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Raspberry ice-cream scooped into pink bowl.

Raspberry Chocolate Ice Cream Recipe

Emma Duckworth
This easy no-churn Raspberry Chocolate Ice Cream is perfect for long hot days. It’s creamy and light and packed full of fresh raspberries with the bonus of a little chocolate crunch.
5 from 2 votes
Prep Time 15 mins
Freezing Time 4 hrs
Total Time 4 hrs 15 mins
Method Ice-cream & Popsicles
Cuisine American/British
Servings 15
Calories 229 kcal

Equipment

  • Blender or immersion blender. (See notes if you have neither.)
  • Electric Hand held beaters

Ingredients
 

  • 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

Instructions
 

  • 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.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
To Store: Freeze ice cream in an air-tight container for up to one month.
Alternative if you don't have a blender. An immersion stick blender will work equally well. Or make the puree on the stovetop.
Add the raspberries into a saucepan and add 2 or so tablespoons of lemon juice. 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 the pan from the heat and pass the sauce through a fine-mesh sieve. Carry on as per the recipe method. Just let the purée come to room temperature before adding to the ice cream base.
TIP 1: 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.
Tip 2: 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!
Tip 3: 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.
Tip 4: 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!!

Nutrition

Calories: 229kcalCarbohydrates: 23gProtein: 3gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 43mgPotassium: 172mgFiber: 2gSugar: 21gVitamin A: 552IUVitamin C: 9mgCalcium: 103mgIron: 0.3mg
Keyword Raspberry chocolate ice cream, Raspberry Ice Cream
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