This Dark Chocolate Raspberry Ice Cream is rich, creamy, and so flavorful! The dark chocolate ice cream base is swirled with raspberry jam and finished with chopped chocolate chunks. Best of all, you don't even need an ice cream maker for it!
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Homemade, no-churn dark chocolate raspberry ice cream is SO good. It's rich, creamy, and super easy to make.
It's made with just 6 simple ingredients and takes 15 minutes to prep. All that's left to do is freeze it, scoop, and serve!
This is a delicious, no-bake Valentine's day recipe, but it's also yummy in the summer time when raspberries are fresh.
For another no-churn recipe, try this homemade black forest ice cream!
Why You'll Love This Recipe
- This ice cream is rich, velvety, and creamy
- It's a no churn recipe, so no ice cream machine is needed
- The dark chocolate base is made a swirl of raspberry jam and chocolate chunks
- It's eggless and gluten free
- The combo of the rich dark chocolate and bright, tart raspberries is to die for
Key Ingredients Needed
*for the full list of ingredients and measurements, see recipe card below*
- Heavy cream: Make sure you get heavy cream that has a 36% fat content. This helps achieve that velvety texture.
- Sweetened condensed milk: Please use full fat sweetened condensed milk, not fat free. Fat free doesn't work or taste as good.
- Cocoa powder: To get that rich, dark chocolate flavor, I prefer to use Dutch processed cocoa powder.
- Raspberry jam: A swirl of sweet raspberry jam is the perfect way to get that bright raspberry flavor in there
- Powdered sugar: To balance out the bitter cocoa powder, you will need a small amount of powdered sugar.
- Chocolate: Chop up your favorite dark chocolate bar, or fold in some dark chocolate chips.
Recipe Variations
- Add in chopped, toasted walnuts
- Add in fresh raspberries
- Substitute dark chocolate chunks with mini chocolate chips
- Omit the cocoa powder for a vanilla based ice cream swirled with raspberries and dark chocolate.
How To Make Dark Chocolate Raspberry Ice Cream
STEP ONE: Pour cold heavy cream into a large mixing bowl, and use a hand mixer to whip the cream until you reach stiff peaks.
STEP TWO: To the whipped cream, pour in the sweetened condensed milk, cocoa powder, and powdered sugar together. Gently fold everything together.
STEP THREE: To your no-churn dark chocolate ice cream base, gently fold in the chocolate chunks. Fold until evenly distributed, but don't overmix or you'll deflate the air you whipped into the cream.
STEP FOUR: Carefully transfer the homemade dark chocolate raspberry ice cream into a 9x5 inch loaf pan. Add dollops of raspberry jam to the top and use a skewer to swirl it in. Cover the pan tightly with plastic wrap, and freeze for 5-7 hours.
STEP FIVE: Once frozen, scoop, serve, and enjoy!!
Expert Tips
- Whip until stiff peaks: Take care not to overwhip the cream, or else you'll end up with butter. However, you do want a stiff peak so it's stable enough to fold everything into.
- Fold carefully: You don't want to knock out all that air that you just whipped into the cream. Take care to gently fold in the raspberries and chocolate chunks so it doesn't deflate.
- Chill all the elements: We're making ice cream, things need to be cold. So make sure that the dark chocolate and raspberry jam are both chilled beforehand.
- Don't remove early from the freezer: I know it's difficult to wait, but you really need at least 5-7 hours for this bright, no-churn dark chocolate raspberry ice cream to freeze.
Frequently Asked Questions
No, this is a no-churn ice cream recipe! It's simpler, quicker, and just as delicious.
YES, please do! Ice cream is always better if you make it ahead of time and allow it a decent amount of time to freeze before enjoying.
You can! I prefer to swirl raspberry jam instead of making a raspberry puree, but if you have the extra time, that would taste incredible.
Serving Suggestions
This ice cream is best if thawed a bit before serving. Take the ice cream out of the freezer about 5 minutes before scooping for best results.
As far as toppings go, here's a few of my favorites:
- Chocolate syrup
- Hot fudge sauce
- Extra raspberries
- Sprinkles
- Whipped cream
Freezing Instructions
Keep your no-churn ice cream in an airtight container, covered tightly for up to 2 months.
You can also keep it in the loaf pan covered tightly with plastic wrap for up to 2 weeks.
More Raspberry Recipes
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Happy Baking!
PrintDark Chocolate Raspberry Ice Cream
This Dark Chocolate Raspberry Ice Cream is rich, creamy, and so flavorful! The dark chocolate ice cream base is swirled with raspberry jam and finished with chopped chocolate chunks. Best of all, you don't even need an ice cream maker for it!
- Prep Time: 15 minutes
- Chill Time: 5 hours
- Total Time: 5 hours 15 minutes
- Yield: 12 servings 1x
- Category: Ice Cream
- Method: No Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 cups COLD heavy cream
- 1- 14 ounce can sweetened condensed milk (full-fat, NOT light)
- ¼ cup Dutch processed cocoa powder
- 3 tablespoons powdered sugar
- Pinch kosher salt
- ½ cup dark chocolate chips
- ½ cup raspberry jam
Instructions
- Pour COLD heavy cream into a large mixing bowl, and use a hand mixer to whip the cream until you reach stiff peaks.
- To the whipped cream, pour in the sweetened condensed milk, cocoa powder, powdered sugar, and a pinch of salt. Use a rubber spatula to gently fold everything together to avoid deflating the air you mixed into the cream.
- Next, add in the dark chocolate and again, gently fold.
- Pour the dark chocolate ice cream base into a 9x5 loaf pan.
- Add dollops of the raspberry jam onto the top of the ice cream in the pan, then use a wooden skewer to thoroughly swirl it all throughout the dark chocolate base.
- Finally, cover and place the dark chocolate raspberry ice cream into the freezer and allow it to freeze for at least 5-7 hours, or overnight.
- Once completely frozen, scoop, serve, and enjoy your no-churn ice cream!
Notes
- Whip until stiff peaks: Take care not to overwhip the cream, or else you'll end up with butter. However, you do want a stiff peak so it's stable enough to fold everything into.
- Fold carefully: You don't want to knock out all that air that you just whipped into the cream. Take care to gently fold in the raspberries and chocolate chunks so it doesn't deflate.
- Chill all the elements: We're making ice cream, things need to be cold. So make sure that the dark chocolate and raspberry jam are both chilled beforehand.
- Don't remove early from the freezer: I know it's difficult to wait, but you really need at least 5-7 hours for this bright, no-churn dark chocolate raspberry ice cream to freeze.
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