No Churn Raspberry Chocolate Ice Cream
Satisfy your sweet tooth with our no-churn raspberry chocolate ice cream recipe. Enjoy the rich taste of chocolate and raspberry in every scoop.
Servings 10
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.