3 Ingredient Creamy Raspberry Ice Cream

A quick and creamy raspberry ice cream made with just frozen berries, milk or cream, and a touch of maple syrup. No refined sugar and ready in five minutes flat.

Sometimes you want ice cream, but you don’t want a sugar-laden scoop that leaves you feeling blah. You just want something cold, creamy, and made with real stuff.

This dreamy raspberry ice cream checks all the boxes—and it comes together in under five minutes with three ingredients you probably already have.

It’s made with one bag of frozen raspberries, a splash of milk or heavy cream (your call), and a little maple syrup or honey (optional) to bring it all together. Toss it in a food processor or blender, and in less than five minutes you’ve got silky, tangy-sweet ice cream that tastes like summer and good choices.

Heads-up: while you can store this in the freezer, in my opinion, it’s best eaten right away. Maple syrup lowers the freezing point a bit, so the ice cream won’t turn into pure raspberry granite—but it’ll still get pretty firm and icy after a few hours.

If you do freeze it, let it sit on the counter for 10–15 minutes before trying to scoop. Or blitz it again in the food processor with a splash of milk to revive it. It’s still pretty darn delicious.

Glow Notes

This ice cream might look fancy, but it’s made from three simple, whole ingredients. Raspberries are loaded with fiber, vitamin C, and antioxidants, giving your sweet tooth something to brag about.

Maple syrup or honey sweetens things up without refined sugar and brings a tiny dose of trace minerals to the party.

Now about the heavy cream. If I had to choose between using organic, grass fed milk or organic, grass fed cream, I go cream all the way.

Grass fed cream has no carbs (which is why it’s keto friendly), and contains omega-3s, conjugated linoleic acid (CLA), and fat-soluble vitamins like A, D, E, and K. These fats help with hormone production, brain function, and absorbing nutrients from fruits and veggies (like the vitamin K in raspberries). The higher fat content also keeps blood sugar more stable by slowing digestion—so you stay full longer and avoid the post-meal crash.

I use heavy cream in moderation, and when it shows up in my recipes, keep in mind—you’re not sipping on a half cup of it. You’re getting maybe a tablespoon or two per serving, which adds richness, satisfaction, and helps your body absorb fat-soluble vitamins from all those beautiful veggies.

The more I learn about issues with insulin resistance, the more intrigued I am by how certain foods help keep insulin from spiking. Pairing fiber-rich veggies with healthy fats—like a little grass fed butter or cream—not only makes the dish taste amazing, but it also slows digestion and keeps blood sugar more stable.