Raspberry ice cream

7 - 8
PersonalPoints™ per serving
Total Time
15 min
15 min
0 min
Instead of refrigerating the ice-cream mixture before churning it, which will take about 2 hours, you can use a quick-chill method to cool it down if you want to get it done more quickly. Here is the method: Place the ice-cream mixture in a large glass measuring cup and set in a shallow bowl filled with ice cubes and water. Set aside at cool room temperature or in the refrigerator, stirring occasionally and adding fresh ice as needed, until the ice-cream mixture is cold, about 30 minutes. Also keep in mind that this ice cream is best served the day it’s made.


Fresh raspberries

12 oz, 2 (6-ounce) containers



Fresh lemon juice

2 Tbsp

Fat-free half-and-half

1½ cup(s)

Fat free sour cream

1½ cup(s)

Table salt



  1. Combine the raspberries, sugar, and lemon juice in a food processor; pulse just until the berries are broken up. Pour the berry mixture through a sieve set over a large bowl, pressing hard on the solids to extract as much liquid as possible; discard the solids. Whisk in the half-and-half, sour cream, rosewater (if using) and salt. Cover and refrigerate until thoroughly chilled, about 2 hours.
  2. Pour the raspberry mixture into an ice-cream maker and freeze according to the manufacturer’s instructions. Transfer the ice cream to a freezer container; freeze until firm, at least 2 hours or up to 6 hours.Yields 1/2 cup per serving.