When the warm season arrives, fruit-based gelato becomes the most refreshing choice. This raspberry gelato is light, fresh, and naturally eggless. Red, small, and juicy, raspberries are a real taste sensation, sweet and tart at the same time.
This raspberry gelato is a fruit-based gelato and does not contain eggs. In general, the fruit gelato I make are always eggless. The base is the Fior di Latte gelato recipe, to which I then add fresh fruit puree.
The ingredients are just heavy cream, whole fresh milk, sugar, and fresh raspberries.
This quick and easy, eggless, no-cook preparation requires only one basic rule for success: fresh, high-quality ingredients. The milk must be whole and fresh, so do not use skim, long-life, or powdered milk. Heavy cream must also be fresh and of high quality.
If you want to make the traditional gelato base with eggs, see our authentic Italian gelato recipe.
Now I will show you how to make raspberry gelato at home, with and without an ice cream maker.
You will get all the flavor of the raspberries in a fresh and delicious gelato. It’s also great paired with other flavors like lemon gelato.
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What Is Raspberry Gelato?
Raspberry gelato is a fruit-based Italian gelato made with fresh raspberries, sugar, milk, and cream. It has a bright, slightly tart flavor and a lighter texture compared to traditional gelato.
Unlike classic Italian gelato, which is often made with egg yolks (gelato alla crema), raspberry gelato is usually egg-free. This makes it fresher, lighter, and more focused on the natural flavor of the fruit.
Because of its vibrant taste and refreshing texture, raspberry gelato is especially popular in the summer.
Ingredients
WITH Ice Cream Maker:
Prep Time: 10 Min + about 40 Min in the ice cream maker | Cook Time: Without cooking | Servings: 6-8 people (approximately 750 g / 1.65 lb of raspberry gelato)
WITHOUT Ice Cream Maker:
Prep Time: 10 Min | Cook time: Without cooking | Freezing Time: 5 Hours | Servings: 6-8 people (approximately 750 g / 1.65 lb of raspberry gelato)
- 300 g (about 10 oz) fresh red raspberries
- 150 g (¾ cup) granulated sugar
- 250 ml (1 cup) whole milk
- 250 ml (1 cup) heavy cream
How to Make Raspberry Gelato (With or Without Ice Cream Maker)
So first, I'm going to show you how to make Gelato WITH the ice cream maker. Then I'll show you how to make gelato WITHOUT an ice cream maker.
Creating Gelato without an ice cream maker demands extra time and patience, yet the result—a homemade raspberry Gelato—will rival the quality of Gelato purchased from an authentic Italian Gelateria!
WITH Ice Cream Maker
Step 1) - To make raspberry gelato, wash and dry the raspberries. Then place them in the bowl of an immersion blender and puree until smooth.
Note: If you want a smooth consistency, pass the puree through a fine mesh strainer to remove the seeds.
Step 2) - Pour the raspberry puree into a bowl and add the sugar. Stir well.
Step 3) - Add the cold heavy cream and lastly the cold whole milk. Mix well with a spoon until the sugar is completely dissolved.
Step 4A) - At this point, pour the mixture into the bowl of your ice cream maker (See the section below for some recommended ice cream makers), close it and turn it on. After about 40 minutes (time may vary depending on model), your raspberry ice cream is ready!
PLEASE NOTE: The best ice cream maker you can find on the market is one with a compressor that cools as it makes the gelato. This ice cream maker is very similar to the professional ones and is the one we used for this recipe.
WITHOUT Ice Cream Maker
Don't worry if you don't have a gelato maker! It will take a little more time (5 hours instead of about 40 minutes) and a little more work, but the result will still be extraordinary! We'll have a look at how to do it in a minute!
Step 4B) - Carefully follow steps 1 through 3 above.
Then pour the raspberry mixture into a gelato container and place in the refrigerator. Let it cool for about ½ hour.
Transfer to the freezer and chill for about 5 hours. EVERY 30 MINUTES you will need to break the frozen surface. Remove from freezer and beat with hand or electric whisk on low speed for 30 seconds.
This step is necessary in order to prevent the formation of ice crystals in the gelato and in order to obtain a creamy result. It's a bit more work, of course. But it's worth it. When all is said and done, you are sure to end up with a great, authentic Italian Raspberry Gelato!
Kitchen Tools and Equipment
Gelatiera (Ice Cream Maker)
One of the essential instruments for crafting genuine Italian gelato is unquestionably an ice cream maker or Gelatiera. Gelato makers come in various types, but the most effective ones are equipped with a compressor that cools the mixture while churning, ensuring optimal texture and flavor.
Let's explore some of these machines:
- The top-tier gelato maker in terms of performance is the Lello 4080 Musso Lussino 1.5-Quart Ice Cream Maker. Crafted entirely in Italy, this machine is user-friendly and guarantees professional-grade results in a home setting. It features a compact design with a sizable, non-removable bowl and a stainless steel spatula. Its robust refrigeration system enables it to achieve professional results without requiring pre-cooling.
- Another high-performing option is the Whynter ICM-200LS Automatic Ice Cream Maker, which boasts a built-in compressor, eliminating the need for pre-freezing. With this machine, you can effortlessly whip up fantastic gelato in the comfort of your kitchen. Its generous capacity allows you to prepare up to two quarts of your favorite frozen treats in a single batch.
- For those opting for gelato makers without a compressor, the process typically involves pre-freezing the machine's container for several hours beforehand to chill the ingredients adequately. Among these models, we recommend the Cuisinart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker , which we find to be cost-effective and practical.
