Raspberry Chocolate Chunk Ice Cream Recipe

Introduction

This Raspberry Chocolate Chunk Ice Cream is a delightful blend of tart raspberries and rich dark chocolate, perfect for a refreshing homemade treat. Creamy and smooth, it’s easy to make with simple ingredients and an ice cream maker.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tsp pure vanilla extract
• 1 cup fresh raspberries (or frozen, thawed)
• 1 tbsp lemon juice
• 1/2 cup dark chocolate (around 70% cocoa), chopped into chunks
• 1/4 cup raspberry puree (optional, for extra flavor)
• Pinch of salt

Instructions

1. Step 1: In a medium mixing bowl, whisk together the heavy cream, whole milk, and granulated sugar until the sugar is fully dissolved.
2. Step 2: Stir in the vanilla extract and a pinch of salt to the cream mixture.
3. Step 3: In a separate bowl, mash the fresh raspberries with the lemon juice until they release their juices, creating a chunky puree.
4. Step 4: For a smoother texture, blend the mashed raspberries until smooth and strain out the seeds. Add the raspberry puree to the cream mixture and stir well to combine.
5. Step 5: Pour the cream mixture into an ice cream maker and follow the manufacturer’s instructions, typically churning for 20-25 minutes until it reaches soft-serve consistency.
6. Step 6: When the ice cream is nearly done, add the chopped dark chocolate chunks and continue churning for another 2-3 minutes to mix them evenly.
7. Step 7: Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
8. Step 8: Once frozen, scoop the ice cream into bowls or cones and serve immediately.

Tips & Variations

• Use frozen raspberries if fresh aren’t available; just thaw and drain excess liquid before mashing.
• For extra raspberry flavor, stir in the optional raspberry puree along with the mashed fruit.
• Try swapping dark chocolate chunks for white or milk chocolate for a different twist.
• If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze, stirring every 30 minutes until firm to mimic churning.

Storage

Store the ice cream in an airtight container in the freezer for up to two weeks. To soften before serving, let it sit at room temperature for 5-10 minutes or microwave briefly in short bursts.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work well. Thaw them completely and drain any extra liquid before mashing to avoid watering down the ice cream.

What if I don’t have an ice cream maker?

You can still make this recipe by freezing the mixture in a shallow container and stirring it vigorously every 30 minutes until it becomes firm to prevent ice crystals from forming.

Raspberry Chocolate Chunk Ice Cream Recipe

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★★★★★

4.7 from 79 reviews

• Author: Julian
• Total Time: 4 hours 45 minutes (including freezing time)
• Yield: Approximately 6 servings 1x

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Description

This homemade Raspberry Chocolate Chunk Ice Cream combines creamy vanilla-infused ice cream with fresh raspberry puree and rich dark chocolate chunks for a perfect balance of fruity tartness and decadent chocolate. This recipe is ideal for ice cream lovers seeking a refreshing and indulgent dessert made from simple, fresh ingredients.

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Ingredients

Scale 1x2x3x

Base Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tsp pure vanilla extract
• Pinch of salt

Raspberry Mixture

• 1 cup fresh raspberries (or frozen, thawed)
• 1 tbsp lemon juice
• 1/4 cup raspberry puree (optional, for extra flavor)

Add-ins

• 1/2 cup dark chocolate (around 70% cocoa), chopped into chunks

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Instructions

1. Mix the Dairy and Sugar: In a medium mixing bowl, whisk together the heavy cream, whole milk, and granulated sugar until the sugar is completely dissolved. This ensures a smooth and creamy base.
2. Add Flavorings: Stir in the pure vanilla extract and a pinch of salt to the cream mixture. The salt enhances the overall flavors.
3. Prepare the Raspberries: In a separate bowl, mash the fresh raspberries with lemon juice until they begin to release their juices, creating a chunky puree texture.
4. Optional Smoothing and Combining: For a smoother ice cream texture, blend the mashed raspberries until smooth and strain out the seeds. Add this raspberry puree into the cream mixture and stir well to combine all flavors evenly.
5. Churn the Ice Cream: Pour the combined mixture into an ice cream maker and follow the manufacturer’s instructions. Typically, this will take around 20-25 minutes to reach a soft-serve consistency.
6. Add Chocolate Chunks: When the ice cream is almost done churning, add the chopped dark chocolate chunks and continue churning for another 2-3 minutes, allowing the chocolate to distribute evenly.
7. Freeze to Set: Transfer the churned ice cream into an airtight container and freeze for at least 4 hours or until firm enough to scoop.
8. Serve: Once fully frozen, scoop the raspberry chocolate chunk ice cream into bowls or cones and serve immediately to enjoy its fresh and rich flavors.

Notes

• Using fresh raspberries provides the best flavor, but thawed frozen raspberries work well too.
• If you prefer no seeds, be sure to strain the raspberry puree before mixing.
• Adjust the sugar amount to taste depending on the sweetness of the raspberries.
• For extra richness, chilling the ice cream base mixture before churning is recommended.
• Dark chocolate with at least 70% cocoa provides a nice contrast to the tart raspberries.
• Storage: Keep leftover ice cream in an airtight container to prevent ice crystals and freezer burn.

• Prep Time: 20 minutes
• Cook Time: 25 minutes (churning time)
• Category: Dessert
• Method: Ice Cream Maker (Churning), Freezing
• Cuisine: American

Keywords: raspberry ice cream, chocolate chunk ice cream, homemade ice cream, frozen dessert, summer dessert, raspberry puree, dark chocolate dessert