12 Delicious Raspberry Lemon Ice Cream Variations

Nothing says summer like the sweet-tart combo of raspberry and lemon, especially when it’s swirled into creamy, dreamy ice cream. Whether you’re a fan of classic flavors or eager to try something bold and new, our roundup of 12 Delicious Raspberry Lemon Ice Cream Variations is sure to inspire your next frozen treat adventure. Let’s dive into these refreshing recipes that promise to delight your taste buds!

Raspberry Lemon Ice Cream with White Chocolate Chips

Let’s dive into making a refreshing summer treat that combines the tartness of raspberries with the creamy sweetness of lemon ice cream, dotted with luxurious white chocolate chips. This recipe is straightforward, ensuring even beginners can achieve delicious results.

Ingredients

• 2 cups heavy cream (cold, for best whipping results)
• 1 cup whole milk (I find the richness balances the tartness perfectly)
• 3/4 cup granulated sugar (adjust if your raspberries are very sweet)
• 1 tbsp lemon zest (freshly grated, for that vibrant flavor)
• 1/4 cup lemon juice (strained, to avoid any bitterness)
• 1 cup raspberries (fresh or frozen, but thaw if using frozen)
• 1/2 cup white chocolate chips (I like the mini ones for better distribution)
• 1 tsp vanilla extract (pure, for that depth of flavor)

Instructions

1. In a large bowl, whisk together the heavy cream, milk, and sugar until the sugar is completely dissolved.
2. Add the lemon zest, lemon juice, and vanilla extract to the mixture, whisking until well combined.
3. Gently fold in the raspberries, being careful not to crush them too much unless you prefer a more uniform color.
4. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
5. When the ice cream is almost set, about 5 minutes before the end of churning, add the white chocolate chips.
6. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm.

Enjoy the creamy texture with bursts of raspberry and the occasional crunch of white chocolate. Serve in waffle cones for an extra special treat or alongside a slice of lemon pound cake for a decadent dessert.

Vegan Raspberry Lemon Ice Cream

Great news for those who love indulging in sweet treats without the guilt! This Vegan Raspberry Lemon Ice Cream is a refreshing, dairy-free delight that’s perfect for summer. Let’s dive into making this vibrant, tangy dessert that’s sure to impress.

Ingredients

• 2 cups full-fat coconut milk (the creamier, the better for that luxurious texture)
• 1 cup fresh raspberries (frozen works too, but fresh gives a brighter flavor)
• 1/2 cup maple syrup (I find this gives the perfect sweetness without overpowering the fruit)
• Zest of 1 lemon (for that zesty kick)
• 2 tbsp lemon juice (freshly squeezed makes all the difference)
• 1 tsp vanilla extract (a splash enhances all the flavors)

Instructions

1. In a blender, combine the coconut milk, raspberries, maple syrup, lemon zest, lemon juice, and vanilla extract. Blend until smooth.
2. Pour the mixture into an ice cream maker. Churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
3. Transfer the ice cream to a freezer-safe container. Cover and freeze for at least 4 hours, or until firm.
4. Tip: For an extra smooth texture, strain the blended mixture through a fine-mesh sieve to remove raspberry seeds before churning.
5. Tip: If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze. Stir every 30 minutes for the first 2-3 hours to break up ice crystals.
6. Tip: Let the ice cream sit at room temperature for 5-10 minutes before scooping for easier serving.

Lusciously creamy with a perfect balance of tart and sweet, this ice cream is a dream. Serve it in a waffle cone for extra crunch or top with fresh raspberries for a pop of color and freshness.

Raspberry Lemon Ice Cream Pie

Summer days call for refreshing desserts, and nothing beats the combination of tart raspberries and zesty lemon in a creamy ice cream pie. This no-bake treat is perfect for beginners, offering a straightforward path to a stunning result.

