Best Raspberry Ice Cream Delight Recipes

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RASPBERRY ICE CREAM



Raspberry Ice Cream image

This is the BEST raspberry ice cream! With only 5 ingredients, you can't beat how smooth, creamy and delicious this egg free rasperry ice cream is! You only need 30 minutes and a love of raspberries to enjoy a nice bowl of this covered in chocolate fudge sauce!

Provided by Janelle

Time 50m

Number Of Ingredients 5

1 1/2 cups heavy whipping cream
1 1/2 cup whole milk
2 cups Seedless raspberry puree
1 cup sugar
1 Tablespoon lemon juice

Steps:

  • Blend 5 cups of raspberries in the blender.
  • Using a mesh strainer, slowly press puree through mesh strainer leaving seeds in the strainer. This should result in approximately 2 cups of puree.
  • Add lemon juice to raspberry puree, mix and set aside.
  • In a large bowl, combine whipping cream, milk and sugar. Mix well.
  • Add seedless raspberry puree to whipping cream and mix to incorporate.
  • Freeze according to your ice cream makers directions.
  • Once ice cream is done mixing, transfer to a container with a lid.
  • Cover and freeze for several hours then scoop and enjoy!

Nutrition Facts : Calories 142 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 5 grams fat, Fiber 8 grams fiber, Protein 5 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 54 grams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

RASPBERRY ICE CREAM



Raspberry Ice Cream image

"When our garden produces an abundance of raspberries, we know it's time to make this fruity frozen dessert," reports Diana Leskauskas of Chatham, New Jersey. "It's super in the summertime...and a treat throughout the year made with frozen raspberries." -Diana Leskauskas, Chatham, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 1-1/2 quarts.

Number Of Ingredients 5

2 cups fresh or frozen raspberries, partially thawed
1 cup sugar
2 cups heavy whipping cream
1 cup half-and-half cream
2 teaspoons vanilla extract

Steps:

  • Place raspberries in a blender; cover and pulse until chopped. Transfer to a large bowl; stir in sugar until dissolved. Stir in remaining ingredients until blended., Pour mixture into cylinder of ice cream freezer; freeze according to the manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm.

Nutrition Facts :

RASPBERRY DELIGHT



Raspberry Delight image

Refreshing dessert, fit for company but easy enough to make for a family dinner. Prep time includes refrigeration for the jello to start to set, I'm guessing it takes around 20 minutes or so. I prefer this recipe with fresh raspberries, but frozen works just as well. The serving size is also an estimate, I used a lasagna pan to make it in and it served 13 last Thanksgiving - it really depends how big you cut the squares.

Provided by Minxkat1

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 8

1 box graham cracker crumbs
1/4 cup butter
1 (2 large) box raspberry Jell-O gelatin
2 1/4 cups hot water
1 box frozen raspberries or 2 cups fresh raspberries
1/2 cup milk
36 large marshmallows
1 cup whipping cream

Steps:

  • Melt 1/4 cup butter in saucepan, add graham cracker crumbs, reserving 3/4 cup of crumbs for garnish.
  • Press mixture into rectangular pan.
  • Bake for 10 minutes at 350 F.
  • Cool.
  • Place contents of two jello boxes in bowl, add 2 1/2 cup hot water.
  • Dissolve and add one box of frozen raspberries, or 2 cups of fresh.
  • Let set until spreading consistancy (soft gel) then pour over graham crust.
  • Dissolve marshmallows in milk over low heat, remove and cool.
  • Whip 1 cup whipping cream and fold into cooled marshmallow mixture.
  • Blend well.
  • Pour over jello section and cover with remaining graham cracker crumbs.
  • Chill until ready to serve.

CHOCOLATE-FLAKE RASPBERRY ICE CREAM



Chocolate-Flake Raspberry Ice Cream image

A few years back, I made a delicious discovery: I could get the luxurious texture of French-style, custard-based ice cream with a recipe for eggless, Philadelphia-style ice cream. My ice cream has the usual cream, milk and sugar, but it's also got powdered milk for richness, honey for smoothness, and alcohol for scoopability. The vodka keeps the ice cream soft and creamy, desirable in any ice cream and vital when there are berries, which have a tendency to go from juicy to rock-hard in the freezer. Any berries will work in this recipe, but I use raspberries, fresh or frozen, and bolster their flavor and color with a little freeze-dried raspberry powder (optional, but nice). The chocolate flakes are made with melted dark chocolate and coconut oil. Drizzled into the ice cream at the end of churning, the chocolate spins into flakes; drizzled over the ice cream before serving, it hardens on contact.

