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–+ servings
Raspberry Chocolate Chunk Ice Cream

Creamy Raspberry Chocolate Chunk Ice Cream You’ll Love

This Homemade Raspberry Chocolate Chunk Ice Cream combines dark chocolate and fresh raspberries for a refreshing summertime treat.
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Prep Time 15 minutes
Cook Time 25 minutes
Freezing Time 4 hours
Total Time 4 hours 40 minutes
Servings: 6 cups
Course: Dessert
Cuisine: Homemade
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ice Cream Base
  • 2 cups Heavy Cream Use full-fat coconut cream for a dairy-free version.
  • 1 cup Whole Milk Almond milk can be used for a dairy-free alternative, but the texture may vary.
  • 3/4 cup Granulated Sugar Honey or maple syrup can be used, but adjust the quantities.
  • 1 teaspoon Vanilla Extract Use vanilla bean if available for a more intense flavor.
For the Flavor
  • 2 cups Fresh Raspberries Frozen raspberries can be used; just ensure they are thawed before mashing.
  • 1 tablespoon Lemon Juice Lime juice can be used for a different citrus note.
  • 1 cup Dark Chocolate Chunks Use dairy-free chocolate for allergies or vegan preferences.
  • 1/2 cup Optional More Raspberry Purée Can be prepared using additional raspberries blended into a smooth purée.

Equipment

  • Ice Cream Maker

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, whisk together the heavy cream, whole milk, and granulated sugar until the sugar completely dissolves.
  2. Stir in the vanilla extract and a pinch of salt into your creamy mixture, mixing well to combine.
  3. In a separate bowl, mash the fresh raspberries with lemon juice until they’re juicy and fragrant.
  4. Fold the raspberry purée gently into the ice cream base, ensuring an even distribution of flavor and color throughout.
  5. Pour the combined mixture into your ice cream maker and churn it for about 20-25 minutes, or until you achieve a soft-serve consistency.
  6. With about 2-3 minutes left of churning, add in the chopped dark chocolate chunks.
  7. Transfer the churned ice cream into an airtight container and place it in the freezer for at least 4 hours.
  8. When ready to serve, scoop it into bowls or crispy waffle cones and garnish with fresh mint leaves.

Nutrition

Serving: 1cupCalories: 400kcalCarbohydrates: 40gProtein: 4gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 9gCholesterol: 80mgSodium: 100mgPotassium: 200mgFiber: 3gSugar: 30gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

Chill all your ingredients before mixing to enhance the whipping process. If lacking an ice cream maker, pour the mixture into a shallow dish and stir every 30 minutes until creamy.

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