Raspberry Vanilla Nice Cream Recipe By Tasty Food

RASPBERRY FOOL (RASPBERRIES AND CREAM)

Steps:

• Puree 1 ½ cups of the Driscoll's raspberries in a food processor or blender with the 2 tablespoons of granulated sugar.
• In a large bowl, add the cream, confectioners sugar and vanilla extract. Mix with an electric hand mixer or whisk by hand until stiff peaks form.
• With a rubber spatula, gently fold in ¾ of the pureed raspberries into the whipped cream mixture, leaving visible swirls. Gently fold in the rest of the puree but be careful not to overmix. Spoon the fool into 4-6 glass cups or small bowls. Top with additional raspberries and serve.

REAL SIMPLE, REAL GOOD RASPBERRY NICE CREAM

Steps:

• Add frozen banana chunks and raspberries to your food processor.
• Pulse until broken down and blend smooth. Stopping as needed to move the fruit around and help it blend fully.
• If your machine is struggling to blend the fruit you can wait a couple minutes and allow the fruit to soften slightly or add a splash of plant milk. Just know that the more milk added the less firm the nice cream will be.
• Freeze in a freezer safe container. If it won't be staying in the freezer for too long I've re-used yogurt containers or even frozen the ice cream in a loaf pan lined with parchment paper.
• You can enjoy this right away as a very soft serve type of "ice cream" bowl. Waiting 4-6 hours will give you a firmer soft serve and freezing overnight will produce a very firm nice cream. If you like this recipe, try our super creamy Peanut Butter Swirl Nice Cream and our Mint Chip Nice Cream!

SMOOTH RASPBERRY ICE CREAM

Steps:

• Puree raspberries in a blender or food processor; pour mixture through a strainer to remove seeds.
• Beat eggs and sugar together in a bowl until smooth. Stir raspberry puree, half-and-half, cream, corn syrup, and lemon juice into the egg-sugar mixture.
• Transfer raspberry cream mixture to the ice cream maker. Freeze according to the manufacturer's instructions.