This No Churn Raspberry Chocolate Ice Cream needs only a handful of ingredients and can be made in under ten minutes. With no ice cream maker needed, this bright, vibrant treat can be made with fresh or frozen raspberries for year-round enjoyment.
Ice creams can be made in two ways, traditional-style custard base ice cream that uses eggs, sugar and milk as the core ingredients. Made on the stovetop this style of ice cream requires churning in an ice cream machine to incorporate air for a light, creamy texture. The other style of ice cream that can be made, is a no-churn ice cream that doesn't require specialist equipment and is also egg-free.
The homemade Raspberry Ice Cream recipe I'm sharing today is an easy summer dessert full of fresh raspberry flavour using the no-churn method. The raspberries are blended into a purée and added to the ice cream base along with finely chopped dark chocolate. Once frozen the sweet, bright raspberry flavour shines through and the texture is smooth and creamy with the amazing crunch of the chopped chocolate. It's absolutely dreamy.
What is no-churn ice cream?
What do we mean by no-churn ice cream? It means that no ice cream machine is needed to create the ice cream. Usually made from a combination of whipped cream and condensed milk, the air incorporated into the cream creates the creamy texture we expect from ice cream.
With the addition of vanilla extract, you have the base of a fantastic no-churn ice cream. From here you can customise it with any flavourings, sauces or fruit like I've done today.
Why you'll love this recipe
- Needs only six ingredients. With only a handful of ingredients needed for the base and 2 for the flavouring, it's incredible how this ice cream packs a punch.
- Quick and easy to make. Three simple steps are all it takes to make this creamy delight. Using a blender and electric whisk only, the joy of this dessert is that there's no need for an ice cream machine.
- Make this homemade ice cream any time of year. Fresh raspberries aren't always available but don't you worry, this recipe works brilliantly with frozen raspberries too.
- Family-friendly dessert. Being egg-free, it suits everyone. Freeze into popsicle moulds for the kids or serve with a sophisticated raspberry coulis for the adults.
What ingredients you'll need
Raspberries - When in season and abundant then use fresh, juicy raspberries. The taste is unbelievable. However, for the rest of the year or for more cost-effective options (fresh raspberries can be pricey!), then go for frozen raspberries. Just defrost them before using them.
Whipping Cream - Double or heavy cream is best as we need a cream with a high-fat content. The higher the fat content the richer the taste and creamier the texture. Cream with a 38% or higher fat content, such as double cream, is perfect.
The fat coats the ice crystals that naturally form during the freezing process and prevents them from enlarging which in turn promotes lightness and smoothness.
Sweetened condensed milk - is the second most important ingredient of any no-churn ice cream. Made of a pre-cooked blend of milk and sugars, it acts as a sweetener but also with a low freezing point, it helps to soften the overall texture as it inhibits the formation of ice crystals.
Powdered icing sugar - Raspberries have that incredible sweet-tart juxtaposition that we all know and love. But a little extra sugar helps to bring out the sweetness. Using powdered sugar just means that there are no sugar granules to dissolve. I'm all about ease!
Chocolate - last but not least, dark chocolate works brilliantly with raspberries. The dark bitter notes sit beautifully against the sweetness of the ice cream. If you prefer to use milk chocolate or even white chocolate, then they would be amazing in it too.
How to make raspberry ice cream
I can't tell you how easy this is to make. Once you learn how to make a no churn ice cream, you'll be making it on repeat all summer long, as it's that simple! I've warned you!
*Be sure to see the recipe card below for the full ingredients list & instructions!*
1. Make the raspberry puree.
Blend the raspberries. Add the raspberries into the cup of a blender and pulse until they are puréed and in liquid form. (Image 1 & 2) If you don't have a blender then you can use an immersion stick blender.
TIP: If you don't have a blender.
The aim is to get the raspberries into a puree and then remove the seeds. If you don't have a blender then pop the raspberries into a saucepan and add 2 or so tablespoons of lemon juice or water. Heat the raspberries on low until they start to break down. Gently mash them with a fork to release their juices.
Once all the raspberries are broken up and mashed remove them from the heat and pass the sauce through a fine-mesh sieve. Make sure to use a spoon or rubber spatula to push all the pulp through, discarding only the seeds. Let the purée come to room temperature before adding to the ice cream base.
Pass the purée through a fine-mesh sieve. Don't forget to scrape all that delicious raspberry sauce on the underside of the sieve. Depending on the juiciness of your raspberries, you should get approximately 400ml of raspberry purée (Image 3).
Add the icing sugar and lemon juice to the raspberry purée and divide the mixture. Sift the powdered icing sugar into the sauce and add the lemon juice. Give it a good whisk until it's combined and lump-free (Image 4 & 5).
I love to add some of the raspberry sauce on top of the ice cream to decorate, so set aside ¼ cup (60ml) or so to one side (Image 6). The rest we'll add directly into the ice cream to give it its raspberry flavour.
2. Make the ice cream base.
Whisk the cream in a large bowl until soft peaks form. The air that we're adding into the mixture helps give the ice cream is light and creamy texture. I use hand-held electric beaters to do this but if you want the arm work out, then by all means do it by hand! (Image 7)
Add in the condensed milk and vanilla extract and whisk on low to combine (Image 8).
3. Mix the puree and ice cream base together.
Add in the raspberry purée and chocolate. Pour in the majority of the raspberry purée, add in the chopped chocolate and fold or whisk through until combined (Image 9 & 10). I don't worry too much if there are still some swirls throughout.
