Satisfy your sweet tooth with our no-churn raspberry chocolate ice cream recipe. Enjoy the rich taste of chocolate and raspberry in every scoop.
There’s nothing quite like a scoop of homemade ice cream, especially when it’s bursting with the fresh and vibrant flavours of raspberries and rich dark chocolate. And the best part? You don’t need an ice cream maker to whip up this luscious dessert. This no-churn raspberry chocolate ice cream is so easy to make that you’ll always want to keep a batch in your freezer.
Imagine creamy, smooth ice cream packed with the natural sweetness of ripe raspberries and the decadence of chopped dark chocolate. The raspberries’ tartness perfectly balances the chocolate’s richness, creating a gorgeous flavour combination.
The Magic Behind No-Churn Raspberry Chocolate Ice Cream
No-churn ice cream is a game-changer for home cooks who don’t have an ice cream maker—the secret lies in the combination of whipped cream and condensed milk. The whipped cream provides the creamy texture we all love in our ice cream, while the condensed milk adds sweetness and helps prevent ice crystals from forming. With just a few additional ingredients like vanilla extract, you can create a base for homemade ice cream that rivals the flavours you find at an ice cream parlour.
Understanding the Basics of No-Churn Ice Cream
To make no-churn ice cream, you’ll need a few key ingredients: double cream, condensed milk, and your choice of flavourings. The heavy cream and condensed milk is whipped until it reaches soft peaks, creating a light and fluffy base. From there, you can mix in your desired flavours: fruit puree, chocolate, or any other delicious addition. The best part? No ice cream maker is required. Just freeze the mixture until it’s firm and scoopable, and you’ll have a homemade treat that rivals any store-bought ice cream.
Ingredients for Raspberry Chocolate Ice Cream
It’s all about the tasty ingredients when making raspberry chocolate ice cream. First, you’ll need fresh or frozen raspberries to create a vibrant raspberry puree. The sweet-tart flavour of the raspberries will shine through in every bite. Next, you’ll want to chop up some dark chocolate to add richness and a satisfying crunch to the ice cream.
Choosing the Best Raspberries for Your Ice Cream
Choosing the best raspberries for optimal flavour is essential when making raspberry ice cream. Look for ripe, plump, and juicy raspberries, fresh or frozen. If using frozen raspberries, we need to cook them down to make the puree. Adding a splash of lemon juice to the puree will enhance the raspberries’ natural tartness and brighten the overall flavour of the ice cream. If you prefer a smooth texture without the seeds, strain the raspberry sauce before adding it to the ice cream base.
Selecting Chocolate – Dark vs. Milk vs. White
You have a few options when selecting the perfect chocolate for your raspberry ice cream. Dark chocolate, with its higher cocoa content and rich flavour, pairs beautifully with the tartness of the raspberries. Look for high-quality dark chocolate with at least 70% cocoa for the best results. If you prefer a milder flavour, you can opt for milk chocolate, which adds a creamy sweetness to the ice cream. White chocolate’s smooth, buttery taste contrasts with the bright raspberry flavour. Whichever type of chocolate you choose, chop it into small pieces to ensure even distribution throughout the ice cream.
Making The Puree
To make the raspberry puree, we must cook the raspberries with sugar and lemon juice. Once the sugar has dissolved and the fruit has softened, we will blitz it until it is smooth. You can do this in a blender or use a stick blender. I like to strain the raspberry puree once it has been blitzed to remove all the seeds, but you can skip this step if you don’t mind seeds in your ice cream. The puree is left to cool before making the ice cream.
How To Make No-Churn Raspberry Chocolate Ice Cream
Preparing Your Ingredients
Before making the ice cream, it’s essential to prepare your ingredients. Here’s what you’ll need:
- Fresh or frozen raspberries for the raspberry puree
- Dark chocolate, chopped into small pieces for a decadent addition
- Double cream to create a creamy base
- Sweetened condensed milk to add sweetness and creaminess
- Vanilla extract for a hint of flavour
Before starting, make sure to have all your ingredients measured and ready to go. This will make the ice cream-making process super easy. Chop the chocolate into small pieces, and have your chilled raspberry puree at the ready.
