Dark Chocolate Raspberry Ice Cream

macro shot of dark chocolate raspberry ice cream.

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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!


Units Scale
  • 2 cups COLD heavy cream
  • 1- 14 ounce can sweetened condensed milk (full-fat, NOT light)
  • 1/4 cup Dutch processed cocoa powder
  • 3 tablespoons powdered sugar
  • Pinch kosher salt
  • 1/2 cup dark chocolate chips
  • 1/2 cup raspberry jam


  1. Pour COLD heavy cream into a large mixing bowl, and use a hand mixer to whip the cream until you reach stiff peaks.
  2. 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.
  3. Next, add in the dark chocolate and again, gently fold.
  4. Pour the dark chocolate ice cream base into a 9x5 loaf pan. 
  5. 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.
  6. 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.
  7. Once completely frozen, scoop, serve, and enjoy your no-churn ice cream!


  • 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.