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Raspberry Ice

Raspberry Ice
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Serves 4| Total Time:


  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.
By August, 2010

Nutritional Information

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

Quick Tip

Prepare the raspberry mixture, cover, and freeze for up to 2 days. Scrape and serve as directed.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.