Raspberry Chocolate Ice Cream
This creamy no churn raspberry chocolate chip ice cream is deliciously decadent. It’s rich and creamy with a raspberry swirl and speckled with dark chocolate.
It’s a no churn ice cream that uses a condensed milk base, which is a great way to bring a creamy texture without an ice cream maker.
This chocolate raspberry version uses a homemade raspberry coulis. It gives great color and natural flavor.
There are also pieces of dark chocolate swirled inside. The chocolate has a little coconut oil (or other vegetable oil) mixed in, this gives it a pleasant snap when it’s frozen without getting too hard.
Ingredients
The full ingredient amounts for this dark chocolate raspberry ice cream are listed in the printable recipe card at the bottom of this post. Here is a rundown of what you will need.
- Raspberry sauce – The raspberry sauce is based on this raspberry sauce recipe. It brings great raspberry flavor. This is made with frozen or fresh raspberries.
- Heavy whipping cream
- Vanilla extract or paste
- Sweetened condensed milk
- Semi sweet chocolate (or milk chocolate if you prefer)
- Coconut oil (or other vegetable oil) – Adding a little oil to the chocolate means it won’t freeze rock hard and lose its flavor.
See the recipe card for quantities.
Instructions
In a medium saucepan combine raspberries, sugar, lemon juice and salt. Cook over medium-low heat while stirring until the raspberries start to release their juices.
Once simmering, lower the heat and simmer the berries for around 12 minutes until it has slightly thickened and the berries have all broken down.
Take the raspberry mixture off the heat. Balance a fine mesh strainer over a bowl and tip in the raspberries.
Use a spatula or spoon to rub the raspberry purée through the strainer.
Let the sauce cool down to room temperature, then chill until needed.
Melt together chocolate and oil, then pour it on non-stick parchment paper. Place it in the freeze for at least 15 minutes until firm.
Whip the cream and vanilla until stiff peaks form. Add in the condensed milk and fold it together gently with a rubber spatula to combine.
Add in 1/2 of the raspberry sauce and swirl it through.
Remove the chocolate from the freezer and chop it into chocolate chips. Stir this through the ice cream mixture.
Layer 1/2 of the ice cream into a 9×5 inch loaf pan.
Swirl on 1/4 of the remaining raspberry sauce.
Top with the other half of the ice cream, and swirl on the remaining raspberry sauce.
Cover and place the ice cream in the freezer for at least 7 hours to freeze until firm. Once frozen, let it sit at room temperature for 5 minutes before scooping and serving. Serve in a cone, on top of chocolate cake or chewy brownies.
Equipment
- A 9 x 5-inch loaf pan or similar freezer-safe container
- A stand mixer fitted with a whisk attachment, or hand mixer to beat the cream.
- Saucepan and sieve to make the raspberry sauce.
Storage
It stores well frozen for up to 3 weeks. Wrap the container in plastic wrap, or ensure it’s sealed air-tight.
More ice cream recipes
I already have a few homemade ice creams on the blog – Brown butter funfetti ice cream, blackberry ripple, black forest ice cream and cookie butter ice cream.
Once you have the ice cream base down, you can add so many different flavors! And it’s so easy without an ice cream machine.
Raspberry Chocolate Ice Cream
Decadent, no-churn raspberry-swirled ice cream with dark chocolate shards.
Ingredients
Raspberry sauce
- 370g (3 cups) raspberries, fresh or frozen
- 50g (1/4 cup) granulated sugar
- ½ Tablespoon lemon juice
- ⅛ teaspoon salt
Ice Cream Base
- 480g (2 cups) heavy whipping cream
- 1 can (14oz) sweetened condensed milk
- 1 teaspoon vanilla extract
Chocolate shards
- 170g semi-sweet dark chocolate
- 1 Tablespoon coconut oil or neutral vegetable oil
Instructions
- In a medium saucepan combine raspberries, sugar, lemon juice and salt. Cook over medium-low heat while stirring until the raspberries start to release their juices.
- Once simmering, lower the heat and simmer the berries for around 12 minutes until it has slightly thickened and the berries have all broken down.
- Take the raspberry mixture off the heat. Balance a fine mesh strainer over a bowl and tip in the raspberries. Use a spatula or spoon to rub the raspberry purée through the strainer.
- Let the sauce cool down to room temperature, then chill until needed.
- In the microwave in 25-30 second increments, melt together chocolate and oil. Stir together until glossy, then pour it in a thin layer on a non-stick parchment paper lined plate or container.
- Place it in the freeze for at least 15 minutes until firm.
- Whip the cream and vanilla until stiff peaks form. Add in the condensed milk and fold it together gently with a rubber spatula to combine.
- Add in 1/2 the raspberry sauce and swirl it through.
- Remove the chocolate from the freezer and chop it into small pieces. Stir this through the ice cream mixture.
- Layer ½ of the ice cream into a 9x5 inch loaf pan.
- Swirl on ¼ of the remaining raspberry sauce.
- Top with the other half of the ice cream, and swirl on the remaining raspberry sauce.
- Cover and place the ice cream in the freezer for at least 7 hours to freeze until firm. Once frozen, let it sit at room temperature for 5 minutes before scooping and serving.
