Raspberry ice cream
A classic raspberry ice cream with an intense fruit flavor and a smooth, creamy texture. Made without honey or yogurt, the strained raspberry purée gives it a clean, seed-free finish.
- Prep
- 15 min
- Program
- ICE CREAM
- Level
- Easy
- Price
- €€
Prepare the base
-
Blend the raspberries with the granulated sugar and salt until smooth.
-
Press the mixture through a fine sieve to remove the seeds.
-
Add the heavy cream and whole milk, then blend briefly, only until homogeneous.
-
Taste the mixture. If the raspberry flavor lacks brightness, add up to 3 ml of lemon juice and blend briefly to combine.
Freeze and spin
-
Pour the mixture into a Ninja CREAMi pint, without exceeding the MAX FILL line.
-
Close with the storage lid and freeze flat for 24 hours.
-
Once fully frozen, run the ICE CREAM program.
-
If the texture is powdery or crumbly after the first cycle, run RE-SPIN.
Still not right after re-spinning? See how to fix the texture .
Serve
Serve immediately, while the ice cream is still nice and creamy.
Storing leftovers
Flatten any remaining ice cream to level the surface before returning the pint to the freezer. This will make the next spin easier and reduce unnecessary strain on the machine. Learn more about after-serving habits.
Tips
- Choose ripe, fragrant raspberries for the strongest fruit flavor.
- Press the fruit firmly through the sieve so that only a relatively dry pulp of seeds remains.
- After adding the dairy, stop blending as soon as the base is homogeneous to avoid incorporating excess air.
Nutrition | 100 g | Pint |
|---|---|---|
| Calories | 163 | 848 |
| Protein (g) | 1.7 | 8.8 |
| Carbs (g) | 19.7 | 102.5 |
| Fat (g) | 9.1 | 47.3 |