Black Raspberry Ice Cream

Black raspberry ice cream is a sweet, fruity ice cream flavor that so many people love. This French style churned ice cream recipe uses an egg custard base to create a rich, creamy, delicious black raspberry treat.

This black raspberry ice cream recipe is naturally gluten-free and nut-free.

If you love fruity ice creams, like this black raspberry ice cream, you’re going to want to make melon ice cream next. This mango ice cream is also amazing.

For another lovely purple colored ice cream, try this blueberry ice cream. Lemon ice cream is also a favorite. Next, try this Orange Ice Cream.

Why you’re going to love this Black Raspberry Ice Cream

The traditional egg custard base of this black raspberry ice cream makes it extra creamy, rich, and amazing.

Black Raspberry is one of those ice cream flavors that you might not always order, but it’s always really delicious when you do.

It’s different from the usual and that makes it good.

Black raspberries are usually only available in the month of July – they have a short season.

Making this black raspberry ice cream recipe can be a yearly tradition using these rare, delicious fruits.

If you’re lucky enough to find a farm nearby that grows these, take advantage of that. Black raspberries fresh from the fields are the best.

For another fruit flavored icy treat, make Lemon Sorbet. It’s simple and refreshing.

I really think you’ll like our Strawberry Shortcake Ice Cream too.

For a dairy-free version, check out this Dairy-Free Strawberry Ice Cream.

Black Raspberry Ice Cream Ingredients

Black Raspberries – These delicious sweet berries can be hard to find! Usually they are available in grocery stores in the U.S in July, or you can get them from local farms.

If you have frozen black raspberries they will work too. Just thaw them first.

Egg Yolks – These create the base for our ice cream custard. We’ll gently heat the egg yolks to pasteurize them, but you can also purchase pasteurized eggs if you prefer.

Granulated Sugar – For sweetness and texture, plain, white, granulated sugar is the perfect choice.

Whole Milk – The first of our dairy items adds bulk and helps to incorporate the egg yolks into the base.

Heavy Cream – A mix of both heavy cream and whole milk is what gives us the perfect creamy texture.

Kosher Salt – A bit of salt enhances the flavor of the berries and vanilla.

Vanilla Extract – a nice, high quality pure vanilla extract will give tons of warm vanilla flavor that pairs beautifully with raspberries.

If you have any questions on how to make this black raspberry ice cream, please leave a comment below.

How to Make Black Raspberry Ice Cream from scratch

1. Add the black raspberries to a food processor and blend until smooth. Strain the seeds out of the black raspberries with a sieve, pressing down with the back of a spatula or spoon to press out as much juice as possible. Set aside.
2. In a medium bowl, whisk together the egg yolks and granulated sugar until smooth and pale yellow in color.
3. Add the milk to a saucepan over medium heat. Bring milk to a simmer and then remove from heat. Be sure not to boil. Add about 1/2 cup of the hot milk to the egg and sugar mixture and whisk constantly until combined.
4. Then, add the tempered egg mixture back into the saucepan with the remaining hot milk. Heat the saucepan on low. Stirring constantly, heat until the base has thickened enough to coat the back of a spoon. Strain the mixture into a bowl to remove any pieces of egg that may have cooked.
5. Add the heavy cream, salt, and vanilla extract and stir to combine.
6. Add in the black raspberry puree and stir until incorporated. Cover the bowl with plastic wrap making sure that the plastic wrap is touching the surface of the ice cream base. Refrigerate for at least 3 hours, or until cold.
7. Churn the ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions until it is thick and the consistency of soft-serve ice cream.
8. Spoon the ice cream into a shallow container or loaf pan. Press plastic wrap or wax paper to the surface of the ice cream. Freeze for at least 4 hours or until solid. Let sit at room temperature for about 5 minutes before serving.

These numbered steps match the numbered photos above and are for illustration purposes.

For the complete list of ingredients and instructions for this black raspberry ice cream, please see the recipe below.

How to store Black Raspberry Ice Cream

Store this Black Raspberry Ice Cream in the freezer in an airtight container with a piece of parchment paper or wax paper pressed on top for up to one month.

Tips for making this Black Raspberry Ice Cream

Use quality ingredients – When making homemade ice cream, you’ll want to make sure you are using high quality ingredients for the best outcome.

Chill out – If possible, always start with chilled ingredients. This is important for homemade no-churn ice cream recipes and ice cream maker recipes.

Don’t skimp on the fat – High fat milks and creams are essential when making homemade ice cream. Opting for a low-fat option often leads to icy ice creams and inconsistency in the texture.

Don’t go crazy with the add-ins – If you’re adding in additional ingredients, pick one or two and make sure they are chopped into pieces no larger than a blueberry or pea.

Don’t skimp on the sugar – Sugar not only adds sweetness to homemade ice creams, it also helps with the texture. Sugar is essential for the creamy texture in ice cream.

Add some chocolate – If you wanted to add some chocolate to this recipe, I’d recommend adding 1/2 cup of dark chocolate chunks during the final two minutes of churn. Black raspberries and dark chocolate are such a great flavor combination!

Don’t worry about seeds or chunks – Your raspberry puree might not be entirely smooth, and that’s completely fine.

No churn Black Raspberry Ice Cream

To make this black raspberry ice cream without an ice cream maker, chill a shallow container or a loaf pan in the freezer while you mix the ice cream ingredients.

Pour the ice cream mixture into the prepared pan and freeze for 3-4 hours. Stir the ice cream every 30 minutes for the first 2 hours to help add air. This will help create a creamy, smooth texture.

Black Raspberry Ice Cream Add-ins

This smooth black raspberry ice cream is pretty perfect just the way it is, but if you’re a fan of ice cream add-ins, try these:

• Shaved white chocolate or white chocolate chips
• Dark chocolate chips, chunks, or shavings
• Pieces of vanilla flavored cookies, prepared cheesecake, or pound cake.

More Homemade Ice Cream Recipes

• Pineapple Ice Cream
• Java Chip Ice Cream
• No Churn Vanilla Ice Cream

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Did you make this Black Raspberry ice cream recipe? Leave a comment below letting us know what you thought and if you added any additional add-ins.