Description
This Raspberry Chocolate Chunk Ice Cream recipe combines the fresh tartness of raspberries with rich, smooth chocolate chunks for an indulgently refreshing dessert. Made with a creamy base of heavy cream and whole milk, it features a homemade raspberry swirl cooked down to a vibrant puree and folded with chopped dark chocolate chunks. Churned to a soft-serve texture and then layered for beautiful marbling, this ice cream is perfect for summer treats or anytime you want a sophisticated homemade frozen dessert.
Ingredients
Scale
Raspberry Swirl
- 12 oz Fresh or frozen raspberries
- 1/4 cup Granulated sugar
- 1 tsp Lemon juice
Ice Cream Base
- 2 cups Heavy cream
- 1 cup Whole milk
- 3/4 cup Granulated sugar
- 1/4 tsp Salt
- 1 tbsp Vanilla extract
Chocolate Chunks
- 4 oz Dark chocolate bar (high quality, 60-70% cocoa solids, finely chopped)
Instructions
- Prepare the Raspberry Swirl: Combine the raspberries, 1/4 cup granulated 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.
- Strain and Chill the Raspberry Puree: Press the cooked raspberry mixture through a fine-mesh sieve into a small bowl to remove seeds. Discard the seeds. Let the raspberry puree cool completely, then chill in the refrigerator for at least 30 minutes, or until ready to use.
- Prepare the Ice Cream Base: In a large saucepan, combine heavy cream, whole milk, 3/4 cup granulated sugar, and salt. Heat over medium-low heat, stirring frequently, until the sugar is completely dissolved and the mixture is warm but not boiling. Remove from heat and stir in the vanilla extract. Pour the ice cream base into a large mixing bowl, cover, and refrigerate for at least 4 hours or overnight until thoroughly chilled.
- Prepare the Chocolate Chunks: Finely chop the dark chocolate bar into small, irregular chunks. Place them in a small bowl and set aside in the refrigerator until ready to use.
- Churn the Ice Cream: Pour the thoroughly chilled ice cream base into the frozen bowl of your ice cream maker. Churn according to the manufacturer’s instructions, typically for 20-25 minutes, until the ice cream is thick and resembles soft-serve.
- Layer and Freeze: Spoon about one-third of the churned ice cream into a freezer-safe container. Drizzle about one-third of the chilled raspberry swirl over the ice cream, then sprinkle with about one-third of the chocolate chunks. Repeat the layering process two more times, ending with the raspberry swirl and chocolate chunks on top. Use a knife or skewer to gently swirl the raspberry and chocolate through the ice cream, being careful not to overmix. Cover tightly and freeze for at least 4 hours or until firm enough to scoop.
Notes
- Use high-quality dark chocolate with 60-70% cocoa solids for the best flavor contrast.
- Chilling the ice cream base thoroughly before churning is essential for smooth texture.
- Ensure your ice cream maker bowl is well frozen as per manufacturer instructions for optimal churning.
- The raspberry swirl can be prepared a day ahead and kept refrigerated.
- Gently swirling the layers ensures a pretty marbled effect without blending the colors completely.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Keywords: raspberry ice cream, chocolate chunk ice cream, homemade ice cream, frozen dessert, berry swirl, dark chocolate ice cream
