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David Joachim’s Easiest Ever Raspberry Ice Cream

Canned raspberries are the star of this easy homemade ice cream recipe! Picked at their peak ripeness, the raspberries’ freshness & flavor are sealed in, allowing you to enjoy a taste of summer all year long.

Prep Time: 1 hour 30 minutes

Freeze Time: 4 hours

Servings: 6

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David Joachim’s Easiest Ever Raspberry Ice Cream


1 15-ounce can red raspberries in heavy syrup
1 14-ounce can sweetened condensed milk
1 pint cold heavy cream
1 teaspoon vanilla extract



Pour both cans (fruit and milk in separate bowls) and refrigerator for 1 hour. Chill bowl and beaters of electric mixer in freezer.

Drain raspberries and puree in blender. Strain out seeds through mesh strainer, pressing on solids.

Transfer raspberry puree to cold mixing bowl. Add cold condensed milk, cold cream and vanilla. Whip all ingredients with electric mixer on medium-high speed until just shy of whipped cream texture, about 4 minutes. Spoon into containers, cover and freeze at least 4 hours or up to 2 months.

Nutrition Information Per Serving:

Calories 537; Total Fat 35g (Sat 22g, Trans 0g); Cholesterol 130mg; Sodium 113mg; Total Carbohydrates 52g; Dietary Fiber 2g; Sugars 50g; Protein 7g; Vitamin A 1358IU; Vitamin C 8mg; Calcium 240mg; Iron 0.4mg; Vitamin D 25IU; Folate 17mcg

% Daily Value: Vitamin A 27%; Vitamin C 13%; Calcium 24%; Iron 2%