Fabulous Freelancer Foodie Recipe: Raspberry Ice Cream

This sweet, refreshing raspberry ice cream recipe makes a fun dessert or snack for any season!

Note: the original version of this recipe appeared in the cookbook, America’s Best Recipes: A 1993 Hometown Collection.


  • 4 packages (about 10 ounces each) of partially-thawed frozen raspberries in syrup
  • 4 cups of half and half
  • 3 cups of sugar
  • 1 cup of milk
  • 1 ½ tablespoons of grated lemon rind
  • ¼ cup of fresh lemon juice
  • 1 ½ teaspoons of vanilla extract.


  1. Combine every ingredient in a large bowl, stirring until the sugar dissolves.
  2. Pour the mixture into a 5-quart freezer container, and allow it to freeze (this could take anywhere from a few hours to a day or so).
  3. Let the ice cream stand for about an hour before serving.

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