Description
A vibrant and creamy raspberry ice cream with dark chocolate chunks, perfect for summer gatherings or a fancy dessert.
Ingredients
Scale
- 2 cups fresh raspberries
- 1 cup granulated sugar (divided: 1/2 cup and 1/2 cup)
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chunks (70% cacao recommended)
Instructions
- Combine raspberries and 1/2 cup sugar in a medium saucepan over medium heat, stirring occasionally.
- Cook until the berries break down and the mixture thickens, about 8–10 minutes.
- Remove from heat and press through a fine sieve to remove seeds. Chill the coulis until cold.
- In a large bowl, whisk together the remaining 1/2 cup sugar, heavy cream, whole milk, and vanilla until the sugar dissolves.
- Fold the cooled raspberry coulis into the cream base until streaked but evenly distributed.
- Stir in the dark chocolate chunks.
- Pour the mixture into your ice cream maker and churn according to the manufacturer’s directions until it reaches soft-serve consistency (usually 20–30 minutes).
- Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm. Scoop and serve.
Notes
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Ice Cream Maker
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 320
- Sugar: 24g
- Sodium: 60mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Raspberry Chocolate Chunk Ice Cream, summer dessert, homemade ice cream