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Fresh Raspberry Ice Cream

Diabetic.Foodie's picture
  Vanilla ice cream 1⁄2 Gallon
  Fresh raspberries 1 Quart
  Granulated fructose 1 Tablespoon

Soften the ice cream in the refrigerator until it can be whipped with an electric beater.
Wash and clean the raspberries.
Transfer to a medium-sized bowl.
With a fork, slightly crush raspberries.
Sprinkle with fructose.
Stir, cover, and allow to rest 30 minutes.
Transfer the ice cream to a large mixing bowl.
Whip the ice cream on low until smooth.
Fold in the crushed raspberries, allowing the raspberries to marbleize the ice cream.
Transfer ice cream to a covered freezer container.
Freeze for several hours before serving.
If ice cream becomes solid, allow to soften slightly in refrigerator before serving.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4452 Calories from Fat 1925

% Daily Value*

Total Fat 214 g329.8%

Saturated Fat 128.7 g643.4%

Trans Fat 0 g

Cholesterol 832.7 mg277.6%

Sodium 1523.7 mg63.5%

Total Carbohydrates 571 g190.3%

Dietary Fiber 74.7 g298.9%

Sugars 447.4 g

Protein 78 g155.2%

Vitamin A 165.6% Vitamin C 432%

Calcium 265.9% Iron 45.7%

*Based on a 2000 Calorie diet

Fresh Raspberry Ice Cream Recipe