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Raspberry Ice Cream Recipe

Are You Searching For A Great Recipe For Raspberry Ice Cream?

Select a great raspberry ice cream recipe from Grandma's recipe collection that's sure to please.

The old fashioned recipes given on this page will make great homemade ice cream featuring the delicious taste of fresh raspberries. Or, if raspberries aren't in season, you can substitute raspberry preserves.

When I was a youngster growing up on the family farm, we would pick the wild raspberries that grew in the fence rows. They were a bit smaller than tame berries, but what they lacked in size, they made up in flavor. They tasted awesome in ice cream. My wife and I still find them growing along the creek near our home, and each year we look forward to making raspberry ice cream desserts.

Raspberry Ice Cream Recipe

This recipe for strawberry ice cream is taken from the book "The Complete Confectioner, Pastry-Cook, and Baker" by Eleanor Parkinson, published by J. B. Lippincott & Co., Philadelphia, in 1864.

Made From Fresh Raspberries
One quart of raspberries, one quart of cream, three-quarters of a pound or a pound of sugar, a few ripe currants and gooseberries, or currants and ripe cherries may be added, instead of all raspberries, which is much approved by some, and the juice of two lemons; mash the fruit, and pass it through a sieve to take out the skins and seeds; mix it with the other articles; add a little prepared cochineal (red food coloring) to heighten the colour; put it in the pot and freeze.

Made From Raspberry Jam
One pound of jam, one quart of cream, about six ounces of sugar or syrup, to palate, and the juice of two lemons. Mix as before.

Easy Raspberry Ice Cream

This homemade ice cream recipe is taken from the book "Aunt Babette's Cook Book, Foreign and Domestic Receipts for the Household" by Aunt Babette, published by Bloch Publishing and Printing Company, Chicago, in 1889.

Take three pints of rich cream, one quart of berries and one pound of pulverized sugar. Mash the berries to a pulp, strain through a sieve, mix with the sugar and cream, and freeze in ice cream freezer.

Raspberry Ice Cream Recipe

This homemade recipe for raspberry ice cream is taken from the book "Practical Housewifery" by Marion Harland, published by Scribner, Armstrong & Co., New York, in 1874.

Note: Strawberries could also be used in this recipe to make a homemade strawberry ice cream.

1 quart ripe sweet berries. 1 lb sugar. 1 quart fresh cream. Scatter half the sugar over the berries and let them stand three hours. Press and mash them, and strain them through a thin muslin bag. Add the rest of the sugar, and when dissolved, beat in the cream little by little. Freeze rapidly, opening the freezer, if it is not a patent one, several times to beat and stir.

Or, you may have a pint of whole berries, unsugared, ready to stir in when the cream is frozen to the consistency of stiff mush. In this case, add a cup more sugar to the quart of crushed berries.

Enjoy trying these old fashioned raspberry ice cream recipes from Grandma's recipe collection.

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My name is Don and I've dedicated my site to bringing you the best in vintage dessert recipes.

Grandma's historical recipes are given exactly as they were first published and sometimes lack exact temperatures and cooking times. Here, you'll find...

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Grandma McIlmoyle's vintage recipes for dessert

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