Raspberry Ice

Raspberry Ice
Christopher Baker
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Total Time
Serves 4


  1. In a small saucepan, combine 1 cup water and ½ cup sugar. Bring to a boil, stirring; let cool.
  2. In a blender, puree 3 cups raspberries (12 ounces) with the sugar syrup. Strain into a loaf pan or shallow dish and freeze until firm, at least 4 hours.
  3. Whip ½ cup heavy cream until soft peaks form. Using a fork, scrape the surface of the raspberry ice to create icy flakes; divide among bowls. Serve with the whipped cream and additional raspberries, if desired.
Kate Merker and Sara Quessenberry
August 2010

Nutritional Information

  • Per Serving
  • Calories 193
  • Fat 6 g
  • Sat Fat 3 g
  • Cholesterol 20 mg
  • Sodium 7 mg
  • Protein 1 g
  • Carbohydrate 36 g
  • Sugar 29 g
  • Fiber 6 g
  • Iron 1 mg
  • Calcium 31 mg
What does this mean? See Nutrition 101.

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