Raspberry ice cream
7
Points®
Total Time
15 min
Prep
15 min
Cook
0 min
Serves
8
Difficulty
Easy
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.
Ingredients
Raspberries
12 oz, 2 (6-ounce) containers
Sugar
⅔ cup(s)
Fresh lemon juice
2 Tbsp
Fat free half and half creamer
1½ cup(s)
Fat free sour cream
1½ cup(s)
Table salt
⅛ tsp