Ingredients

• 1 1/2 cups graham cracker crumbs (I love the honey-flavored ones for extra sweetness)
• 1/3 cup melted unsalted butter (extra virgin olive oil is my go-to for a lighter version)
• 1 pint raspberry sorbet, softened (let it sit out for 10 minutes for easier spreading)
• 1 pint lemon ice cream, softened (room temp eggs here make the mixture smoother)
• 1 cup fresh raspberries (for garnish, the brighter the better)
• 1 tbsp lemon zest (freshly grated adds the best flavor)

Instructions

1. In a medium bowl, mix the graham cracker crumbs and melted butter until well combined. Tip: Press the mixture firmly into the pie dish to prevent crumbling.
2. Press the crumb mixture into a 9-inch pie dish, forming an even layer on the bottom and up the sides. Chill in the freezer for 10 minutes to set.
3. Spread the softened raspberry sorbet over the chilled crust, smoothing the top with a spatula. Freeze for 30 minutes until firm. Tip: Dip your spatula in warm water for smoother spreading.
4. Layer the softened lemon ice cream over the sorbet, smoothing the top. Sprinkle with lemon zest and arrange fresh raspberries on top. Tip: Work quickly to prevent the ice cream from melting.
5. Freeze the pie for at least 4 hours, or overnight, until completely set. Cover with plastic wrap if freezing longer than a few hours.

Great for any summer gathering, this pie boasts a creamy texture with bursts of raspberry and lemon in every bite. Serve slices with a drizzle of raspberry coulis or a sprinkle of additional lemon zest for an extra touch of elegance.

Raspberry Lemon Ice Cream Sandwich

For those sweltering summer days when only something sweet and tangy will do, this Raspberry Lemon Ice Cream Sandwich is your go-to treat. It’s a delightful combination of zesty lemon cookies hugging a creamy, raspberry-swirled ice cream center, perfect for beating the heat.

Ingredients

• 1 cup all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 cup unsalted butter, softened (room temperature blends smoother)
• 3/4 cup granulated sugar (for that perfect sweetness)
• 1 large egg (room temperature eggs incorporate better)
• 1 tbsp lemon zest (freshly grated packs more punch)
• 1 tbsp lemon juice (for that bright, tangy flavor)
• 1/2 tsp vanilla extract (pure extract makes all the difference)
• 1 pint raspberry ice cream (slightly softened for easier spreading)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the egg, followed by the lemon zest, lemon juice, and vanilla extract, ensuring everything is well combined.
4. Gradually add the sifted flour to the wet ingredients, mixing until a soft dough forms.
5. Roll the dough into small balls, place them on the prepared baking sheet, and flatten slightly with the back of a spoon.
6. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Let them cool on the sheet for 5 minutes before transferring to a wire rack.
7. Once completely cooled, spread a generous layer of slightly softened raspberry ice cream on the flat side of one cookie and top with another to form a sandwich.
8. Place the assembled sandwiches in the freezer for at least 2 hours to firm up.

You’ll love the contrast between the crisp, lemony cookies and the creamy, fruity ice cream. For an extra special touch, roll the edges in crushed freeze-dried raspberries before serving.

Raspberry Lemon Ice Cream Cake

You’re in for a treat with this Raspberry Lemon Ice Cream Cake, a perfect blend of tart and sweet that’s as fun to make as it is to eat. Let’s dive into creating this delightful dessert that’s sure to impress.

Ingredients

• 2 cups heavy cream (cold, for best whipping results)
• 1 cup granulated sugar (I find this amount perfectly balances the tartness)
• 1 tbsp lemon zest (freshly grated, it makes all the difference)
• 1/4 cup lemon juice (squeezed from about 2 lemons, no seeds please)
• 1 cup raspberry puree (strained to remove seeds, unless you like the crunch)
• 1 package graham crackers (about 10 full sheets, for that classic base)
• 1/2 cup unsalted butter (melted, because it binds the crumbs beautifully)

Instructions

1. In a large bowl, whip the heavy cream until soft peaks form, about 3 minutes. Tip: Chill your bowl and whisk beforehand for quicker peaks.
2. Gradually add the sugar, lemon zest, and lemon juice to the whipped cream, folding gently to combine. The mixture should be smooth and slightly thickened.
3. Gently fold in the raspberry puree until just combined, creating a lovely swirl effect. Avoid overmixing to maintain the swirls.
4. Line the bottom of a 9-inch springform pan with graham crackers, breaking them as needed to fit. Tip: A little overlap is fine; it adds texture.
5. Drizzle half of the melted butter over the graham crackers, pressing down lightly to form a crust. Freeze for 10 minutes to set.
6. Pour the raspberry lemon cream mixture over the crust, smoothing the top with a spatula. Tip: Tap the pan lightly on the counter to remove air bubbles.
7. Freeze the cake for at least 6 hours, or overnight, until firm. This patience pays off in texture.
8. Before serving, run a warm knife around the edges of the pan to loosen the cake. Release the springform and slice.