4. Layer and freeze. I use a metal 2lb loaf pan to freeze the ice cream in, but use whatever container you prefer. Now the fun part!! Pour the mixture into a freezer-safe pan (Image 11). Drizzle the reserved purée over it. Decorate with a couple of fresh raspberries and a sprinkle of chocolate, cover with baking paper and plastic wrap and freeze for a minimum of 4 hours (Image 12, 13 & 14).
TIP: Make it look professional.
You know the open tubs of ice creams that you see behind the glass counters in your local gelateria. The one thing they all have in common is their amazing presentation.
Each of the individual ice cream tubs doesn't just have the ice cream, it's decorated with the ingredients within that ice cream. You then know exactly what the ice cream flavour is and it's totally more enticing. We eat with our eyes! Whether it's broken up Ferrero Rocher over a chocolate hazelnut ice cream or mango sauce over a mango sorbet, the principle is the same.
For our ice cream, we're going to decorate it with the last of the purée, a couple of crushed raspberries and a sprinkle of chopped chocolate. Doesn't it look great!
Serve. You'll need to remove the ice cream about ten minutes before serving, just to allow it to soften slightly. Dip the ice cream scoop in hot water and scoop out the delicious raspberry chocolate ice cream. Serve scoops in a bowl topped with a couple of fresh raspberries.
- Mixed berry ice cream: Substitute some of the raspberries for a combination of raspberries, strawberries and blackberries for a mixed berry delight. The taste will be berrytastic! (Sorry, had to do it!)
- Raspberry Ripple Ice Cream: Half the raspberry puree quantity, instead of adding the purée and mixing it through, make the base and layer the ice cream and puree in the pan. Then swirl through with a knife.
- Lemon Raspberry Ice Cream: Add in zest and ½ a cup of lemon juice into the raspberry ice cream. Double the icing sugar to up the sweetness.
- Strain the seeds. There are a lot of raspberries in this recipe and the number of seeds, if left in, can be a bit too crunchy. I prefer to remove them to help with a smooth texture.
- Whip the cream to soft peaks first. Incorporating air into the cream before adding the condensed milk means the maximum chance of smooth ice cream. Whip to soft peaks but if you get to firm peaks, don't worry. Just don't take it any further, otherwise, you'll make yourself butter!
- Leave out for a couple of minutes before serving. Some ice crystals will form during the freezing process. Taking the ice cream out a little ahead of time helps some of those crystals to soften.
- Perfect to use as an ice cream sundae. Layer up the raspberry chocolate ice cream with some hot fudge sauce, extra raspberries and some chopped almonds. What a showstopping treat!!
How to store and freeze
To store: The Raspberry Ice Cream lasts for up to 1 month in the freezer. Just make sure the container is covered so as to minimise ice crystals forming.
Equipment you’ll need
- Blender: This is needed to create the raspberry purée. An immersion stick blender will also work. However, if you don't have either, then check out the notes in my recipe card for my alternative option.
- Hand-held electric beater: The quickest way to whip air into your cream is with hand-held beaters. You don't need a fancy brand - for years I used a $15 beaters from Australia. It took my parent-in-law to gift me a Kitchen Aid Beaters when writing my cookbook for me to upgrade! You can definitely whip the cream by hand- it just might take a little while.
More recipes using raspberries
If you tried this Raspberry Ice Cream or any other recipe on my website, please let me know how you go in the comments below. I love hearing from you. Also, please leave a star rating whilst you're there!
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Raspberry Chocolate Ice Cream Recipe
- Blender or immersion blender. (See notes if you have neither.)
- Electric Hand held beaters
- 375 g fresh raspberries, frozen can also be used (see notes)
- 60 ml fresh lemon juice
- 80 g powdered icing sugar (confectioners’ sugar)
- 480 ml double cream (heavy cream)
- 390 g condensed milk, 1 can
- 1 tablespoon vanilla extract
- 100 g dark chocolate, finely chopped
- Make the raspberry puree. Add the raspberries into a cup from a blender. Pulse until liquefied. Pass the raspberries through a fine-mesh sieve set over a bowl. Scrap the underside of the sieve where some of the puree will have collected and discard the seeds. Sift into the puree the powdered icing sugar and add in the lemon juice. Whisk until fully incorporated. Set aside 60ml (¼ cup) to decorate the top of the ice cream with (Optional).
- Make the ice cream base. Add the whipped cream to a large mixing bowl. Using electric hand-held beaters, whip until soft peaks form. Add into the bowl the condensced milk and vanilla extract and whip on low until combined.
- Mix the puree and ice cream base together. Pour the raspberry puree into the ice cream base and add the chopped chocolate. Whisk on low or fold in with a rubber spatular, until just combined.
- Layer into container and freeze. Pour raspberry ice cream into a freezer-safe ice cream container and level with the back of a spoon. Optional: Decorate with a drizzle of the remaining raspberry puree, a couple of crushed fresh raspberries and a sprinkle of chopped chocolate.Lay parchment paper over the ice cream and then wrap the container in plastic wrap. (Or place a lid over your specific container). Freezer for a minimum of 4 hours or until solid.Remove from the freezer at least 10 minutes before serving.
All recipes are developed and tested in Metric grams. I strongly recommend that you bake using digital scales for a more accurate result. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.