Dark Chocolate Raspberry No Churn Ice Cream is smooth, creamy and packed full of dark chocolate. 5 ingredients and no churn (no machine required!).
Ice cream and I are BFFs. There has never been a time when I “don’t feel like” having any. I can get down with a scoop any day, any time and my absolute favourite flavour is chocolate. Not any chocolate however.
Dark chocolate, chocolate with a more intense flavour is where I’m drawn to. I want the creamy, smooth ice cream sensation to be perfectly balanced with full chocolate flavour.
This Dark Chocolate Raspberry Ice Cream meets those requirements and more. Plus, it’s no-churn!
That’s right, a decadent no-churn chocolate ice cream! And it only has 5 ingredients.
I decided to go with dark chocolate since I didn’t want the ice cream to be overly sweet. I want less sugar and more flavour which I find is lacking in store-bought ice cream these days. I’ve also basically given up buying ice cream.
This no-churn recipe is so easily adaptable that you may never buy a pint again. If you’re looking for an ice cream option that is beyond good and slightly unusual, I’d highly recommend my Brown Sugar Bourbon Ice Cream recipe which can be found, here.
What does no churn mean?
No churn ice cream means that an ice cream maker is not required. Usually (although not always) there is combination of whipping cream or condensed milk that freeze into a similar texture that churned ice cream turns into when frozen.
Using an ice cream maker allows the custard base to freeze slowly and results in the usual texture we all love in ice cream.
Traditional ice cream bases also tend to include eggs which aren’t for everyone. This no churn Dark Chocolate Raspberry Ice Cream is bot no churn and egg free, getting its airy and soft texture from whipping cream and condensed milk.
Raspberries are in season and perfectly ripe currently. I get giddy every time I head to the market or grocery store to see which berries are going to be the tastiest. They always feel like a treat and it’s never any trouble to get them into the kids.
I do say that I will chat with the produce manager or farmer before purchasing … they know better than me which produce is going to be the best. The raspberries in this recipe perfectly balance the chocolate flavour. I also love the way the bright raspberry pieces pop out of the ice cream.
More no churn ice cream recipes:
Dark Chocolate Raspberry Ice Cream, smooth, creamy and packed full of dark chocolate. 5 ingredients and no churn (no machine required!).
- 2 cups fresh raspberries
- 1 tbsp sugar
- 330 ml sweetened condensed milk, 1 can x 10 oz.
- 170 grams dark chocolate, at least 70 % cacao, roughly chopped
- 500 ml whipping cream, 2 cups
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Place raspberries and sugar in a small sauce pan and heat over low for 15-20 minutes, until raspberries start to break down. Refrigerate until cold.
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Place condensed milk in a small sauce pan over low heat. Once warmed remove from heat and add chocolate. Let sit for a 2-3 minutes and stir to combine. Refrigerate until cold.
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Using an electric whisk, whisk whipping cream until firm peaks form, about 3-4 minutes.Gently fold together whipped cream with cold chocolate condensed milk mixture until just combined. Add raspberries and fold together 2-4 times, just so there's a raspberry swirl (versus completely mixing them in).
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Place in an airtight container and freeze for at least 6-8 hours, preferably overnight.
Enjoy! xo
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This looks delicious! Can’t wait to try it out 🙂
Oh my, this sounds absolutely fabulous! Have to try this one!!
You and ice cream may be BFFs, but I’m like 99% sure that dark chocolate and raspberry are also BFFs. It might just be THE best chocolate combo out there (but I’d have to do an EXTENSIVE taste-test against chocolate hazelnut and chocolate orange before I could decide properly). Anyway, I have to say that I SERIOUSLY want this. 🙂
lol. You and my husband have very similar favourites. This is his. Mine is probably dark chocolate and peanut butter, but since it’s ice cream I’m not really one to complain 😉
I can’t say I’ve totally given up on buying ice cream (East End Food Co-op carries Earnest Ice Cream and who am I to resist?), but I don’t buy it nearly as often as I make it, these days. Dark chocolate and raspberry is one of my favourite combinations and I appreciate that it’s no churn – during berry season, my freezer gets a little too full to accommodate the insert for my ice cream maker.
You can resist Earnest?! Amazing. No churn is probably my favourite thing currently; next to dry shampoo 😉
Love that chocolate-raspberry combination! I’ll bet your kids thought you were the greatest Mom ever!
Nope; they have no idea how good they have it. In the ice cream department anyways. 😉
I am really into making ice cream lately. This is so easy ! Chocolate and berries are always a good match, thanks for sharing!
Awesome! What flavours are your current favourites?
I have done vanilla, green tea, chocolate and a peach frozen yoghurt so far….
Oh yum! The peach frozen yogurt sound like one I need to try this Summer!
I’m intrigued! The texture looks awesome – but no churn!? So cool! (hehe). Love the photos, Samantha! (and I love condensed milk in ice cream!!) xo
Then you’ll love no churn ice cream Lyndsay! I admit that I’m a late adopter of condensed milk, but now I’m totally on the bandwagon 🙂 Thank you for your compliment on my photos.
It sounds absolutely divine!
Quick question: as my dark chocolate condensed milk mixture is chilling, it seems to be a bit solid. Not sure it will fold into the cream. Did I do something wrong?
hmmmm, that hasn’t happened for me. Was the recipe adapted at all? Hard to troubleshoot from here 🙂