With its creamy texture and vibrant layers, this cake is a showstopper. Serve it with fresh raspberries and a drizzle of lemon curd for an extra zing.

Raspberry Lemon Ice Cream Float

Creating a refreshing Raspberry Lemon Ice Cream Float is simpler than you might think, and it’s the perfect way to cool down on a hot summer day. Let’s dive into the process step by step, ensuring you end up with a deliciously tangy and sweet treat.

Ingredients

• 1 cup fresh raspberries (frozen works too, but fresh gives a brighter flavor)
• 1/2 cup lemon juice (freshly squeezed is my preference for that zesty punch)
• 1/4 cup sugar (adjust based on your sweetness preference, but this is a good starting point)
• 2 cups vanilla ice cream (go for a high-quality brand for the creamiest texture)
• 1 cup sparkling water or lemon-lime soda (I love the effervescence it adds)
• Ice cubes (to keep everything chilled)

Instructions

1. In a blender, combine the raspberries, lemon juice, and sugar. Blend until smooth.
2. Strain the mixture through a fine mesh sieve to remove seeds, pressing down with a spoon to extract all the liquid.
3. Divide the raspberry lemon mixture between two tall glasses.
4. Add a handful of ice cubes to each glass to keep the float chilled.
5. Slowly pour 1/2 cup of sparkling water or lemon-lime soda into each glass, stirring gently to combine.
6. Scoop 1 cup of vanilla ice cream into each glass, allowing it to float on top of the liquid.
7. Garnish with a few fresh raspberries or a lemon slice on the rim for an extra touch of elegance.

Enjoy the contrast of the creamy vanilla ice cream with the tart raspberry lemon base, creating a symphony of flavors in every sip. For a fun twist, try using different flavors of ice cream or adding a splash of coconut milk for a tropical vibe.

Raspberry Lemon Ice Cream Sundae

Raspberry lemon ice cream sundae is the perfect blend of tart and sweet, ideal for those warm summer days when you crave something refreshing yet indulgent. Let me guide you through creating this delightful treat, step by step, ensuring even beginners can achieve delicious results.

Ingredients

• 1 cup fresh raspberries (I find the fresher, the better for that vibrant color and taste)
• 1/2 cup granulated sugar (adjust slightly if your raspberries are very sweet)
• 1 tbsp lemon zest (from about 2 lemons, make sure they’re organic)
• 2 tbsp lemon juice (freshly squeezed, please, for that zesty kick)
• 1 pint vanilla ice cream (I prefer a high-quality, creamy vanilla for the best texture)
• 1/2 cup whipped cream (homemade or store-bought, but always go for the real deal)
• 1/4 cup sliced almonds (lightly toasted, they add a lovely crunch)

Instructions

1. In a small saucepan, combine the raspberries, sugar, lemon zest, and lemon juice over medium heat. Stir gently until the sugar dissolves and the raspberries break down, about 5 minutes. Tip: Keep the heat medium to avoid burning the sugar.
2. Remove the saucepan from the heat and let the raspberry mixture cool to room temperature, about 15 minutes. This will thicken slightly as it cools.
3. While the mixture cools, scoop the vanilla ice cream into two bowls. Tip: Run your ice cream scoop under hot water for smoother scoops.
4. Once the raspberry mixture has cooled, drizzle it generously over the ice cream.
5. Top each sundae with a dollop of whipped cream and a sprinkle of sliced almonds. Tip: For an extra touch, add a few whole raspberries on top for garnish.

What you’ll love about this sundae is the contrast between the creamy ice cream and the tart raspberry sauce, with the almonds adding a satisfying crunch. Serve it immediately to enjoy the perfect temperature contrast, or get creative by layering the ingredients in a glass for a parfait-style presentation.

Raspberry Lemon Ice Cream Parfait

Getting the perfect blend of tart and sweet in a dessert can be a challenge, but this Raspberry Lemon Ice Cream Parfait hits all the right notes. It’s a refreshing treat that’s as delightful to look at as it is to eat, with layers of creamy ice cream, tangy lemon curd, and fresh raspberries.

