Chocolate Raspberry Ice Cream

posted in: Chocolate, Desserts, Ice Cream        date:

Chocolate Raspberry Ice Cream

July, as many of you know, is National Ice Cream Month. I don’t know about you, but I love anything that celebrates ice cream because it’s my favorite dessert. It’s no wonder people love ice cream – with all the flavors, toppings and sauces, the varieties are practically endless. I’ve got some delicious recipes lined up for this month!

Homemade ice cream isn’t difficult, and this recipe is a great example of that. It has four ingredients, three of which I almost always have on hand. It’s been my experience in the past that ice creams as simple as this one don’t end up tasting as luxurious as their custard-based counterparts, but I’m happy to report I didn’t have that problem with this one. Eric loves the raspberry-chocolate combination the way I love strawberry and chocolate, so I knew this one would be a big hit with him. What I didn’t anticipate was how much I would like it. Don’t be deceived by the color of this ice cream. I know it looks one hundred percent chocolate, but the raspberry flavor really comes through. It’s reminiscent of a chocolate raspberry truffle – rich, creamy and decadent. Since I am one of those people that likes texture in my ice cream, I added some mini-chocolate chips. This is totally optional, but who’s going to complain over more chocolate? If you haven’t jumped on the homemade ice cream bandwagon, this is the perfect recipe to get you started.

Chocolate Raspberry Ice Cream

  • YIELD: about 3 cups
  • 1½ cups heavy cream

  • 5 tablespoons unsweetened Dutch-process cocoa powder

  • ⅔ cup sugar

  • 2 cups raspberries, fresh or frozen

  • ½ cup mini chocolate chips, optional

  • 1

    Combine the heavy cream, cocoa powder and sugar in a medium saucepan and whisk to combine. Set over medium heat and, whisking frequently, bring to a boil. Turn off the heat, add raspberries, cover and allow to sit for 10 minutes.

  • 2

    Using a blender, immersion blender or food processor, purée the mixture until smooth. Set a fine mesh strainer over a bowl and pour the mixture through it to remove any seeds. Cover and refrigerate until completely cool (I let mine cool overnight). Once cool, the mixture will be quite thick. Freeze in an ice cream maker according to manufacturer’s directions. Transfer to an airtight container, stir in the chocolate chips (if using) and store in the freezer to freeze completely.

  • I really need to make this again soon! Sounds like your expectations were just like mine. Glad you ended up loving it, too! Happy National Ice Cream Month!! 🙂

  • Mmm this sounds awesome!