Ice CreamLambic ice cream. Photo courtesy Wisconsin Milk Marketing Board.




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LUCY SAUNDERS created the website to introduce cooks to the many nuances of cooking with beer. She is finalizing a book on barbecuing with beer, which will be reviewed in our Best Reads section. Click here to email Lucy.


June 2005
Updated September 2009

Product Reviews / Main Nibbles / Ice Cream & Sorbet

Beer Ice Cream Recipes

Page 2: Raspberry Lambic Ice Cream


This is Page 2 of a three-page article. Click on the black links below to visit other pages.


Raspberry Lambic Ice Cream

Remember to follow the manufacturer’s directions for your ice cream machine (crushed ice really makes a difference if you are using an old salt-and-ice bucket maker). Prepare the recipe 12 to 24 hours ahead of serving time, to let the ice cream ripen in the freezer.

And consider serving a glass of the same beer in the recipe, along with the ice cream.


  • 1-1/2 cups seeded raspberry purée
  • 1/2 cup sugar
  • 1 cup raspberry lambic or framboise (raspberry liqueur)
  • 1 envelope (2 teaspoons) unflavored gelatin, softened in 3 tablespoons
    warm water
  • 1 cup heavy cream, whipped with 2 tablespoons powdered sugar
  • 1/2 cup vanilla syrup (use a brand made with real cane sugar)
  • Ice cream machine


  • Blend raspberry purée, sugar and lambic. Cover and chill overnight.
  • Remove the fruit blend from refrigerator and warm to room temperature, or microwave on high for 30 seconds and stir well. Temperature should be around 75 degrees.
  • Blend the softened gelatin with fruit beer mixture, whisk until smooth, then fold in whipped heavy cream and vanilla syrup.
  • Whisk well and chill for 1 hour.
  • Pour into an ice cream machine and freeze according to manufacturer’s instructions.
  • Garnish with fresh raspberries and serve.


Continue To Page 3: Apricot Ale Frozen Custard & Stout Mocha Freeze

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