Provided by Dorie Greenspan

Categories     snack, ice creams and sorbets

Time 15m

Yield 1 generous quart

Number Of Ingredients 12

12 ounces/340 grams semisweet or bittersweet chocolate, finely chopped
3 tablespoons coconut oil
8 ounces/225 grams fresh (or frozen) raspberries (if using frozen, don't defrost)
2 cups/480 milliliters heavy cream
1 cup/240 milliliters buttermilk (shake well before measuring)
1/2 cup/100 grams granulated sugar
3 tablespoons honey
3 tablespoons powdered milk
3 tablespoons vodka
2 tablespoons freeze-dried raspberry powder (optional)
1 teaspoon pure vanilla extract
1/2 teaspoon fine sea salt

Steps:

  • Make the chocolate flake and topping: Mix together the chocolate and oil in a heatproof bowl fitted over a saucepan of simmering water. Gently heat and stir until the chocolate is melted and the mixture is glossy and smooth. Set aside 1/2 cup to use as the flake and the rest for the topping. You can make the flake and topping up to 5 days ahead and keep it covered in the refrigerator. Warm to melt before using.
  • Make the ice cream: Working with a stand or immersion blender, blend all the ingredients, scraping the container occasionally, until smooth. (Pay attention to the powdered milk; it has a pesky way of clumping.) Cover, and refrigerate the mixture for up to 1 day, or churn right away. When you're ready, pour the mixture into the ice cream maker and churn according to the manufacturer's directions.
  • Just before the ice cream is ready, open the top of the machine and, with the blade spinning, gradually drizzle in the reserved 1/2 cup of warmed chocolate flake. Churn for another 1 or 2 minutes to fully incorporate the flakes. Pack the ice cream into a container, cover and freeze for at least 6 hours before serving.
  • Once the ice cream is ready to serve, take the container out 5 minutes before scooping. (Its texture is best after it's had a few minutes on the counter.) Rewarm the remaining chocolate topping, and pour it over the individual servings of ice cream. It will immediately harden into a chocolate shell.

RASPBERRY DELIGHT



Raspberry Delight image

It simply melts in your mouth - the raspberries give a luxurious texture and flavor and its so easy. I do a sugar free version by using diabetic ice cream

Provided by JoyfulCook

Categories     Frozen Desserts

Time P1DT15m

Yield 10 slices, 10 serving(s)

Number Of Ingredients 3

1 liter sugar-free vanilla ice cream (optional)
2 cups raspberries, frozen
1 small sugar-free milk chocolate candy bar (optional)

Steps:

  • Melt the ice cream slightly in a large bowl stir occasionally until it's like really thick cream.
  • Add the raspberries and fold in carefully. Put in a jelly mold so you can turn it out later. put back into the freezer overnight.
  • Turn out onto a serving plate decorate with either fruit or chocolate and immediately put back into the freezer as during your decoration. It will start to melt a bit around the edges.
  • Serve and enjoy!

Nutrition Facts : Calories 12.8, Fat 0.2, Sodium 0.2, Carbohydrate 2.9, Fiber 1.6, Sugar 1.1, Protein 0.3

SMOOTH RASPBERRY ICE CREAM



Smooth Raspberry Ice Cream image

So smooth and creamy!

Provided by jowolf2

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 3h30m

Yield 16

Number Of Ingredients 7

4 cups fresh raspberries
2 eggs
1 ⅓ cups white sugar
1 ½ cups half-and-half
1 cup heavy whipping cream
¼ cup light corn syrup
1 tablespoon lemon juice

Steps:

  • Puree raspberries in a blender or food processor; pour mixture through a strainer to remove seeds.
  • Beat eggs and sugar together in a bowl until smooth. Stir raspberry puree, half-and-half, cream, corn syrup, and lemon juice into the egg-sugar mixture.
  • Transfer raspberry cream mixture to the ice cream maker. Freeze according to the manufacturer's instructions.

Nutrition Facts : Calories 184.1 calories, Carbohydrate 25.7 g, Cholesterol 52 mg, Fat 8.9 g, Fiber 2.1 g, Protein 2 g, SaturatedFat 5.2 g, Sodium 26.9 mg, Sugar 19.6 g

FROZEN RASPBERRY DELIGHT



Frozen Raspberry Delight image

Ice cream desserts needn't be fussy. This one's a snap, with berries blended with ice cream and sorbet then chilled in a crushed-cookie crust.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 6h30m

Yield 20

Number Of Ingredients 8

2 cups crushed chocolate wafer cookies
1/3 cup melted butter or margarine
1/4 cup sugar
1 cup chocolate fudge sauce, slightly softened
1 quart vanilla ice cream, slightly softened
1 pint raspberry sherbet, slightly softened
1 bag (12 oz) frozen raspberries
1 container (8 oz) Cool Whip frozen whipped topping, thawed

Steps:

  • In medium bowl, mix crust ingredients; reserve 1/4 cup for topping. Press remaining in 13x9-inch pan to make crust. Refrigerate 15 minutes.
  • Spread chocolate fudge sauce over crust. Spoon vanilla ice cream over chocolate. Place spoonfuls of sherbet randomly over ice cream; swirl gently into ice cream. Top with raspberries; press gently into sherbet. Spread whipped topping on top; top with reserved crumbs. Cover; freeze 6 hours or overnight.
  • Let stand at room temperature 10 to 15 minutes before serving.

Nutrition Facts : Fat 2, ServingSize 1 Serving, TransFat 1/2 g

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