Silky creamy Raspberry Ice Cream incorporates Dark Chocolate Chunks in this delectable Ice Cream. With less sugar than regular Ice Creams, the tartness and true flavor of the raspberries comes through. Add rich dark chocolate to the mix and it becomes a perfect balance of fruity and chocolatey flavors, with each bite offering a luxurious experience.
Raspberry Chocolate Ice Cream is the kind of dessert that’s both refreshing and indulgent at the same time, perfect for a summer treat or a special dinner.
Variations of Dark Chocolate Raspberry Ice Cream
There seem to be endless combinations of Raspberry and Chocolate combining in Ice Cream form. Use this recipe as a base and make the suggested tweaks to achieve the following flavors:
- Black raspberry chocolate chip: use black raspberries instead of red raspberries. See below for more info on what black raspberries are.
- White chocolate raspberry ice cream: substitute the dark chocolate with white chocolate chips or chunks. If chunks are preferred, buy a bar of chocolate and chop it up into the desired size of chunks.
- Raspberry chocolate chip ice cream: use chocolate chips instead of chunks.
- White chocolate raspberry truffle ice cream: Omit the raspberries when making the custard (ice cream base). Add 10 – 11 oz of shaved white chocolate instead. Add the white chocolate custard, once cooked, to the frozen bowl of the ice cream maker. After 20 minutes of churning, add 5 -6 oz of chopped up raspberry truffle candies to the final minutes of churning. Continue on following the basic recipe.
- Raspberry chocolate ice cream bars: prepare the recipe as usual. Once the ice cream has finished churning, pour it / spoon it into ice cream bar molds.
What is a Black Raspberry?
A black raspberry belongs to the same family as a red raspberry, they look similar except it has a black appearance. Any easy way to differentiate between a blackberry and a black raspberry is, a black raspberry has a hollow center where the stem once was.
Black raspberries are smaller and sweeter than their red counterparts. In stores they are more expensive because they are fragile and must be hand picked.
Black raspberries are ideal in jams, pies and especially good in ice cream!
Ingredients Used in Raspberry Chocolate Chunk Ice Cream
- Raspberries: fresh or frozen, I used frozen.
- Cream: heavy whipping cream (double cream).
- Milk: whole milk.
- Eggs: large, fresh, only the yolks will be used.
- Chocolate: block chocolate or chocolate bar chopped up into chunks. I used dark chocolate.
- Sugar: white, granulated.
How to Make Raspberry Dark Chocolate Chunk Ice Cream
Put the egg yolks, sugar and milk in a pot.
Mix well together and bring to a low boil. This creates a custard. Add a generous pinch of salt.
Pour cream into a separate bowl.
Once the custard reaches 170 degrees F. add a few spoonfuls into the bowl of cream. Mix well.
Add the remainder of the custard into the cream and mix well.
Add the raspberries to the bowl.
Mix well.
Add the contents of the bowl into the ice cream bowl of the ice cream machine.
Place the lid on and follow the manufacturer’s instructions for your ice cream machine. I used a Cuisinart and it took 20 minutes.
While the ice cream is churning, chop the chocolate into whatever size of chunks you would like.
Line a metal loaf tin with wax or parchment paper.
When the ice cream appears churched, remove the lid and add the chocolate chunks.
With the chunks added, replace the lid and churn for 20 seconds, just enough to incorporate them.
Scoop the contents of the ice cream bowl into the line loaf tin. Spread out evenly. Wrap well in plastic wrap and freeze, until ice cream hardens (at least 2 hours) or preferably overnight.
Equipment Use to Make Chocolate Raspberry Ice Cream
Cuisinart Ice Cream Maker is very easy to operate and does a great job churning ice cream.
This post contains an Amazon affiliate link. I earn a small commission (at no extra cost to you) if you purchase this ice cream maker from the link above. I only recommend products I use and love.
A Tip From Me
This is a churned Ice Cream. Most Ice Cream makers require the bowl to be frozen before use. These bowls are a double-walled aluminum bowl filled with a liquid that gels but doesn’t freeze solid.
Why is chilling the machine bowl so important? The custard (Ice Cream before it is churned and chilled) is poured into the bowl and cooling immediately happens. The machine merely churns the custard, it is the bowl that chills it. Without a pre chilled bowl, the ice cream will not cool sufficiently and ice crystals will form in the Ice Cream.
How do you know if the bowl is chilled enough? Shake it! If you hear liquid it is not ready. If there is no sound, then rest assured the liquid has frozen and the bowl is ready to be used.
Chill the bowl in a deep freezer if possible. Cover the top of the bowl with plastic cling film and secure the film to the bowl using an elastic band. This ensures dust and foreign debris will not stick to the walls of the bowl.
Serving Suggestion
In keeping with the Chocolate Raspberry theme, this Ice Cream would be a wonderful accompaniment for this easy to make Chocolate Raspberry Tart.
Got Questions?
I’ve got answers – hopefully!
They are an excellent combination, both are not overly sweet allowing the fruit forward and deep earthy flavors to come through.
See the answer to the above question regarding taste. Regarding appearance, the deep pink and dark brown colors and vastly different textures mean that raspberries and chocolate are a match made in heaven
Milk chocolate provides a creaminess welcomed by the tartness that is sometimes present in raspberries. If milk chocolate is preferred over dark chocolate, then by all means use milk chocolate in this recipe.
Similar Recipes
If you are looking for another Raspberry recipe, try this delicious Peach Melba Tart that uses fresh raspberries, or this Lemon Lavender Ice Cream if you are looking for an alternative Ice Cream treat.
Silky Raspberry Dark Chocolate Chunk Ice Cream
Equipment
Ingredients
- 1 pint heavy whipping cream
- 8 oz whole milk
- 6 egg yolks
- 4 oz sugar
- 11 oz raspberries frozen or fresh
- 5 oz dark chocolate chunks
Instructions
- Put the egg yolks, sugar and milk in a pot.
- Mix well together and bring to a low boil. This creates a custard. Add a generous pinch of salt.
- Pour cream into a separate bowl.
- Once the custard reaches 170 degrees F. add a few spoonfuls into the bowl of cream. Mix well.
- Add the remainder of the custard into the cream and mix well.
- Add the raspberries to the bowl. Mix well.
- Add the contents of the bowl into the ice cream bowl on the ice cream machine.
- Place the lid on and follow the manufacturer's instructions for your ice cream machine. I used a Cuisinart and it took 20 minutes.
- While the ice cream is churning, chop the chocolate into whatever size of chunks you would like.
- Line a metal loaf tin with wax or parchment paper.
- When the ice cream appears churched, remove the lid and add the chocolate chunks.
- With the chunks added, replace the lid and churn for 20 seconds, just enough to incorporate them.
- Scoop the contents of the ice cream bowl into the line loaf tin. Spread out evenly. Wrap well in plastic wrap and freeze, until ice cream hardens (at least 2 hours) or preferably overnight.
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