Dark Chocolate Raspberry Ice Cream, 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 unusual, I’d highly recommend my Brown Sugar Bourbon Ice Cream recipe which can be found, here.
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.
Samantha
Yields 1
Dark Chocolate Raspberry Ice Cream, smooth, creamy and packed full of dark chocolate. 5 ingredients and no churn!!
5 minPrep Time
20 minCook Time
25 minTotal Time
Save RecipeIngredients
- 2 cups raspberries
- 1 tbsp sugar
- 1 x 330 ml can (10 oz.) of sweetened condensed milk
- 6 oz / 170 gr dark chocolate (at least 70% cacao), roughly chopped
- 2 cups whipping cream
Instructions
- 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.
- 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.
- 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).
- Place in an airtight container and freeze for at least 6-8 hours, preferably overnight.
Enjoy! xo
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