Chocolate lovers will be obsessed with this Dark Chocolate Raspberry Ice Cream. Very few homemade ice cream recipes are this good - and your taste buds will agree! The decadent flavor creates the perfect delicious ice cream.
If you're new to the world of dark chocolate ice cream, get ready to love it. It has the perfect creamy texture with less sugar than other types of desserts. Also, the ice cream flavor isn't overly sweet, which is something that I really love. The perfect time of year to eat this yummy ice cream is all the time. Seriously, don't delay.
Even though this is a churn ice cream recipe with an ice cream machine needed, it's worth the process and time. Being able to go to my freezer and have my favorite flavor of ice cream on hand when the craving strikes is priceless - and an amazingly delicious feeling! (and taste!)
Be sure to check out my Black Forest Ice Cream and Fruity Pebbles Ice Cream for two other deliciously creamy options. Or go all out and make a Chocolate Raspberry Tart.
Ingredients
- Heavy cream - This is needed to create the richness and thickness for the base.
- Whole milk - Whole milk is key as the added fat is needed.
- Cocoa powder - This gives the dark chocolate flavor and look.
- Sugar - For sweetness.
- Egg yolks - Adding raw egg yolks makes ice cream extra creamy. See the top tip below for alternatives.
- Vanilla extract - Vanilla enhances the other flavors in the ice cream.
- Frozen raspberries - You can also use fresh raspberries, but they will break apart easily.
- Dark chocolate chunks - For more chocolate flavor.
See recipe card for quantities.
How to Make Dark Chocolate Raspberry Ice Cream
Step One: Add the first 6 ingredients on the ingredients list in a bowl and blend them until they are smooth.
Step Two: Pour the blended ingredients into an ice cream maker and follow the directions according to the manufacturer.
This is what the ice cream should look like when churning is complete.
Once you remove the blade, scrape all the ice off of it back into the bowl. Then add the mix-ins of your choice.
Step Three: Once the ice cream has finished, mix in the chopped chocolate and the raspberries.
Step Four: Put the ice cream in a freezer-safe container and freeze it for 3-4 hours.
Top Tip
If you do not want to use raw egg yolks in the ice cream, you can use pasteurized eggs or temper the ice cream base.
Substitutions
Check out these options for swapping out some of the ingredients:
- Dark chocolate shards - You can add varied sizes of chocolate to this recipe. It's a great way to turn this into chocolate chunk ice cream. Dark chocolate chips are great options as well.
- Raspberry purée - In place of the frozen raspberries, you can use puree. You'll just need to have a fine-mesh sieve so that you can remove any seeds. Or swirl in some seedless raspberry jam.
Variations
​Here are some ways that you can vary the full ingredients list to try new flavors.
- Change up the flavors - This chocolate base recipe is excellent on its own. You can omit the raspberries and turn it into any flavor you like. Mint chocolate chip is one of our faves. Just add peppermint extract and chocolate chips.
- Lemon juice - A squeeze of fresh lemon juice is a fun way to add a pop of citrus flavor.
- Add toppings - Don't forget that when you make your own ice cream, toppings are fair game! Adding a raspberry swirl on top or creating a cracking dark chocolate shell are all fun ideas. You can even opt for fresh raspberries or sprinkles. The topping options are endless!
Make sure to have this Chocolate Coffee Ice Cream Recipe on your radar as well!
Equipment
I use my Cuisinart ice cream maker for this recipe, but any ice cream maker will work. You may also want to use a food processor if you're breaking up a chocolate bar.
Storage
​Proper storage of ice cream is key! Use a freezer-safe container for any leftovers, and make sure that you allow at least a couple of hours for the ice cream to firm up in the fridge before eating.
I recommend 3 to 4 hours at a minimum, but some people can't wait that long.
If you notice ice crystals on the ice cream, it's an indicator that the container didn't work well and the ice cream is now freezer-burnt.
Common Questions
You can. Just leave out the cocoa powder and continue with the rest of the recipe on the recipe card.Â
A big key to getting that perfect ice cream scoop is to let it freeze and firm before scooping. Once the time has passed, use an ice cream scooper to scoop out the ice cream, add it to your bowl, and pile on the toppings.Â
If you scoop too early, it will be melty - but still delicious.Â
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📖 Recipe
Dark Chocolate Raspberry Ice Cream Recipe
Equipment
- Ice Cream Maker
Ingredients
- 1.5 cups heavy cream
- 1 cup whole milk
- ¾ cup cocoa powder
- ¾ cup sugar
- 3 egg yolks ***
- ½ teaspoon vanilla extract
- 1 cup frozen raspberries
- ½ cup dark chocolate chopped
Instructions
- Combine the first 6 ingredients. Blend until smooth.
- Pour into an ice cream maker. Churn according to the manufacturer's instructions.
- When the ice cream has finished churning mix in the raspberries and chopped chocolate.
- Transfer to a freezer-safe container and freeze for 3-4 hours or until firm enough to scoop.
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