Additional Kitchen Tools
- If you prefer to make gelato without an ice cream maker, you can still achieve excellent results by following our recipe carefully. In such cases, a gelato container becomes indispensable, whether you plan to consume all the gelato immediately or save some for later, even if you prepare your raspberry gelato using an ice cream maker.
- A blender or immersion mixer is essential for creating raspberry puree.
- To serve your homemade gelato elegantly, consider investing in tools like a gelato scoop or convenient sundae scoops.
- And don't forget the joyous addition of waffle cones, beloved by both kids and adults alike!
How to Store Raspberry Gelato
Especially if you have an ice cream maker, the ideal way to enjoy Italian gelato is to eat it immediately, creamy and well beaten.
If you leave it in the freezer for too long, ice crystals will form. The gelato will not be as creamy.
Remove the gelato from the freezer for 10 to 15 minutes before serving if it is too hard and frozen. Stir it a little bit to get it back to its creamy consistency.
You can freeze homemade raspberry gelato in a special container for about a week.
Tips for Perfect Raspberry Gelato
USE RIPE RASPBERRIES: The flavor of this gelato depends almost entirely on the fruit. Choose ripe, sweet raspberries for the best balance between sweetness and acidity.
STRAIN THE PUREE (OPTIONAL): If you prefer a smoother texture, strain the raspberry puree to remove the seeds. This will give your gelato a more refined and creamy consistency.
BALANCE SWEETNESS AND ACIDITY: Raspberries can be quite tart. Taste the mixture before freezing and adjust the sugar if needed, depending on the sweetness of the fruit.
DO NOT OVERCHILL THE MIXTURE: If the mixture becomes too cold before churning, it may not process evenly in the ice cream maker. Chill it well, but not for too long.
WHOLE RASPBERRIES: For a contrast of textures and colors, add whole or halved raspberries just before serving. Do not add them during preparation, as they would freeze and become too hard, releasing water and affecting the creaminess of the gelato.
Flavor Variations
LEMON: For a slightly less sweet flavor with a hint of tartness, add the juice of half a lemon to the mixture.
HONEY: For a sweeter, more aromatic flavor, add one tablespoon of honey and a few drops of vanilla extract.
DRIED FRUIT: For a crunchy texture, add chopped almonds, pistachios, or hazelnuts.
CHOCOLATE: Add dark chocolate chips or small chunks for a richer variation.
DECORATION: Serve with fresh raspberries and mint leaves for a simple and elegant presentation.
More Italian Fruit Gelato Recipe
If you love fresh and refreshing gelato, try these other fruit-based Italian gelato recipes:
Explore all our Italian gelato recipes, including fruit gelato, sorbets, and semifreddo, in our full collection.
Recipe Card
Raspberry Gelato Recipe (Fresh Fruit Gelato)
Ingredients
- 300 g fresh raspberries - about 10 oz
- 150 g granulated sugar - ¾ cup
- 250 ml whole milk - 1 cup
- 250 ml heavy cream - 1 cup
Instructions
HOW TO MAKE RASPBERRY GELATO WITH ICE CREAM MAKER
- To make raspberry gelato, wash and dry the raspberries. Then place them in the bowl of an immersion blender and puree until smooth.Note: If you want a smooth consistency, pass the puree through a fine mesh strainer to remove the seeds.
- Pour the raspberry puree into a bowl and add the sugar. Stir well.
- Add the cold heavy cream and lastly the cold whole milk.
- Mix well with a spoon until the sugar is completely dissolved.
- Pour the mixture into the bowl of your ice cream maker, close it and turn it on. After about 40 minutes (time may vary depending on model), your raspberry ice cream is ready!
HOW TO MAKE RASPBERRY GELATO WITHOUT ICE CREAM MAKER
- Carefully follow steps 1 through 3 above.
- Then pour the raspberry mixture into a gelato container and place in the refrigerator. Let it cool for about ½ hour.
- Transfer to the freezer and chill for about 5 hours.
- EVERY 30 MINUTES you will need to break the frozen surface. Remove from freezer and beat with hand or electric whisk on low speed for 30 seconds.
Emma Keeling-Look says
Hi,
I have a lot of frozen raspberries left over from last year and thought about using them to make this recipe. Realise they will be re-frozen in the gelato and not sure if it is ok/safe to do this. Wondered about thawing them and then heating them as a puree first (and then cooling before adding to cream). Obviously just thawing and using would be much simpler. Any advice /suggestions would be very much appreciated.
(I have tried your choc gelato and it is now a family favourite:-)
Thank you!
Silvana Nava says
Hi Emma,
all frozen berries, once thawed, can release a lot of water, making the ice cream less dense and more watery. You can reduce this problem by draining the excess water before adding them or using them while they are still partially frozen. Or, as you said, by preparing them as a cooled hot mixture. You will get a sauce.
Thank you for enjoying my recipes!
Have a nice day, Silvana
Sarah says
Hi again....Finally made this and was a huge hit with the kiddo. Thanks again for the recipe! Will def made again -esp since I was trying not to use frozen raspberries but had to due to unforeseen circumstances and still turned out great!
Jennifer says
So delicious, creamy and easy! I like that I don't have to prep a recipe with eggs ahead of time. I've made this twice this week with our garden raspberries.
Sarah says
Thank you very much for this. I really do appreciate it! Will let you know how it goes when its made [we have some mango ice cream to finish first]
Silvana Nava says
Don't worry, there is no rush! Thank you very much for your welcome feedback !