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Raspberry Chocolate Chunk Ice Cream Recipe

★★★★★

4.7 from 79 reviews
  • Author: Julian
  • Total Time: 4 hours 45 minutes (including freezing time)
  • Yield: Approximately 6 servings 1x

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.

Ingredients

Scale

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

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

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Find it online: https://juliandempsey.com/raspberry-chocolate-chunk-ice-cream-recipe/