Black Raspberry Ice Cream – Creamy, Fruity, and Homemade

Looking for a dessert that’s bursting with juicy berry flavor? This Black Raspberry Ice Cream is a creamy, dreamy treat that perfectly balances sweet, tart, and creamy notes in every scoop. Made with fresh or frozen black raspberries, this homemade ice cream is far superior to store-bought options and surprisingly easy to make at home!

Why You’ll Love This Black Raspberry Ice Cream

• Incredible Flavor – Sweet black raspberries give this ice cream a gorgeous color and fruity flavor.
• Homemade Goodness – Skip the additives and enjoy a natural, fresh taste.
• Easy to Make – No complicated steps; just a simple custard base plus berries.

Whether you use fresh-picked black raspberries from the farmer’s market or frozen ones from the grocery store, this recipe creates the perfect summertime dessert.

Ingredients

• 2 cups black raspberries (fresh or frozen)
• 1 cup granulated sugar, divided
• 2 cups heavy cream
• 1 cup whole milk
• 4 large egg yolks
• 1 teaspoon vanilla extract
• Pinch of salt

How to Make Black Raspberry Ice Cream

1. Make the Black Raspberry Puree

In a saucepan over medium heat, combine black raspberries and ½ cup sugar. Cook until berries release their juices, about 5-7 minutes. Remove from heat, mash the berries, and press through a fine mesh sieve to remove seeds. Set puree aside to cool.

2. Prepare the Custard Base

In a medium bowl, whisk egg yolks with the remaining ½ cup sugar until pale. In a saucepan, heat cream, milk, and salt until steaming (but not boiling). Slowly pour hot cream mixture into egg yolks while whisking constantly.

3. Thicken the Custard

Return the mixture to the saucepan and cook over low heat, stirring constantly, until thick enough to coat the back of a spoon (about 170°F). Remove from heat, stir in vanilla, and then mix in the black raspberry puree.

4. Chill and Churn

Cool the custard completely in the refrigerator for at least 4 hours or overnight. Churn in an ice cream maker according to manufacturer’s instructions until thick and creamy.

5. Freeze and Serve

Transfer to an airtight container and freeze until firm, about 4 hours. Scoop and enjoy!

Tips for the Best Homemade Black Raspberry Ice Cream

• Strain the puree – Don’t skip straining; it keeps your ice cream silky smooth without seeds.
• Use quality cream – Full-fat cream gives the creamiest texture.
• Chill thoroughly – Ensure the custard is fully chilled before churning for the best results.

Variations to Try

• Swirl in white chocolate chips for extra indulgence.
• Fold in crushed graham crackers for a cheesecake-inspired twist.
• Add a splash of Chambord (black raspberry liqueur) for an adults-only version.

Frequently Asked Questions

Conclusion

This Black Raspberry Ice Cream is a delightful summer dessert bursting with berry flavor. Creamy, fruity, and easy to make, it’s a perfect way to enjoy one of the season’s best fruits!

Print