Introduction

This Raspberry Chocolate Chunk Ice Cream combines tart, fresh raspberry swirls with rich dark chocolate chunks for a delightful homemade treat. Creamy and refreshing, it’s perfect for summer or any time you want a special dessert.

A white bowl filled with three scoops of pink ice cream mixed with chunks of dark chocolate and bits of red raspberry throughout. There are several fresh whole raspberries placed around and on top of the ice cream scoops. The bowl sits on a coarse woven fabric with a silver spoon nearby, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz Fresh or frozen raspberries
1/4 cup Granulated sugar (for raspberry swirl)
1 tsp Lemon juice
2 cups Heavy cream
1 cup Whole milk
3/4 cup Granulated sugar (for ice cream base)
1/4 tsp Salt
1 tbsp Vanilla extract
4 oz Dark chocolate bar (60-70% cocoa solids, finely chopped)

Instructions

Step 1: Prepare the raspberry swirl by combining raspberries, 1/4 cup sugar, and lemon juice in a medium saucepan. Cook over medium heat, stirring occasionally, until the raspberries break down and the sugar dissolves, about 5-7 minutes.
Step 2: Press the cooked mixture through a fine-mesh sieve into a bowl to remove seeds. Discard the seeds, then let the puree cool completely. Chill in the refrigerator for at least 30 minutes.
Step 3: For the ice cream base, combine heavy cream, whole milk, 3/4 cup sugar, and salt in a large saucepan. Heat over medium-low, stirring frequently, until the sugar dissolves and the mixture is warm but not boiling. Remove from heat.
Step 4: Stir in vanilla extract, then pour the mixture into a large bowl. Cover and refrigerate for at least 4 hours or overnight until thoroughly chilled.
Step 5: While the base chills, finely chop the dark chocolate into small chunks. Place them in the refrigerator until needed.
Step 6: Once chilled, pour the ice cream base into your ice cream maker and churn according to the manufacturer’s instructions, about 20-25 minutes, until thick and soft-serve consistency.
Step 7: In a freezer-safe container, layer one-third of the ice cream, then drizzle one-third of the raspberry swirl and sprinkle one-third of the chocolate chunks. Repeat layering two more times, finishing with swirl and chocolate on top.
Step 8: Gently swirl the raspberry and chocolate through the ice cream with a knife or skewer, being careful not to overmix. Cover tightly and freeze for at least 4 hours until firm enough to scoop.

Tips & Variations

Use fresh raspberries for a brighter flavor, but frozen works well too—just thaw before cooking.
For extra texture, try adding toasted almonds or chopped pistachios along with the chocolate chunks.
If you don’t have an ice cream maker, pour the base into a shallow container and freeze, stirring vigorously every 30 minutes until set.

Storage

Store the ice cream in an airtight container in the freezer for up to 2 weeks. To soften before serving, let it sit at room temperature for 5-10 minutes. Stir gently if needed to loosen the texture.

How to Serve

A white bowl filled with three scoops of pink raspberry ice cream mixed with chunks of dark chocolate, showing swirls of red raspberry sauce throughout, topped with a few whole fresh raspberries placed both inside and around the bowl; the bowl sits on a textured brown mat, with a silver spoon beside it, all set on a white marbled surface with a blurred brown and red background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work well. Just thaw them before cooking to ensure they break down smoothly for the swirl.

How do I prevent ice crystals in homemade ice cream?

Chilling the ice cream base thoroughly before churning and storing the finished ice cream in a tightly sealed container helps reduce ice crystals for a creamier texture.