Easy Raspberry Ice Cream
|Raspberries||8 Ounce, frozen (unsweetend, not frozen in syrup or juice)|
|Powdered sugar||2 Tablespoon|
|Whipping cream||1⁄2 Cup (8 tbs)|
In food processor fitted with steel blade, process raspberries 15 minutes using on/off pulsing action or until they resemble coarse crumbs.
Add sugar and process about 5 seconds or until thoroughly blended.
With machine running, slowly add cream and process about 10 seconds or until well combined and raspberries have lightened in color.