Raspberry Chocolate Ice Cream That's So Easy and Delicious

Enjoy a refreshing scoop of No-Churn Raspberry Chocolate Ice Cream, a delightful blend of tart raspberries and rich chocolate that's simple to make.

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Prep Time 10

Freezing Time 4

Total Time 4 10

Servings: 4 scoops

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 cups Fresh Raspberries Can use frozen if fresh isn't available
1 tablespoon Lemon Juice Fresh juice works best
1 cup Powdered Icing Sugar Granulated sugar can be used if blended well
2 cups Double Cream (Heavy Cream) Whip well for light texture
1 can Condensed Milk Adds sweetness and creaminess
1 teaspoon Vanilla Extract Use pure vanilla for best results

For the Mix-In

4 ounces Dark Chocolate Chop finely for even distribution

Equipment

food processor
rubber spatula
Mixing Bowl
Freezer-Safe Container
Electric Mixer

Method

Step-by-Step Instructions

Purée the Raspberries: Blend fresh raspberries in a food processor until liquefied, strain through a sieve into a bowl.
Mix Sugar and Lemon: Sift powdered icing sugar into raspberry purée, whisk in fresh lemon juice until silky.
Whip the Cream: Whip double cream in a large bowl until soft peaks form.
Combine Ingredients: Fold raspberry mixture into whipped cream, add chopped dark chocolate and combine gently.
Freeze: Transfer to a container, drizzle extra raspberry purée on top, cover and freeze for a minimum of 4 hours.
Serve: Let ice cream sit at room temperature for about 10 minutes before scooping.

Nutrition

Serving: 1scoopCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 15gSaturated Fat: 10gCholesterol: 45mgSodium: 50mgPotassium: 150mgFiber: 1gSugar: 22gVitamin A: 500IUVitamin C: 7mgCalcium: 80mgIron: 1mg

Notes

Whipping the double cream to soft peaks is crucial for a light texture. Always use fresh ingredients for the best flavor.

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