Raspberry Lemon Cream Ice Cream

Short Description
This Raspberry Lemon Cream Ice Cream combines the bright, tangy flavors of fresh raspberries and lemons with a creamy, velvety texture. The combination of citrus and berry is both refreshing and indulgent, making it the perfect dessert for summer or any time you crave a sweet, fruity treat. Easy to make and incredibly satisfying, this homemade ice cream is sure to become a favorite.

Why You’ll Love This Recipe

There’s a lot to love about this Raspberry Lemon Cream Ice Cream. The balance of tart raspberries and fresh lemon creates a delightful contrast with the rich creaminess, making each bite a perfect blend of refreshing and indulgent. The natural sweetness of the berries and the zing from the lemon make this ice cream incredibly refreshing, while the creamy base adds a luxurious smoothness. Not only does it taste amazing, but it’s also simple to make and doesn’t require an ice cream machine, so you can enjoy homemade ice cream with minimal effort.

Ingredients

• 2 cups fresh raspberries

• 1 cup heavy cream

• 1 cup whole milk

• 3/4 cup sugar

• 1 tablespoon lemon zest

• 2 tablespoons fresh lemon juice

• 1 teaspoon vanilla extract

• Pinch of salt

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

1. Begin by making the raspberry puree. In a medium saucepan, combine the raspberries and 1/4 cup of sugar. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture becomes saucy, about 5-7 minutes.

2. Remove from heat and strain the mixture through a fine mesh sieve to remove the seeds. Set the raspberry puree aside to cool.

3. In a separate bowl, whisk together the heavy cream, whole milk, the remaining 1/2 cup of sugar, lemon zest, lemon juice, vanilla extract, and a pinch of salt until fully combined.

4. Once the raspberry puree has cooled, stir it into the cream mixture, ensuring it’s well incorporated.

5. Pour the mixture into an airtight container, and place it in the freezer. Stir every 30 minutes for the first few hours to prevent ice crystals from forming. Continue freezing for at least 6 hours or until the ice cream is firm and creamy.

6. Once the ice cream is fully frozen, scoop and serve.

Servings and Timing

• Servings: Approximately 6 servings

• Prep time: 15 minutes

• Freezing time: 6 hours

Variations

• Berry Blend: If you want to mix things up, try adding other berries like blueberries, blackberries, or strawberries to the puree for a more complex flavor.

• Lemon Swirl: For an extra burst of lemon flavor, swirl in some extra lemon curd before freezing.

• Vegan Option: Use coconut milk and coconut cream in place of dairy products for a vegan version of this ice cream.

• Sweetener Swap: For a lower-sugar option, substitute the sugar with a natural sweetener like stevia or maple syrup.

• Toppings: Add fresh berries, candied lemon peel, or a drizzle of honey when serving to elevate the dish.

Storage/Reheating

To store the ice cream, transfer it to an airtight container and keep it in the freezer. It can be stored for up to 2 weeks. When serving, let it sit at room temperature for a few minutes to soften slightly for easier scooping. There’s no need to reheat the ice cream, as it should be served cold and creamy straight from the freezer.

FAQs

How can I make this recipe without an ice cream maker?

This recipe is designed to be made without an ice cream maker. Simply freeze the mixture and stir every 30 minutes for the first few hours to ensure it becomes smooth and creamy.

Can I use frozen raspberries instead of fresh ones?

Yes, frozen raspberries can be used in place of fresh ones. Just ensure they are thawed and drained before making the puree.

How do I know when the ice cream is fully set?

After about 6 hours, the ice cream should be firm to the touch. You can check by scooping a little to see if it’s frozen to the desired consistency.

Can I make this recipe dairy-free?

Yes, you can substitute coconut milk and coconut cream for the dairy ingredients to make it dairy-free.

Can I adjust the sweetness of this ice cream?

Absolutely! You can increase or decrease the amount of sugar based on your preference, or swap for a different sweetener like honey, maple syrup, or a sugar substitute.

How long can I store the ice cream?

This ice cream can be stored for up to two weeks in an airtight container in the freezer.

Can I add mix-ins like chocolate chips or nuts?

Yes, feel free to add chocolate chips, chopped nuts, or other mix-ins of your choice. Just fold them in after mixing the cream and raspberry puree, before freezing.

Can I use a different citrus fruit besides lemon?

Yes, oranges, limes, or even grapefruits could be used as alternatives to lemon for a different twist on the flavor.

How can I make this ice cream more creamy?

If you want an extra creamy texture, consider adding an additional 1/2 cup of heavy cream or using a higher-fat cream like heavy whipping cream.

Can I make this a no-churn ice cream?

Yes, this is already a no-churn ice cream recipe! Simply freeze the mixture and stir periodically to achieve the creamy texture.

Conclusion

This Raspberry Lemon Cream Ice Cream is the perfect combination of refreshing fruit and creamy indulgence, making it an irresistible treat for any occasion. Its simple ingredients, easy preparation, and bright, flavorful profile will have everyone asking for seconds. Whether you’re a fan of tangy berries or crave a creamy, citrusy dessert, this homemade ice cream is sure to satisfy your sweet tooth in the most delightful way.