Combining Ingredients for Maximum Flavour
To create the perfect raspberry chocolate ice cream, combining the ingredients in the right order and method is essential. Here’s how to do it:
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In a large bowl, whip the double cream, vanilla extract and condensed milk until soft peaks form. This will create a light and fluffy base for the ice cream.
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Pour the raspberry puree and stir into the ice cream mixture until combined.
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Add the chopped chocolate and gently fold it into the mixture. Make sure the chocolate is evenly distributed throughout the ice cream.
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Transfer the mixture to a freezer-safe container and smooth the top with a spatula. I like to use a bread tin; it’s the perfect size and shape.
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Cover the container with a lid or plastic wrap and freeze for at least 4 hours, or until the ice cream is firm.
Freezing to Perfection: Tips and Tricks
Freezing the ice cream properly is crucial to achieving the perfect texture. Here are some tips and tricks to ensure your ice cream freezes to perfection:
- Use a freezer-safe container with a tight-fitting lid to prevent ice crystals from forming.
- Place the container in the coldest part of your freezer, such as the back or bottom shelf.
- Avoid opening the freezer unnecessarily to maintain a consistent temperature.
- Allow the ice cream to freeze for at least 4 hours or until firm to the touch.
- To serve, remove the container from the freezer and allow the ice cream to soften for a few minutes before scooping.
Fun Mix-ins for an Extra Special Treat
Adding mix-ins to your raspberry chocolate ice cream can take it from delicious to extraordinary. Here are some fun mix-in ideas to try:
- Chocolate chips: Add a handful for extra bursts of chocolatey goodness.
- Banana chocolate chip: Mash a ripe banana and stir it into the ice cream mixture along with the chopped chocolate for a tasty twist on this classic flavour combination.
- Natural flavour: Experiment with different natural flavours, such as mint extract or almond extract, to add a unique twist to your ice cream.
Reviving Frozen Ice Cream to Its Creamy State
If your homemade raspberry chocolate ice cream has been frozen for a while and has become hard, you can try a few tricks to revive it to its creamy state. The first step is to let the ice cream sit at room temperature for 5-10 minutes to soften slightly.
Once the ice cream has softened, use a rubber spatula to gently mix and fold it. This will help break up any ice crystals and incorporate air back into the mixture, resulting in a smoother texture. Be careful not to overmix the ice cream, as this will affect its overall texture.
Frequently Asked Questions
Can I Use Fresh Raspberries Instead of Frozen?
Yes, you can use fresh raspberries instead of frozen in this recipe. Simply cook for less time with the sugar until softened and the sugar has dissolved, then puree.
How Long Does No-Churn Ice Cream Last in the Freezer?
No-churn ice cream can last in the freezer for 2-3 months. However, for the best quality and flavour, it is recommended that it be consumed within the first month. The ice cream’s fat content helps prevent ice crystals from forming, which can affect the texture and taste of the ice cream over time.
Try Another Recipe
No Churn Raspberry Chocolate Ice Cream
Equipment
- 1 large mixing bowl
- 1 saucepan
- 1 large freezer safe container
- 1 stick blender
- 1 hand blender
- 1 offset spatula
Ingredients
- 1 can condensed milk
- 600 ml double cream
- 2 tsp vanilla extract
- 100 g dark chocolate
- 350 g frozen raspberries
- 1 tsp lemon juice
- 250 g caster sugar
Instructions
- Begin by making the raspberry puree, heat the raspberries with the sugar and lemon juice over medium heat until the raspberries have softened and the sugar has dissolved
- Blitz the mixture with a stick blender until smooth
- Pass the mixture through a fine mesh sieve to remove the seeds, then let the puree cool before making the ice cream
- Chop the chocolate into fine shards
- Once the puree has cooled, whip the double cream, vanilla and condensed milk together in a large mixing bowl until it reaches soft peaks.
- Add the puree and stir into the ice cream base until fully combined.
- Add the chopped chocolate and fold into the mixture so it is fully combined.
- Pour the mixture into a freezer safe container and cover with a lid or cling film.
- Freeze for at least 4 hours
Notes
- Be careful not to overwhip the cream mixture as this can result in grainy ice cream. Whip until it just reaches soft peaks.
- If you buy pre-made raspberry puree, you will need around 300ml to make this ice cream.