Black Raspberry Ice Cream Recipe: Creamy Homemade Dessert

Black raspberry ice cream is a sweet, fruity favorite for many. This French-style churned recipe uses an egg custard base to produce a rich, creamy dessert that highlights the unique flavor of black raspberries.

This black raspberry ice cream is naturally gluten-free and nut-free when made as written.

If you enjoy fruity ice creams, try melon or mango next for more seasonal flavors. Blueberry and lemon are also excellent choices when you want a different purple or bright citrus option.

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

The custard base made with egg yolks gives this ice cream a silky texture and deep, satisfying richness. Black raspberry is a distinctive flavor—less common than strawberry or vanilla—but pleasantly bold when it appears.

Black raspberries have a short season, typically in July, so this recipe is perfect for celebrating their fleeting peak. If you can find a nearby farm stand selling fresh black raspberries, use them—the flavor is at its best straight from the field.

If you prefer dairy-free options, there are excellent alternatives that use coconut or other plant-based bases, but this recipe showcases the classic custard-style method.

Black Raspberry Ice Cream Ingredients

Black raspberries – Fresh are ideal, but frozen and thawed work fine. Blend and strain for a smooth puree, or leave some texture if you prefer.

Egg yolks – They form the custard base; tempering them with hot milk prevents scrambling. Pasteurized eggs are an option if you’re concerned about raw eggs.

Granulated sugar – Balances tartness and contributes to a creamy texture.

Whole milk – Helps create a stable base and integrates with the egg yolks.

Heavy cream – Adds the richness and mouthfeel typical of classic ice cream.

Kosher salt – A small pinch enhances the fruit and vanilla flavors.

Vanilla extract – Use a good-quality vanilla for warm, complementary notes to the berries.

If you have questions about technique or substitutions, leave a comment below the recipe.

How to Make Black Raspberry Ice Cream from scratch

1. Add black raspberries to a food processor and blend until smooth. Strain the puree through a fine sieve, pressing with the back of a spoon to extract as much juice as possible. Set aside.
2. Whisk the egg yolks and granulated sugar in a medium bowl until smooth and pale.
3. Heat the milk in a saucepan over medium heat just to a simmer, then remove from heat—do not boil. Temper the eggs by whisking about 1/2 cup of hot milk into the egg mixture, then return the tempered mixture to the saucepan.
4. Cook the mixture over low heat, stirring constantly until it thickens enough to coat the back of a spoon. Strain into a bowl to remove any cooked egg solids.
5. Stir in the heavy cream, salt, and vanilla extract.
6. Mix in the black raspberry puree until fully incorporated. Cover the surface with plastic wrap to prevent a skin and refrigerate until thoroughly chilled, at least 3 hours.
7. Churn in an ice cream machine according to the manufacturer’s instructions until it reaches a soft-serve consistency.
8. Transfer to a shallow container, press plastic wrap or wax paper to the surface, and freeze until firm, about 4 hours. Allow the ice cream to rest at room temperature for a few minutes before scooping.

These steps correspond to the photos above and summarize the full method. See the recipe card below for ingredient quantities and exact times.

How to store Black Raspberry Ice Cream

Store in an airtight container in the freezer with a layer of parchment or wax paper pressed on the surface to minimize ice crystals. Properly sealed, it keeps well for up to one month.

Tips for making this Black Raspberry Ice Cream

Use quality ingredients – Better dairy and ripe berries yield superior flavor.

Chill thoroughly – Cold base chills faster in the ice cream machine and improves texture.

Don’t skimp on fat – Full-fat dairy produces the creamiest results; low-fat options can make ice cream icy.

Keep add-ins small – If adding mix-ins, chop them to about the size of a blueberry or smaller so the texture stays balanced.

Respect the sugar – Sugar affects both sweetness and scoopability; reducing it can make the ice cream firmer and less creamy.

Chocolate pairings – For a delicious twist, fold in 1/2 cup dark chocolate chunks during the last two minutes of churning—black raspberry and dark chocolate complement each other beautifully.

Don’t worry about seeds – A few seeds or tiny fruit bits are fine and add character to the puree.

No-churn Black Raspberry Ice Cream

To make this without an ice cream maker, chill a shallow container in the freezer. Pour in the chilled mixture, then freeze for 3–4 hours, stirring vigorously every 30 minutes for the first two hours to incorporate air and improve texture.

Black Raspberry Ice Cream Add-ins

This ice cream is delicious on its own, but try these additions if you like mix-ins:

• Shaved white chocolate or white chocolate chips
• Dark chocolate chips, chunks, or shavings
• Small pieces of vanilla cookies, 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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Black Raspberry Ice Cream

Yield:
6 Servings

Prep Time:
15 minutes

Cook Time:
30 minutes

Chilling/Freezing Time:
8 hours

Total Time:
8 hours 45 minutes

Black raspberry ice cream is a sweet, fruity flavor many people adore. This French-style churned ice cream uses an egg custard base to create a rich, creamy dessert.

Ingredients

• 2 cups black raspberries
• 4 large egg yolks
• 3/4 cup granulated sugar
• 1 1/2 cups whole milk
• 1 1/2 cups heavy cream
• 1/4 tsp kosher salt
• 2 teaspoons vanilla extract

Instructions

1. Chill the ice cream bowl for at least 24 hours or until solid.
2. Add the black raspberries to a food processor and blend until smooth.
3. Strain the puree through a fine sieve, pressing to extract the juice. Set aside.
4. Whisk egg yolks and sugar until pale. Heat milk to a simmer and temper the eggs with about 1/2 cup hot milk.
5. Return the tempered egg mixture to the saucepan and cook over low, stirring until thick enough to coat a spoon. Strain into a bowl.
6. Stir in heavy cream, salt, and vanilla. Add the raspberry puree and combine.
7. Cover the surface with plastic wrap and chill at least 3 hours.
8. Churn in an ice cream maker until soft-serve consistency, then freeze in a shallow container until firm, about 4 hours.

Notes

• This is a traditional French-style custard ice cream made with eggs.
• Black raspberries are seasonal—look for them in July or at farmers markets.
• To add chocolate, fold in 1/2 cup dark chocolate chunks during the final minutes of churning.
• Frozen black raspberries can be used—thaw before blending.
• A few seeds or small fruit pieces left in the puree are fine.

Nutrition Information:

Yield: 6
Serving Size: 1

Amount Per Serving:
Calories: 418Total Fat: 28gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 228mgSodium: 144mgCarbohydrates: 35gFiber: 3gSugar: 32gProtein: 9g

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