how to make raspberry sauce for ice cream | Family Cuisine

Making raspberry sauce for ice cream is not difficult, but it does require a few steps. So if you want to make the perfect raspberry sauce for your next summertime dessert, let's get started!

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How to make raspberry sauce for ice cream

This easy raspberry sauce is so versatile & quick to make! Just 2 ingredients & 10 minutes to a thick, glossy topping that’s great on just about anything!

Square image of a small glass pitcher of thick raspberry sauce, being spooned out with a white ceramic spoon.

Today I am bringing you an easy recipe that is so incredibly versatile: Raspberry Sauce!

Reading: how to make raspberry sauce for ice cream

Aka: raspberry coulis, this simple topping will elevate all your desserts to the next level. It’s great on everything from cheesecake to ice cream to cake to breakfast dishes like French toast or waffles.

It whips up in just about 10 minutes and you only need 2 ingredients to make it.

It’s a beautiful, brilliant jewel-red, fruity, tangy and a little sweet.

Let’s dive right in!

Small glass pitcher of seedless raspberry sauce, with a text overlay above that reads "Raspberry Sauce."

You can use fresh OR frozen raspberries for this recipe. Since they’re so convenient, I decided to use frozen here.

Raspberries and sugar in a stainless steel pot.

Just chuck the berries and sugar into a small, heavy-bottomed pot, and cook it over low heat, stirring occasionally to make sure it doesn’t burn on the bottom.

Cooked raspberries in a small pot with a wooden spoon.

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It doesn’t take long before the juices start to run and things start to look syrup-y.

After the sauce has simmered for about 10 minutes, it should be just right. Not too thick, not too thin.

If you have any trouble with this, check out the info below, under the heading “How to Thicken Raspberry Sauce.”

Pushing raspberry sauce through a sieve with a ladle, to remove the seeds.

This last step is totally optional, but if you like your raspberry sauce satiny-smooth, I highly recommend it!

Pour the mixture through a fine-mesh strainer, into a heat-safe bowl. Then use the back of a ladle to push it through, discarding the seeds and reserving the sweet, fruity puree.

Pouring seedless raspberry sauce onto a white plate.


This sauce is 100% gluten-free, has no eggs, and is also dairy-free and vegan. So everyone can enjoy it!


After about 10 minutes on the stove, this sauce will have thickened up nicely. You don’t need to add anything additional (like cornstarch or flour) to make it thicker.

If it seems a little runnier than you’d like, just allow it to simmer a little longer and reduce. The moisture will evaporate into steam and cook off, leaving a thicker, tighter sauce.

If it’s too thick for your taste, just stir in a little water to loosen it up.

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As it cools, it will become even thicker, so keep that in mind! If you don’t like the consistency after it’s cooled, you can pop it back on the stove and cook it some more to thicken it, or stir in a little warm water to thin it back out.


This is a great make-ahead recipe, and it will keep a good long time, depending upon how you store it.


Place this coulis in a small jar or airtight container, and it should last in the fridge for about a week or two.


Pour this sauce into an airtight container, and it should last in the freezer for about 6 to 8 months.

When you’re ready to use it, allow it to thaw in the fridge until it reaches a pourable consistency.


If you REALLY want this to last a long time, think about canning it!

Put it in a sterilized jar, pop on a fresh lid, and submerge it in boiling water for 10 minutes. As the jar cools, you’ll notice the little button on top sucks down. This is how you know it’s sealed tight!

Properly canned and processed jars of raspberry sauce will keep at room temperature for around 2 years.

Once it’s been opened, stash it in the fridge and you should get a few months out of it.

Spooning thick raspberry sauce from a small glass pitcher with a white porcelain spoon.

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