Ingredients

• 1 cup heavy cream (chilled for best whipping results)
• 1/2 cup granulated sugar (I find this amount perfectly balances the tartness of the lemon)
• 1 pint vanilla ice cream (slightly softened for easier layering)
• 1/2 cup lemon curd (homemade or store-bought, both work wonderfully)
• 1 cup fresh raspberries (plus a few extra for garnish)
• 1/2 cup crushed graham crackers (for that essential crunch)

Instructions

1. In a large bowl, whip the heavy cream and granulated sugar together until stiff peaks form, about 3-4 minutes. Tip: Chill your bowl and whisk beforehand to speed up the process.
2. Take four parfait glasses and start layering: first a spoonful of vanilla ice cream, then a drizzle of lemon curd, followed by a few raspberries, and a sprinkle of crushed graham crackers. Repeat the layers until the glasses are full, ending with a dollop of whipped cream on top.
3. Garnish each parfait with a few fresh raspberries and a light dusting of graham cracker crumbs for presentation. Tip: For an extra touch, lightly toast the graham crackers before crushing for a deeper flavor.
4. Place the parfaits in the freezer for about 10 minutes to set slightly before serving. Tip: This step ensures the layers hold together when you dig in.

Finished with a flourish, these parfaits offer a symphony of textures from the creamy ice cream to the crunchy graham crackers and the burst of fresh raspberries. Serve them at your next summer gathering or enjoy as a decadent treat on a warm evening.

Raspberry Lemon Ice Cream Milkshake

Kickstart your summer with this refreshing Raspberry Lemon Ice Cream Milkshake, a perfect blend of tart and sweet that’s as easy to make as it is delicious. Follow these simple steps to create a creamy, dreamy treat that’ll cool you down on the hottest days.

Ingredients

• 2 cups vanilla ice cream (I always go for the extra creamy variety for a richer texture)
• 1 cup fresh raspberries (frozen works too, but fresh gives a brighter flavor)
• 1/2 cup whole milk (for that indulgent creaminess, though any milk will do)
• 2 tbsp lemon juice (freshly squeezed is my preference for that zesty punch)
• 1 tbsp honey (adjust according to your sweet tooth)

Instructions

1. Place the vanilla ice cream, fresh raspberries, whole milk, lemon juice, and honey into a blender.
2. Blend on high speed for 30 seconds, or until the mixture is smooth and uniform. Tip: If the shake is too thick, add a splash more milk to reach your desired consistency.
3. Stop the blender and scrape down the sides with a spatula to ensure all ingredients are fully incorporated. Tip: This is the perfect time to taste and adjust the sweetness or tartness by adding more honey or lemon juice.
4. Blend for an additional 10 seconds to mix any adjustments thoroughly.
5. Pour the milkshake into two chilled glasses. Tip: For an extra touch, rim the glasses with sugar or garnish with a fresh raspberry and a lemon slice.

Perfectly balanced between the sweetness of the ice cream and the tartness of the raspberries and lemon, this milkshake boasts a velvety texture that’s irresistibly smooth. Serve it immediately for the best experience, or get creative by layering it with fresh raspberries and a dollop of whipped cream for an Instagram-worthy presentation.

Raspberry Lemon Ice Cream with Fresh Berries

Now, let’s dive into making a refreshing Raspberry Lemon Ice Cream with Fresh Berries, a perfect treat to beat the summer heat with its vibrant flavors and creamy texture.

Ingredients

• 2 cups heavy cream (I always go for organic for that richer taste)
• 1 cup whole milk (the fuller the fat, the creamier the ice cream)
• 3/4 cup granulated sugar (adjust if you like it less sweet)
• 1 tbsp lemon zest (freshly grated, it makes all the difference)
• 1/4 cup lemon juice (squeezed from about 2 lemons, no seeds please)
• 1 cup fresh raspberries (plus extra for serving, because why not?)
• 1 tsp vanilla extract (pure vanilla elevates the flavor)

Instructions

1. In a medium bowl, whisk together the heavy cream, milk, and sugar until the sugar is completely dissolved. This is your base, so take your time here.
2. Add the lemon zest, lemon juice, and vanilla extract to the base. Whisk until well combined. Tip: The acid from the lemon will thicken the mixture slightly, which is perfect.
3. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes. Tip: Don’t overchurn; you’re looking for a soft-serve consistency.
4. In the last 5 minutes of churning, add the fresh raspberries. They’ll break down slightly, creating beautiful streaks of color and flavor.
5. Transfer the ice cream to a freezer-safe container, cover with parchment paper pressed directly on the surface to prevent ice crystals, and freeze for at least 4 hours. Tip: Overnight freezing gives the best texture.

