream and other flavors because he loves ice cream so much. The base of the vanilla ice cream can be turned into any flavor with a mix-in like this Homemade Butterfinger Ice Cream.

I love anything raspberry, and this raspberry ice cream is one of my favorites. With normal ingredients easy to keep on hand, give this recipe a try and let me know how you like it.

Refreshing Desserts Perfect for Hot Days

Step-by-Step Photos for How to Make Homemade Raspberry Ice Cream

Frequently Asked Questions about How to Make Homemade Raspberry Ice Cream

What size ice cream maker should I use for this recipe?

This recipe is for a 4-quart capacity ice cream maker.

Can I make a different flavor than raspberry for this recipe?

Yes. You can switch out the raspberry flavors for strawberry, cherry, peach, etc. Essentially, any Jello flavor with the same fruit works, but raspberry is our favorite.

What type of milk is best?

I like to use 2% milk because the texture of the ice cream is like ice milk. If you like really creamy ice cream, I recommend using whole milk.

How long does it take to make?

My 4-quart ice cream maker took a little over an hour before it stopped spinning, and the ice cream was ready.

How many bags of ice will I need?

The weather was 75 degrees the day I made this ice cream, and I went through almost two 10-pound bags of ice from Walmart.

Can I serve the ice cream when it’s done churning, or do I have to put it in the freezer first?

You can serve it either way. When the ice cream is finished churning, the consistency is more like a thick shake, and it will melt quickly on a really hot day. If you have the patience, put it in the freezer and let it become firmer, so it will look like a rounded scoop shape when serving. I really love it when it has time to set up in the freezer, but I also like the milkshake texture when it’s first done.

Chef’s Tools for Raspberry Ice Cream:

Homemade Raspberry Ice Cream

Prep time

10 mins

Total time

10 mins

Made with fresh or frozen raspberries, this ice cream is bursting with sweet and tart flavors. Serve it right away for a milkshake consistency, or place it in the freezer for a couple of hours for a rounded ice cream scoop.

Author: My Uncle Merwin

Recipe type: Dessert/Ice Cream

Serves: 4 quarts

Ingredients

½ cup boiling water
1 (3-ounce) package of raspberry Jello
1 (12-ounce) package frozen raspberries or 2 cups fresh raspberries
1 (12-ounce) can of cold evaporated milk
2 cups granulated sugar
1 pint heavy whipping cream
2% or whole milk (Enough to fill to the designated fill line in the ice cream canister.)
Bags of ice cubes
Rock Salt

Instructions

In a microwave-safe bowl, bring the water to a boil.
Next, whisk in the raspberry Jello until it has completely dissolved. Add ⅓ cup frozen raspberries to the mixture to help it cool down. (Do not add all the frozen raspberries because you don't want the Jello to set up.) Set aside. If using fresh raspberries, don't add them now. Just let the Jello mixture cool down before adding it to the ice cream base.
Add the evaporated milk, granulated sugar, and heavy cream to the 4-quart ice cream canister. Stir until well combined.
Next, add the Jello with frozen raspberries and the rest of the raspberries to the ice cream base, or add the fresh raspberries and the cooled Jello. Stir until well combined.
Pour the milk up to the designated fill line of the canister. Stir until well combined.
Next, place the canister in the ice cream bucket and churn according to the manufacturer's instructions.
Serve immediately, or transfer to an airtight container and freeze for approximately 2 hours for a firmer texture.
Enjoy!