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“This recipe is based on you using a Kitchen Aid and has been adapted from their recipes included with the Ice Cream Maker attachment. Prep time includes time to chill overnight.”
24hrs 30mins

Ingredients Nutrition


  1. Combine raspberries, mint and water in a bowl (or food processor) and blend until smooth.
  2. Pour the liquid into an airtight container and refrigerate at least 8 hours, or until thoroughly chilled.
  3. Meanwhile, combine sugar and water in a saucepan and bring to a boil over medium high heat. Stir until all sugar has dissolved, approximately 10 minutes.
  4. Transfer the pan to an ice bath and stir until chilled. Keep chilled until ready to use.
  5. Combine Raspberry and Syrup mixture.
  6. Affix the freeze bowl to stand mixer and set up for use (per manufacturers instructions).
  7. Set it going on Stir (speed 1) and pour the mixture into the freeze bowl, leaving stir setting going between 7-12 mins or until it is at your desired consistency.
  8. Immediately transfer mixture into a container for freezing and freeze for at least 2 hours before serving.

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