Classic Black Raspberry Ice Cream

If you ask me, black raspberry ice cream is pure summer magic.

This homemade frozen treat brings together the sweet and tart flavors of black raspberries in a creamy, scoopable dessert. The berries add natural color and a bold taste that’s more complex than regular raspberries.

It’s made with a simple custard base that gets churned in your ice cream maker until perfectly smooth. Fresh black raspberries get folded in at the end, creating little bursts of flavor in every bite.

It’s a special dessert that’s worth the extra effort, perfect for hot days when you want something cool and refreshing.

What Kind of Black Raspberries Should I Use?

Fresh black raspberries will give you the best flavor for this ice cream, but frozen ones work just as well if that’s what you have on hand. If you’re using frozen berries, there’s no need to thaw them first – you can add them directly to the recipe. Black raspberries have a more intense, slightly tart flavor compared to regular red raspberries, which makes them perfect for ice cream since the richness of the cream balances out their natural tartness. When selecting fresh black raspberries, look for berries that are deep purple-black in color and give slightly to gentle pressure without being mushy.

Options for Substitutions

This creamy ice cream recipe is pretty adaptable, so here are some swaps you can make:

• Black raspberries: Can’t find black raspberries? Regular red raspberries, blackberries, or blueberries work great too. You can even use frozen berries – just thaw them first and drain any excess liquid.
• Egg yolks: For a lighter version, you can skip the egg yolks entirely and make a Philadelphia-style ice cream. Just increase the heavy cream to 2 cups and add 2 tablespoons of cornstarch mixed with a bit of milk for thickness.
• Heavy cream: You can substitute with half-and-half for a lighter texture, though your ice cream won’t be quite as rich and creamy.
• Whole milk: 2% milk works fine here, but avoid skim milk as it won’t give you that creamy texture you want in ice cream.
• Granulated sugar: You can use the same amount of caster sugar or reduce to ½ cup if your berries are particularly sweet. Honey works too, but use about ½ cup and expect a slightly different flavor.
• Vanilla extract: Feel free to experiment with almond extract (use half the amount) or skip it entirely to let the berry flavor shine through.

Watch Out for These Mistakes While Cooking

The biggest mistake when making custard-based ice cream is rushing the tempering process – if you add hot milk directly to the egg yolks, you’ll end up with scrambled eggs instead of smooth custard.

Always whisk a small amount of the hot milk into the yolks first, then gradually add more while whisking constantly to bring the temperatures together slowly.

Another common error is not cooking the custard to the right consistency – it should coat the back of a spoon and register around 170°F on a thermometer, but don’t let it boil or it will curdle.

Make sure to strain your finished custard through a fine-mesh sieve to catch any lumps, and chill it completely before churning – warm custard won’t freeze properly and will result in icy, not creamy, ice cream.

What to Serve With Black Raspberry Ice Cream?

This rich, fruity ice cream is perfect on its own, but it really shines when paired with warm desserts like chocolate brownies or a slice of vanilla pound cake. The tartness of the black raspberries pairs beautifully with buttery shortbread cookies or even a simple sugar cookie for dipping. I love serving it alongside fresh berries and a drizzle of honey, or you can go all out and make it the star of an ice cream sundae with some crushed nuts and whipped cream. For something a bit fancier, try it with a warm fruit crisp or cobbler – the contrast between the cold, creamy ice cream and the warm, spiced fruit is absolutely delicious.

Storage Instructions

Freeze: Homemade ice cream is best stored in an airtight container in the freezer for up to 2 months. I like to press a piece of plastic wrap directly onto the surface before putting the lid on to prevent ice crystals from forming. This keeps your black raspberry ice cream creamy and scoopable.

Scoop: If your ice cream gets too hard in the freezer, just let it sit on the counter for about 10-15 minutes before scooping. You can also run your ice cream scoop under warm water between scoops to make serving easier. Trust me, this little trick makes all the difference!

Make Ahead: This ice cream actually tastes better after sitting in the freezer overnight, so it’s perfect for making ahead. The flavors meld together beautifully, and you’ll get that perfect creamy texture that’s just right for serving at your next gathering.

Preparation Time	15-30 minutes
Cooking Time	20-25 minutes
Total Time	24-30 hours
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 20-25 g
• Fat: 150-160 g
• Carbohydrates: 200-220 g

Ingredients

For the berry puree:

• 2 cups black raspberries (fresh preferred for best flavor)

For the custard base:

• 1/4 tsp kosher salt
• 1 1/2 cups whole milk
• 1 1/2 cups heavy cream
• 3/4 cup granulated sugar (Imperial Sugar is my go-to)
• 4 large egg yolks
• 2 tsp vanilla extract (Rodelle for rich flavor)

Step 1: Chill the Ice Cream Bowl

Place the bowl of your ice cream maker in the freezer for at least 24 hours, or until it is completely solid.

Shake the bowl to make sure you don’t hear any liquid sloshing—this means it’s fully frozen and ready for churning ice cream.

Step 2: Prepare the Black Raspberry Puree

• 2 cups black raspberries

Add the black raspberries to a food processor and blend until completely smooth.

Pour the mixture through a fine mesh sieve set over a bowl, pressing with a spatula or spoon to extract as much juice as possible and remove the seeds.

Set the strained puree aside.

Step 3: Make the Custard Base

• 4 large egg yolks
• 3/4 cup granulated sugar
• 1 1/2 cups whole milk

In a medium bowl, whisk together the egg yolks and granulated sugar until the mixture becomes smooth and pale yellow.

Heat the whole milk in a saucepan over medium heat until it just reaches a simmer, making sure not to let it boil.

Gradually whisk about 1/2 cup of the hot milk into the egg yolk and sugar mixture to temper the eggs, then slowly add this mixture back to the saucepan with the rest of the hot milk.

Set the saucepan over low heat and stir constantly until the custard thickens slightly and coats the back of a spoon (this should take a few minutes).

I always make sure not to let the mixture boil, as it could scramble the eggs.

Step 4: Combine and Chill the Ice Cream Base

• custard base from Step 3
• 1 1/2 cups heavy cream
• 1/4 tsp kosher salt
• 2 tsp vanilla extract
• black raspberry puree from Step 2

Strain the thickened custard into a clean bowl to remove any bits of cooked egg.

Stir in the heavy cream, kosher salt, and vanilla extract until the mixture is well combined, then add the reserved black raspberry puree.

Mix thoroughly.

Cover the surface of the ice cream base directly with plastic wrap to prevent a skin from forming, and refrigerate for at least 3 hours, or until completely cold.

I like to chill it overnight for the smoothest texture!

Step 5: Churn and Freeze the Ice Cream

• chilled ice cream base from Step 4

Once the ice cream base is thoroughly chilled, pour it into your fully frozen ice cream bowl.

Churn the mixture according to your machine’s instructions (this typically takes about 20 minutes) until it thickens to the consistency of soft-serve.

Spoon the churned ice cream into a shallow container or loaf pan, pressing plastic wrap or wax paper directly onto the surface to prevent freezer burn.

Freeze for at least 4 hours, or until solid.

Let the ice cream sit at room temperature for about 5 minutes before scooping and serving.

For an extra burst of fruity flavor, I sometimes swirl in a ribbon of extra black raspberry puree just before the final freeze.