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Baby Pink Raspberry Ice Cream

Baby Pink Raspberry Ice Cream ~ Sumptuous Spoonfuls #simple #raspberry #icecream #recipe

It’s September, everyone is posting pumpkin and apple and soup recipes, and I’m posting ICE CREAM? Yeah, I know, it’s a little odd, but hey, it IS raspberry season in my world, and my friend Jessica is pregnant. I promised Jessica last summer sometime that I would make her ice cream, once we found out whether her baby is a boy or a girl. It was going to be blue ice cream if it was a boy and pink if it is a girl. We found out in August (can you guess which one it is?), but August slipped away from me and before I knew it, it was mid-September and we were on the verge of a cold front. It was the last day of warmth and I figured that means I’d better get on it and make that ice cream for Jessica’s baby. I gathered up my ice cream maker, blended up the ingredients, put them in a jar, and took it all to work with me. I made up the ice cream right at work and took it up, freshly made, to Jessica and her team for a midafternoon treat. They just loved it.

Now, normally I would tone down the amount of fat in the recipe, but since this recipe is for a baby, well, you know babies need milk fat tor their developing brains, so I made this one with 2 cups of whipping cream and a cup of buttermilk. If you want a lower-fat ice cream, feel free to substitute a lower fat option like fat free half & half for part of that, but be sure to include some of the milk fat for the creaminess factor.

To make this ice cream naturally pink (no nasty artificial colors for THIS baby!), I used real raspberries from my sister’s raspberry patch. Mom and Dad had frozen them and I found them in my freezer and thought “perfect for Jessica’s ice cream!” So thanks to my sis for planting the raspberries and thanks to Mom and Dad for freezing them … and best of luck to my sweet friend Jessica with her new little baby girl.

Baby Pink Raspberry Ice Cream

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: Roughly a quart of ice cream

Baby Pink Raspberry Ice Cream


  • 1 cup (or more) frozen raspberries (or fresh)
  • 1 pint whipping cream
  • 1 cup buttermilk
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon raspberry extract (or raspberry liqueur)


  1. Smush the raspberries through a fine metal sieve into a bowl below to remove the seeds. I got about 1/4 cup of raspberry juice from my raspberries.
  2. Pour the juice into a blender with the rest of the ingredients and blend it up.
  3. Freeze in an ice cream maker according to manufacturer's instructions.


"Cook time" above refers to the freezing time in my ice cream maker. That time will vary according to the type of ice cream maker you have.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2014, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.


Baby Pink Raspberry Ice Cream ~ Sumptuous Spoonfuls #simple #raspberry #icecream #recipe

This recipe was shared at Simple Supper Tuesday, Foodie Friends Friday, Gluten Free FridayReal Food FridayThe Weekend Re-Treat and The PureBlogLove Linky.

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10 Responses

  1. I am still hanging on to summer and am so happy to see Raspberries and Ice Cream! You are the best friend <3 I am sure it is scrumptious! Nettie

    September 15, 2014 at 8:48 pm

    • Ann

      I’m with you Nettie! We don’t really have to let go of summer quite yet, do we?

      September 16, 2014 at 9:21 pm

  2. I’m an ice cream lover so it doesn’t matter if it’s fall/winter, apple season or pumpkin season, I love your baby pink raspberry ice cream. Thanks for sharing with Foodie Friends Friday party this weekend. I’ve pinned and shared.

    September 20, 2014 at 2:18 pm

    • Ann

      Oh hurrah, I’m so glad someone appreciates ice cream in the fall. I agree, it’s an all-season kinda treat.

      September 21, 2014 at 9:42 am

  3. What a beautiful shade of pink! The ice cream looks delicious. Thank you for sharing with Foodie Friends Friday. Hope to see you again next week!

    September 21, 2014 at 3:05 pm

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  5. I am sounding awfully repetitious now! Your recipes are really fantastic!!

    Thank you so much for attending week 2 of #PureBlogLove and linking your fantastic blog post, I can’t wait to see what you have in store for our party this week Thursday 8 PM EST- Sundays at midnight . Have a great day!

    September 25, 2014 at 6:03 pm

  6. Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can’t wait to see what you share this week! Its LIVE!

    Cindy from vegetarianmamma.com

    October 9, 2014 at 2:24 pm

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