I actually use frozen Raspberries or Strawberries in my homemade ice cream. The berries are never rock hard in the final product because of all the churning — I mix with a wooden spoon every 30 minutes for 4 hours. By the end, even the big Strawberries are mashed up — though I don’t actively try to break them. One tip for making great tasting ice cream, mix in some cream cheese into your ice cream mixture. Yummy! 😋 (Learned that serendipitously when I made ice cream from left-over Whipped Cream-Cream Cheese Frosting.)

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