Jump to Recipe Jump to Video Print Recipe

This raspberry ice cream uses just five base ingredients for a creamy, tangy blend between frozen yogurt and creamy ice-cream- Plus no ice cream machine needed! This refreshing raspberry blend includes optional Thyme and rose too, for an ice-cream packed with flavor. Plus, this recipe is gluten-free, refined sugar-free, and naturally sweetened!

Raspberry Ice Cream in a glass white container with an ice cream scoop

Combining the creaminess of dairy cream-based ice-cream, and the tangy lightness of frozen yogurt, this yogurt raspberry ice cream is both creamy and refreshing. Plus, with just five base ingredients and a super simple process, you may have just found a new summer frozen dessert favorite (fingers crossed!).

Plus, with all-natural ingredients, this recipe is far healthier than store-bought alternatives and perfect for impressing friends and family.

While you can keep this recipe to it’s ultimate ‘basics’, I’ve also included the optional add-ins for a raspberry rose and thyme option – which is sinfully delicious! I’ve also included a small list of other optional add-ins below.

creamy homemade Raspberry Ice Cream in a glass tub

And, if you love this frozen treat as much as I do, then you might also like this Blackberry and Lavender Yogurt ice cream, or perhaps this dairy-free Strawberry Basil sorbet.

The ingredients

Fresh Raspberries – In-season berries are, of course, the best option. However, you can also use frozen berries and allow them to thaw first.
Double Cream – Use full-fat double cream for a creamy flavor and consistency.
Yogurt – You can use natural yogurt or Greek yogurt, depending on your preference.
Honey – Or you can use maple syrup/agave nectar or even granulated sugar if preferred.
Vanilla Extract – Use store-bought or homemade.
Fresh Thyme – Optional; read below for more herb options.
Rose Water – Though optional, the pairing of raspberry and rose is exceptionally delicious and reminds me of Turkish delight.

Optional Add-ins:

Herbs: You can experiment with other herbs, such as mint, and basil.

Alcohol: There are tons of options. Tequila, brandy, champagne, prosecco, Cointreau, vodka, rum, rosé, etc. Just make sure not to add too much and affect the freezing process.

Chocolate: If including the rose water then this ice-cream is Turkish delight esque and pairs amazingly well with dark chocolate chips. You could even use shaved chocolate to top the ice cream.

Close up of a scoop of Raspberry Ice Cream in a glass cup

Extracts: Like almond extract, etc. For a little extra flavor.

Peanut butter: If just using the base ingredients, you could combine it with a Peanut butter swirl for a PBJ combination. Mix the nut butter with a little cream to stop it from freezing solid.

In my Caramel Ice Cream I talk a little more about the science of ice cream and what provides the ultimate scoopable consistency.

The Step By Step instructions

Step 1: Heat The berries

Begin by washing the raspberries well and then placing them in a pan over medium heat. Allow to heat for a few minutes to soften and mash with a potato masher.

Steps for making the raspberry ice cream

Step 2: Combine the ingredients

Allow the raspberries to cool for a few minutes before adding the remainder of the ingredients and mixing well.

If you want a super smooth ice-cream then you can use an immersion blender to blend it. However, I like to have slightly larger bits of raspberry running through the ice cream.

Step 3: Time To Freeze

pouring Raspberry Ice Cream mixture into a glass freezer container

Raspberry Ice Cream mixture before freezing

Pour the raspberry ice cream into an ice-cream tin/container and allow it to freeze.

Take the container out of the freezer every hour or so, and give it a mix. Do this 3-4 times. This will make sure it doesn’t freeze too solid in the absence of an ice cream maker.

How To Store

It is best to keep this ice cream covered, to avoid freezer burn. When stored properly, it can be kept for between 2-3 months.

Allow it to sit for a few minutes at room temperature before serving.

close up scoop of Raspberry yogurt Ice Cream

Recipe Notes:

The amount of sugar added to the recipe is critical for achieving the correct, scoopable consistency. If you want to reduce the amount of sugar, then you’ll need to add some alcohol instead, which will help lower the ice cream freezing point.
Artificial sweeteners won’t work in this recipe as they don’t contain sugar, so they won’t create the correct consistency.
You could serve with a little strawberry syrup or chocolate syrup.
For a vegan version, you can use vegan whipping cream, a vegan yogurt (like this coconut yogurt or almond yogurt), and maple syrup as the sweetener.

Related Recipes

For other raspberry inspired recipes, look no further. Here are some options that you may like.

If you give this raspberry yogurt ice cream recipe a go, then let me know your thoughts and any questions in the comments. Also, feel free to tag me in your recreations @AlphaFoodie.

Raspberry Yogurt Ice Cream

5 from 37 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegetarian

Freezer friendly: 3 Months

Prep Time: 5

Cook Time: 5

Freezing time: 5

Total Time: 10

Servings: Servings

Calories: 266kcal

Author: Samira

Ingredients

▢ 1 pound raspberries
▢ 1 pound natural yogurt or greek yogurt
▢ 1 Cup heavy cream (double cream)
▢ 3/4 cup honey or maple
▢ 2 teaspoon vanilla extract
▢ 1 teaspoon rose water optional
▢ handful thyme optional

US Customary – Metric