Raspberry Sauce For Ice Cream
Homemade raspberry coulis is the perfect sauce for ice cream. It’s quick to make and you can use fresh or frozen berries. It’s great either way!
This homemade raspberry coulis is vibrant, bright and the perfect thickness for drizzling over scoops of ice cream, slices of creamy cheesecake, Greek yogurt & berries and loads more.
The great thing about this raspberry sauce, other than how easy it is to make, is that you can use fresh raspberries when they’re in season or frozen ones, when they’re not. Frozen berries are frozen straight after they are picked, when they’re at peak ripeness so you get a great tasting coulis either way!
For a homemade ice cream, cheesecake or panna cotta to serve this raspberry sauce with, take a look at our collection of dessert recipes!
Ingredients For Raspberry Coulis
- Raspberries – You can make coulis with either fresh or frozen raspberries. You don’t need to defrost frozen berries, if using, you can cook them straight from frozen.
- Sugar – Caster sugar is used to add sweetness whilst still letting the flavour of the raspberries shine through.
- Lemon Juice – A splash of fresh lemon juice adds some acidity, which brings out the flavour from the raspberries.
- Salt – A pinch of sea salt, also enhances the flavour of the coulis.
- Cornflour – Used to thicken the raspberry sauce. We make a slurry with cornstarch and cold water then stir it into the sauce. It’s that easy!
How To Make Raspberry Dessert Sauce
A classic raspberry coulis is incredibly easy to make and takes less than 10 minutes to cook. It’s pretty much just a case of cooking raspberries on the stove with sugar & lemon juice, until the berries have broken down. Then you thicken the sauce with cornflour before passing it through a sieve.
- Cook Berries
The first step is to add raspberries into a pan, along with caster sugar, lemon juice and a pinch of sea salt. Set the pan over a medium-low heat then cook, stirring regularly until the berries have broken down and the sugar has dissolved. This will take 5 minutes or so. - Adjust Sweetness
Once cooked, give the sauce a taste then stir in more sugar as needed. Raspberries can vary in sweetness, so it’s best to adjust the sugar to taste. - Thicken
Next, mix cornflour & cold water together in a bowl, to make a slurry. Bring the sauce up to a gentle simmer, stir in the cornflour then cook out for 1-2 minutes until thick enough to coat the back of spoon. - Pass
Take the sauce off the heat once it’s thickened then pour through a sieve, to remove the seeds. - Cool Then Serve
Transfer the coulis to a sterilised container, leave to cool then store in the fridge until needed.
What To Serve Raspberry Coulis With
I made this raspberry sauce to drizzle over ice cream and it’s inspired by the sauce you get from an ice cream van! You know the one that you get on a cone with soft serve? I also used it on a homemade peach melba, over on my substack newsletter…
Raspberry coulis is not just good with ice cream though, it works fantastically well with other desserts like cheesecake, panna cottas and pavlovas. And breakfast dishes like French toast, Greek yogurt or a bowl of fresh fruit.
Tips & Tricks
- Add a splash of lemon juice and a pinch of salt to the coulis, to bring out the flavours from the berries.
- Add sugar to the sauce, to taste. You can make your coulis as sweet as you like that way.
- Don’t blend the sauce, pass it through a sieve instead. Blending coulis can break the seeds up too much, turning the sauce gritty. You’ll get a deeper colour but just passing the coulis as well.
- Thicken the raspberry sauce by stirring in a cornflour slurry. This is the best method for thickening coulis and means that you’ll get more sauce compared to reducing it to thicken.
Frequently Asked Questions
To cook raspberry coulis on an Aga, use the simmering plate.
Homemade raspberry sauce will keep for up to 1 week in the fridge, providing it’s been stored in a sterilised container.
Yes, raspberry coulis can be frozen and will keep for up to 3 months in the freezer. To avoid freezer burn, store the coulis in an airtight container or food bag.
Homemade Ice Creams To Try
- Roasted Strawberry Ripple Ice Cream
- Turkish Delight Stracciatella Ice Cream
- Roasted Cherry Stracciatella Ice Cream
- Blueberry & White Chocolate Stracciatella Ice Cream
- Raspberry Ripple Stracciatella Ice Cream
- Halva Ice Cream
If you have enjoyed this raspberry sauce recipe, it would mean a lot if you could leave a review & rating. And if you’d like to stay up to date with future recipes, follow us on Instagram & TikTok or subscribe to our newsletter!
Raspberry Sauce For Ice Cream
Equipment
- Saucepan
- Sieve
- Small Mixing Bowl
Ingredients
- 300 g Raspberries (Fresh Or Frozen)
- 80 g Caster Sugar
- 2 tbsp Lemon Juice
- A Pinch Of Sea Salt
- 1/2 tbsp Cornflour (Cornstarch)
- 1 tbsp Cold Water
Instructions
- Add the raspberries, sugar, lemon juice and salt into a pan then set over a medium-low heat. If you’re using frozen raspberries, don’t worry about defrosting them first.
- Cook the raspberries, stirring frequently until the sugar has dissolved and the raspberries have broken down. This step will take around 5 minutes. Use the back of a spatula to mash the raspberries as they cook.
- Give the sauce a taste to check the sweetness then add in more sugar if needed. If you add in more sugar, make sure to cook the sauce for another couple of minutes, until it has dissolved.
- Whilst your coulis is cooking, add the cornflour and water into a small bowl then stir to make a paste.
- Next, turn the heat up slightly and bring the sauce to a gentle simmer. Then stir in the cornflour slurry and cook for another 1-2 minutes until thickened. The coulis should be thick enough to coat the back of a spoon.
- Once thick, pass the coulis through a sieve into a container. Leave to cool then store in the fridge until needed.
Notes
❤️ Stay connected with Salt Butter Smoke
The Prep List is my free weekly newsletter with seasonal recipes, kitchen notes and behind-the-scenes from my kitchen. Add Salt Butter Smoke as a Google Preferred Source to see more of my recipes in Search.
