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Raspberry Chocolate Chunk Ice Cream

Irresistibly Creamy Raspberry Chocolate Chunk Ice Cream

This homemade Raspberry Chocolate Chunk Ice Cream blends tart raspberries with rich chocolate for a refreshing summer dessert.
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Prep Time 15 minutes
Cook Time 30 minutes
Freezing Time 4 hours
Total Time 4 hours 45 minutes
Servings: 8 scoops
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ice Cream Base
  • 2 cups Heavy Cream Provides the lush, silky base.
  • 1 cup Whole Milk Adds body and structure.
  • 3/4 cup Granulated Sugar Sweetens and lowers freezing point.
  • 1 tablespoon Vanilla Extract Enhances flavors.
Raspberry Puree
  • 2 cups Fresh Raspberries Main ingredient for flavor.
  • 1 tablespoon Lemon Juice Accentuates tartness.
Chocolate Addition
  • 1 cup Dark Chocolate Chunks Offers intense, bittersweet flavor.
Optional Variation
  • 8 oz Cream Cheese For an extra creamy texture.

Equipment

  • Ice Cream Maker
  • mixing bowl
  • Whisk
  • airtight container

Method
 

Ice Cream Preparation
  1. Whisk together the heavy cream, whole milk, and granulated sugar until smooth.
  2. Add vanilla extract and salt, stirring gently to combine.
  3. Mash raspberries with lemon juice until juicy, or blend for a smoother puree.
  4. Fold the raspberry puree into the cream mixture until just combined.
  5. Churn in an ice cream maker for 20-25 minutes.
  6. Add chocolate chunks in the last 3 minutes of churning.
  7. Transfer to an airtight container and freeze for at least 4 hours.
  8. Scoop and serve, optionally garnished with raspberry puree or mint.

Nutrition

Serving: 1scoopCalories: 240kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 60mgPotassium: 180mgFiber: 1gSugar: 22gVitamin A: 500IUVitamin C: 5mgCalcium: 120mgIron: 1mg

Notes

Store in an airtight container in the freezer. Allow to sit at room temperature for a few minutes before scooping for easier serving.

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