Frozen Raspberry Custard

This is a simple, no-fuss frozen custard that I made over the weekend with fresh raspberries. It’s not too sweet and allows the raspberries’ tang to come through. It uses the coconut milk custard that I shared a little over a month ago here – the most you have to wait is for it to freeze, although the custard and raspberries blended together alone are thick and creamy enough for a milkshake, perhaps with a few scoops of vanilla ice cream added for good measure.

You could use an ice cream machine to make this frozen custard, if you have one, but it isn’t necessary. After blending the raspberries and custard together with a hand blender, I simply poured it into a container and stirred it periodically with a spatula, following David Lebovitz’s instructions for making ice cream without a machine.

Click after the jump for the recipe.

Frozen Raspberry Custard

While I didn’t measure how much it made, I would guess that this recipe makes at least a pint. Next time we’ll be doubling it. The raspberries aren’t deseeded, although if you’d prefer to have it without the seeds just strain the raspberry custard through a sieve before freezing.

1 recipe dairy-free coconut milk custard*
1 pint (12 ounces) fresh or frozen raspberries

After you’ve made the custard, cover and chill it in the fridge for about 2 to 3 hours.

If using fresh raspberries, rinse them. Put the raspberries in a large container or blender and pour in the custard, using a spatula if necessary.

Blend the raspberries and custard until smooth. (Use a hand blender if going for the container option.) Pour the raspberry custard into a container with an airtight lid and put in the freezer. Every 30 minutes to 1 hour, stir with a spatula or whisk, and return to freezer. Keep doing this until the custard is frozen. (We couldn’t wait that long and only froze it until it was soft serve consistency.)

Serve and enjoy!

*I used 4 medium egg yolks and 1 cup of full fat coconut milk for this batch.

7 thoughts on “Frozen Raspberry Custard

  1. This looks so good! I could eat a pint of this myself right now in this heat. I had a really good frozen yogourt with raspberries and pink grapefruit so once I get this down I may experiment with that flavour. I also would try my standard strawberries and banana because that is just plain heaven on a spoon! Did you actually get to taste it or did your family gobble it up once the picture was taken? 😉

    1. Oh, that photo of the frozen custard is – was – of my serving! I put it out at the same time as everyone else’s, then took a photo. 😉 Thanks, K! I think you’d enjoy this one with the raspberry. You could us any fruit for this custard; banana would be quite rich, or at least it is when it’s eaten with custard.

  2. Hi Zoe,

    I have yet to make custard. My kids and husband LOVE ice cream, you think I would get moving on a custard. Gorgeous color too. 🙂 Thanks for a great, EASY SCD recipe.

    1. Hi Amber, thank you and you’re most welcome. The custard is so simple to make, everything is a cinch – indeed the hardest part might just be waiting for it to freeze, and fending off anyone who tries to sample it while it’s freezing. 😉 Thank you also for the blog award!

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