Are you looking for a refreshing and fruity dessert to cool off during hot summer days? Look no further because black raspberry ice cream is the perfect treat for you! This creamy and delicious dessert is easy to make and packed with the goodness of fresh black raspberries. Whether you prefer a classic or a vegan version, we have got you covered with two amazing recipes that will satisfy your sweet tooth. So, let’s get started!
Classic Black Raspberry Ice Cream Recipe
Ingredients:
- 2 cups black raspberries, fresh or frozen
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- A pinch of salt
Instructions:
- In a medium saucepan, combine the black raspberries, sugar, and salt over medium-high heat. Cook until the berries release their juices and the sugar dissolves, stirring occasionally for about 5-7 minutes.
- Remove the pan from heat and let it cool for a few minutes.
- In a blender or food processor, puree the raspberry mixture until smooth.
- Strain the mixture through a fine-mesh sieve into a large bowl, pressing on the solids to extract as much liquid as possible.
- Add the heavy cream, whole milk, vanilla extract, and raspberry puree to the bowl and whisk until well combined.
- Chill the mixture in the refrigerator for at least 2 hours or overnight.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until thick and creamy.
- Transfer the ice cream to a container and freeze for at least 4 hours or until firm.
- Scoop and serve the black raspberry ice cream with fresh black raspberries on top.
Nutritional Information:
Per serving (1/2 cup):
- Calories: 270
- Fat: 20g
- Carbohydrates: 23g
- Protein: 2g
- Sugar: 20g
- Sodium: 40mg
Cooking Time:
Preparation Time: 15 minutes
Cook Time: 5-7 minutes
Chilling Time: 2 hours or overnight
Freezing Time: 4 hours or until firm
Equipment:
- Medium saucepan
- Blender or food processor
- Fine-mesh sieve
- Large bowl
- Whisk
- Ice cream maker
Serving Suggestions:
Black raspberry ice cream is delicious on its own, but you can also serve it with fresh black raspberries, whipped cream, or a drizzle of chocolate syrup. You can also use it to make milkshakes or ice cream sandwiches.
Variations:
If you don’t have black raspberries, you can use regular raspberries or blackberries instead. You can also add some lemon or lime zest to the mixture to give it a tangy flavor. For a boozy twist, you can add a splash of raspberry liqueur or vodka to the mixture.
Substitutions:
If you are lactose intolerant, you can use lactose-free milk and cream or coconut milk and cream instead. You can also use a sugar substitute like stevia or erythritol instead of granulated sugar.
Storage:
The black raspberry ice cream can be stored in an airtight container in the freezer for up to 2 weeks.
Tips:
- Make sure to chill the mixture before churning it in the ice cream maker to get a smoother and creamier texture.
- Don’t over-churn the ice cream or it may become too hard and icy.
- If the ice cream is too hard to scoop, let it sit at room temperature for a few minutes before serving.
Frequently Asked Questions:
Q: Can I use frozen black raspberries to make the ice cream?
A: Yes, you can use frozen black raspberries instead of fresh ones. Just make sure to thaw them before using them in the recipe.
Q: Do I need to strain the raspberry mixture?
A: Yes, straining the raspberry mixture will remove the seeds and pulp, giving you a smoother and more refined texture.
Vegan Black Raspberry Ice Cream Recipe
Ingredients:
- 2 cups black raspberries, fresh or frozen
- 2 cans full-fat coconut milk
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- A pinch of salt
Instructions:
- In a medium saucepan, combine the black raspberries, sugar, and salt over medium-high heat. Cook until the berries release their juices and the sugar dissolves, stirring occasionally for about 5-7 minutes.
- Remove the pan from heat and let it cool for a few minutes.
- In a blender or food processor, puree the raspberry mixture until smooth.
- Strain the mixture through a fine-mesh sieve into a large bowl, pressing on the solids to extract as much liquid as possible.
- Add the coconut milk, vanilla extract, and raspberry puree to the bowl and whisk until well combined.
- Chill the mixture in the refrigerator for at least 2 hours or overnight.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until thick and creamy.
- Transfer the ice cream to a container and freeze for at least 4 hours or until firm.
- Scoop and serve the vegan black raspberry ice cream with fresh black raspberries on top.
Nutritional Information:
Per serving (1/2 cup):
- Calories: 270
- Fat: 20g
- Carbohydrates: 23g
- Protein: 2g
- Sugar: 20g
- Sodium: 40mg
Cooking Time:
Preparation Time: 15 minutes
Cook Time: 5-7 minutes
Chilling Time: 2 hours or overnight
Freezing Time: 4 hours or until firm
Equipment:
- Medium saucepan
- Blender or food processor
- Fine-mesh sieve
- Large bowl
- Whisk
- Ice cream maker
Serving Suggestions:
Vegan black raspberry ice cream is just as delicious as the classic version. You can serve it with fresh black raspberries, coconut whipped cream, or a sprinkle of toasted coconut flakes. You can also use it to make vegan ice cream sandwiches or a vegan milkshake.
Variations:
If you don’t have black raspberries, you can use regular raspberries or blackberries instead. You can also add some lemon or lime zest to the mixture to give it a tangy flavor. For a boozy twist, you can add a splash of raspberry liqueur or vodka to the mixture.
Substitutions:
If you are allergic to coconut, you can use almond milk, oat milk, or soy milk instead. You can also use a sugar substitute like stevia or erythritol instead of granulated sugar.
Storage:
The vegan black raspberry ice cream can be stored in an airtight container in the freezer for up to 2 weeks.
Tips:
- Make sure to chill the mixture before churning it in the ice cream maker to get a smoother and creamier texture.
- Don’t over-churn the ice cream or it may become too hard and icy.
- If the ice