Introduction

This Raspberry Chocolate Chunk Ice Cream combines tart, fresh raspberries with rich, dark chocolate chunks for a refreshing and indulgent treat. Made with a creamy base and naturally flavored with vanilla and a hint of lemon, it’s a perfect homemade dessert for warm days or any time you crave a fruity twist on classic chocolate ice cream.

Raspberry Chocolate Chunk Ice Cream Recipe - Recipe Image

Ingredients

2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1 tsp pure vanilla extract
1 cup fresh raspberries (or frozen, thawed)
1 tbsp lemon juice
1/2 cup dark chocolate (around 70% cocoa), chopped into chunks
1/4 cup raspberry puree (optional, for extra flavor)
Pinch of salt

Instructions

Step 1: In a medium mixing bowl, whisk together the heavy cream, whole milk, and granulated sugar until the sugar is fully dissolved.
Step 2: Stir in the vanilla extract and a pinch of salt to the cream mixture.
Step 3: In a separate bowl, mash the fresh raspberries with the lemon juice until they release their juices, forming a chunky puree.
Step 4: For a smoother texture, blend the mashed raspberries until smooth and strain out the seeds. Add the raspberry puree into the cream mixture and stir well to combine.
Step 5: Pour the cream mixture into your ice cream maker and follow the manufacturer’s instructions. This usually takes about 20-25 minutes until the ice cream reaches a soft-serve consistency.
Step 6: When the ice cream is almost done, add in the chopped dark chocolate chunks and continue churning for another 2-3 minutes to evenly distribute them.
Step 7: Transfer the ice cream to an airtight container and freeze for at least 4 hours, or until firm.
Step 8: Once frozen, scoop the ice cream into bowls or cones and serve immediately for the best texture and flavor.

Tips & Variations

For an extra raspberry kick, stir in the optional raspberry puree along with the mashed berries.
If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze, stirring every 30 minutes until set for a no-machine method.
Substitute dark chocolate chunks with white or milk chocolate for a different flavor profile.
Add a splash of raspberry liqueur for an adult version with a subtle boozy note.

Storage

Store the ice cream in an airtight container in the freezer for up to 2 weeks. To serve after storage, let the ice cream soften at room temperature for about 5-10 minutes to make scooping easier and to restore its creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work well; just thaw them completely before mashing to ensure a smooth puree and proper mixing.

Do I have to use an ice cream maker?

No, while an ice cream maker gives the best texture, you can freeze the mixture in a shallow container and stir every 30 minutes to break up ice crystals until it’s firm.

Raspberry Chocolate Chunk Ice Cream Recipe

Print Recipe

★★★★★

4.7 from 54 reviews

This Raspberry Chocolate Chunk Ice Cream is a creamy, homemade frozen treat combining the tartness of fresh raspberries with rich dark chocolate chunks. Made with a smooth vanilla cream base and vibrant raspberry puree, this recipe creates a beautifully balanced dessert perfect for summer or any special occasion. The ice cream is churned to soft-serve perfection before being frozen until firm, delivering a refreshing and indulgent experience.

Author: Zane
Prep Time: 20 minutes
Cook Time: 25 minutes (churning) + 4 hours (freezing)
Total Time: 4 hours 45 minutes
Yield: Approximately 6 servings 1x
Category: Dessert
Method: Ice Cream Maker (Churning) – classified under Stovetop for primary method as it is a no-heat churning process
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cream Base

2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1 tsp pure vanilla extract
Pinch of salt

Raspberry Mixture

1 cup fresh raspberries (or frozen, thawed)
1 tbsp lemon juice
1/4 cup raspberry puree (optional, for extra flavor)

Add-ins

1/2 cup dark chocolate (around 70% cocoa), chopped into chunks

Instructions

Mix cream base: In a medium mixing bowl, whisk together the heavy cream, whole milk, and granulated sugar until the sugar is completely dissolved for a smooth and sweet base.
Add flavoring: Stir in the vanilla extract and a pinch of salt to deepen the flavor profile of the cream mixture.
Prepare raspberries: In a separate bowl, mash the fresh raspberries with lemon juice until they release their juicy texture, creating a chunky puree perfect for blending.
Refine raspberry puree: If a smoother texture is preferred, blend the mashed raspberries until smooth and strain out the seeds, then incorporate the raspberry puree into the cream base and stir well.
Churn ice cream: Pour the combined cream and raspberry mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically about 20-25 minutes until the mixture reaches a soft-serve consistency.
Add chocolate chunks: When the ice cream is nearly finished churning, add in the chopped dark chocolate and continue churning for an additional 2-3 minutes to evenly distribute the chunks.
Freeze to firm: Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until the ice cream becomes firm enough to scoop.
Serve and enjoy: Once fully frozen, scoop the ice cream into bowls or cones and serve immediately for a delightful dessert.

Notes

For a seed-free raspberry texture, always strain the blended mixture before adding it to the cream base.
Use dark chocolate with at least 70% cocoa for a rich, slightly bitter contrast that pairs well with tart raspberries.
If you don’t have an ice cream maker, you can pour the mixture into a shallow container and freeze, stirring every 30 minutes until firm to mimic churning.
Fresh raspberries provide the best flavor, but thawed frozen raspberries work well in a pinch.
Adding lemon juice to raspberries enhances their natural tartness and brightens the flavor.
To soften the ice cream before serving, let it sit at room temperature for 5-10 minutes for easier scooping.

Keywords: raspberry ice cream, chocolate chunk ice cream, homemade ice cream, easy dessert, summer dessert