Raspberry Chocolate Chunk Ice Cream for Summer Bliss
Indulge in this creamy raspberry chocolate chunk ice cream recipe, packed with fresh raspberries and rich chocolate pieces. This easy homemade summer dessert is smooth, refreshing, and bursting with natural flavor—perfect for hot days and sweet cravings.
Ingredients
- 2 cups fresh raspberries
- 2 cups heavy cream cold
- 1 cup whole milk
- 1 cup dark chocolate chunks
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: 1/2 cup raspberry puree strained
Instructions
- Gently wash and dry raspberries. Mash half lightly and keep the rest whole.
- In a saucepan over medium heat, combine milk, sugar, and salt. Stir for 3–5 minutes until sugar dissolves (do not boil).
- Remove from heat, stir in vanilla extract, and allow the mixture to cool completely.
- In a large bowl, whisk together heavy cream and the cooled milk mixture.
- Fold in raspberries (and optional puree if using).
- Pour mixture into an ice cream maker and churn for 20–25 minutes.
- Add chocolate chunks during the last 5 minutes of churning.
- Transfer to a freezer-safe container and freeze for 3–4 hours until firm.
- Let sit at room temperature for 5 minutes before serving.
Notes
- Chill all ingredients before churning to ensure a creamy texture.
- Avoid overcooking the milk mixture to maintain smooth consistency.
- Drain excess liquid from raspberries to prevent icy texture.
- Add chocolate chunks at the end to keep them evenly distributed.
- For a smoother texture, strain raspberry seeds before mixing.