Go Back
Scoops of raspberry chocolate chunk ice cream.

Raspberry Chocolate Chunk Ice Cream

Heather Smoke
An easy, eggless recipe for sweet and tart raspberry ice cream, full of chopped bittersweet chocolate.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 7 votes
Prep Time 25 minutes
Cook Time 10 minutes
Freeze Time 12 hours
Total Time 12 hours 35 minutes
Course Dessert
Cuisine American

Equipment

  • Ice Cream Maker

Ingredients
 

  • 12 oz frozen raspberries
  • 1 ¼ cups granulated sugar
  • 1 tsp lemon juice
  • 2 cups cold heavy whipping cream
  • 2 tsp vanilla extract
  • ½ tsp coarse Kosher salt (if using table salt, use half the amount)
  • 1 tbsp vodka (optional)
  • 3 oz semi sweet or dark chocolate, finely chopped

Instructions
 

Make the raspberry puree.

  • In a saucepan, combine the raspberries, sugar and lemon juice. Over medium heat, bring the raspberries to a boil, then reduce to a simmer. Simmer for several minutes until the berries are soft and juicy and the sugar is completely dissolved. Remove from the heat.
  • Pour the hot raspberries into a blender and blend for about 30 seconds, until liquefied.
  • Press the fruit puree through a fine mesh strainer to remove and discard the seeds, so you have a seedless raspberry puree. You should get about 2 cups of puree.
  • Cover and chill the puree for several hours, or overnight, until thoroughly chilled.

Make the ice cream.

  • In a bowl, whisk together the chilled raspberry puree with the cream, vanilla and salt.
  • Pour the ice cream mixture into your ice cream maker and churn according to the manufacturer's instructions, until the ice cream is thick and creamy with the consistency of soft serve ice cream.
  • During the last minute of churning, add the vodka and the chopped chocolate (chop the chocolate so that you have a mixture of both fine shards and larger chunks that are no bigger than 1/4 inch).
  • Spread the ice cream into a freezer-safe container with a lid, and freeze until firm enough to scoop, at least 8-10 hours, or overnight. You should get about 1 1/2 - 2 quarts of ice cream.
Keyword Chocolate Chip, Chocolate Chunk, Eggless, Ice Cream, Raspberry
Tried this recipe?Let us know how it was!
https://curlygirlkitchen.com/