Light, creamy, and bursting with the tangy sweetness of raspberries and lemon, this ice cream is a dream. Serve it in a waffle cone with extra fresh berries on top for an Instagram-worthy dessert that’s as delicious as it is beautiful.

Raspberry Lemon Ice Cream Tart

Perfect for those warm summer days, this Raspberry Lemon Ice Cream Tart combines the tangy zest of lemon with the sweet burst of raspberries, all nestled in a crisp, buttery crust. It’s a refreshing dessert that’s as delightful to make as it is to eat.

Ingredients

• 1 1/2 cups all-purpose flour (I like to sift mine for a lighter crust)
• 1/2 cup unsalted butter, chilled and cubed (quality butter makes a difference here)
• 1/4 cup granulated sugar (just enough to sweeten the crust)
• 1 pint raspberry ice cream (homemade or your favorite store-bought brand)
• 1/2 cup fresh raspberries (for that fresh, juicy pop)
• 1 tbsp lemon zest (the brighter, the better)
• 1 tbsp lemon juice (freshly squeezed, please)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for the crust.
2. In a large bowl, combine the flour and sugar. Add the cubed butter and use your fingers to work it into the flour until the mixture resembles coarse crumbs.
3. Press the mixture firmly into a 9-inch tart pan, making sure to cover the bottom and sides evenly. Tip: Use the bottom of a measuring cup to smooth the surface.
4. Bake the crust for 15-20 minutes, or until it’s golden brown. Let it cool completely on a wire rack.
5. Once cooled, spread the raspberry ice cream evenly over the crust. Tip: Let the ice cream soften slightly for easier spreading.
6. Sprinkle the fresh raspberries, lemon zest, and drizzle the lemon juice over the ice cream. Tip: For a prettier presentation, arrange the raspberries in a pattern.
7. Freeze the tart for at least 4 hours, or until the ice cream is firm.

How the tart comes together is nothing short of magical—the crust stays wonderfully crisp against the creamy ice cream, while the lemon and raspberries add a vibrant contrast. Serve it sliced with a sprig of mint or a drizzle of white chocolate for an extra special touch.

Raspberry Lemon Ice Cream with Almond Crunch

Here’s a delightful way to beat the summer heat with a homemade treat that combines tart raspberries, zesty lemon, and a satisfying almond crunch. Perfect for beginners, this recipe walks you through each step to ensure creamy, dreamy ice cream every time.

Ingredients

• 2 cups heavy cream (cold, for best whipping results)
• 1 cup whole milk (I find organic adds a richer flavor)
• 3/4 cup granulated sugar (adjust slightly if your raspberries are very sweet)
• 1 cup fresh raspberries (frozen works in a pinch, but thaw first)
• 2 tbsp lemon zest (from about 2 lemons, avoid the bitter white pith)
• 1/4 cup lemon juice (freshly squeezed, please!)
• 1/2 cup sliced almonds (toasted, for that irresistible crunch)
• 1 tsp vanilla extract (pure, not imitation, makes all the difference)

Instructions

1. In a large bowl, whisk together the heavy cream, milk, and sugar until the sugar is completely dissolved.
2. Gently fold in the raspberries, lemon zest, and lemon juice, being careful not to crush the berries too much.
3. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
4. While the ice cream churns, toast the sliced almonds in a dry skillet over medium heat for 2-3 minutes, stirring constantly until golden and fragrant.
5. Once the ice cream reaches a soft-serve consistency, fold in the toasted almonds and vanilla extract.
6. Transfer the ice cream to a freezer-safe container, cover with parchment paper pressed directly on the surface to prevent ice crystals, and freeze for at least 4 hours, or until firm.

Now, the raspberry lemon ice cream with almond crunch is ready to enjoy! The contrast between the creamy texture and the crunchy almonds is simply divine. Serve it in waffle cones for an extra special touch or alongside a slice of pound cake for a decadent dessert.

Conclusion

Absolutely delightful, these 12 raspberry lemon ice cream variations offer a perfect blend of tangy and sweet to satisfy any craving. Whether you’re a novice or a seasoned home cook, there’s a recipe here to spark your creativity. We’d love to hear which one becomes your favorite—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for fellow dessert enthusiasts to discover.