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Raspberry Chocolate Chunk Ice Cream

Creamy Raspberry Chocolate Chunk Ice Cream

Whip up this luscious blend of tart raspberries & rich chocolate
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Prep Time 25 minutes
Cook Time 15 minutes
Course Dessert
Cuisine Italian
Servings 6
Calories 320 kcal

Equipment

  • Blender

Ingredients
  

Custard Base:

  • 2 cups heavy cream
  • 1 cup whole milk
  • ¾ cup sugar
  • 6 egg yolks
  • 1 tbsp vanilla extract
  • ¼ tsp salt

Raspberry Swirl:

  • 2 cups fresh raspberries
  • 3 tbsp sugar
  • 1 tbsp lemon juice

Add-Ins:

  • 8 oz dark chocolate chopped into chunks

Instructions
 

  • Custard: Heat cream, milk, and ½ cup sugar until steaming. Temper egg yolks with hot mixture, then cook to 175°F. Strain, add vanilla/salt, and chill 4+ hrs.
  • Raspberry Swirl: Blend berries, strain seeds (optional). Simmer with sugar/lemon juice for 5 mins. Cool.
  • Churn: Pour custard into ice cream maker. When almost set, add chocolate chunks.
  • Layer: Alternate ice cream and raspberry swirl in a container. Swirl gently with a knife.
  • Freeze: 4+ hrs until firm.

Notes

  • No ice cream maker? Use the no-churn method: Fold whipped cream into sweetened condensed milk + raspberry swirl.
  • Vegan option: Swap dairy for coconut cream and use vegan chocolate.
  • Boost flavor: Add 1 tsp balsamic vinegar to the raspberry swirl.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 28gProtein: 5gFat: 22gSugar: 23g
Keyword Custard-Based Ice Cream, Fruit & Chocolate Pairing, No-Churn Dessert, Raspberry Chocolate Ice Cream, Summer Treats
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