Raspberry Chocolate Chip Ice Cream
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Make Raspberry Chocolate Chip Ice Cream at home with just 5 ingredients! This easy no churn ice cream recipe is the ultimate summer treat!
If you’re looking for more organic ice cream recipes, be sure to check out some of my other favorites like Salted Caramel No Churn Ice Cream, Organic Rocky Road Ice Cream, or Vegan Chocolate Peanut Butter Ice Cream Bars.
This homemade raspberry ice cream is naturally pink with ribbons of raspberry swirl and rich dark chocolate pieces. This organic ice cream is both sweet and tart, perfect for a cool summer treat.
You’ll love this homemade raspberry ice cream because it’s a no churn ice cream recipe! That means no ice cream maker needed! This Raspberry Chocolate Chip Ice Cream takes less than 15 minutes to whip up!
How does no churn ice cream work?
While traditional ice cream is churned to incorporate air into it, no churn ice cream doesn't need an ice cream maker. It works because heavy whipping cream is whipped, which is airy. This helps incorporate air into the ice cream without churning. And, the sweetened condensed milk helps lower freezing point, which helps it have a smooth and creamy texture that isn't icy.
Why You’ll Love This Recipe
- 5 Ingredients: This homemade raspberry ice cream only has 5 ingredients, making it quick and simple to make.
- No Churn Ice Cream: This raspberry ice cream is a no churn ice cream recipe, which means you don’t need an ice cream maker to make it! It’s quick and easy!
- Sweet and Tart: The combination of raspberry and sweet cream creates a beautiful balance of sweet and tart. Combined with rich dark chocolate pieces and this Raspberry Chocolate Chip Ice Cream will become a new favorite!
Ingredients
- Heavy Whipping Cream: You’ll need organic heavy whipping cream. You can use pasteurized or unpasteurized, either works. I really love Organic Valley for this.
- Raspberry Powder: I use organic freeze dried raspberry powder, but you can also use freeze dried raspberries and food processor or them as well. This is what makes this ice cream pink!
- Sweetened Condensed Milk: You’ll need organic sweetened condensed milk, I'm just using Whole Foods brand. This is essential as it lowers the freezing point, which makes this no churn ice cream recipe stay super creamy and not become icy once frozen.
- Raspberry Jam: You can use store bought raspberry jam or homemade, either works.
- Dark Chocolate: I’m using an Organic Raspberry Dark Chocolate Bar, which is just dark chocolate with freeze dried raspberries. You can use mini dark chocolate chips or even regular dark chocolate chips if you prefer.
Tools Needed
- Stand Mixer: You’ll need a stand mixer or a hand mixer, either works.
- Cutting Board: You’ll need a cutting board to chop up the chocolate bar.
- Knife: You’ll need a sharp knife to chop the chocolate.
- Spatula: You’ll need a spatula to fold together the ice cream base.
- 8-inch Cake Pan: I let this ice cream freeze in an 8-inch cake pan so you can easily layer it. You'll want to transfer it to an airtight container or ice cream container if you're keeping it for a longer period of time.
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Step by Step Instructions
Step 1
In the bowl of a stand mixer fitted with the whisk attachment, add the heavy whipping cream and raspberry powder. Whisk, starting on low to avoid splattering, then gradually increase the speed until you are full speed. Whisk until stiff peaks form.
Step 2
Add in the sweetened condensed milk and stir to combine completely until you have a smooth mixture.
Step 3
Transfer one third of the ice cream mixture to an 8-inch cake pan. Add raspberry jam and swirl it in. Then add in dark chocolate. Repeat this process two more times.
Step 4
Transfer the ice cream to the freezer and let it sit overnight. Then it’s ready to enjoy!
Step 5
Transfer to an airtight container or ice cream pint for longer storage to avoid freezer burn.
Baker’s Tips
- Feel free to use strawberry powder and strawberry jam in place of raspberry.
- I’m layering this in an 8-inch cake pan. But if you want to layer this directly into an ice cream pint or airtight container for storage, you can do that too!
- I like to add fresh raspberries on top for serving, but this is optional!
FAQ’s
No! With no churn ice cream, you do not need an ice cream maker.
Store in an airtight container in the freezer.
Craving More?
Raspberry Chocolate Chip Ice Cream
Equipment
- Stand Mixer (or hand mixer)
- Cutting Board
Ingredients
- 2 cups heavy whipping cream
- 1 tablespoon raspberry powder
- 14 ounces sweetened condensed milk
- 1 cup raspberry jam
- 3 ounces raspberry dark chocolate bar (chopped)
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, add the heavy whipping cream and raspberry powder. Whisk, starting on low to avoid splattering, then gradually increase the speed until you are full speed. Whisk until stiff peaks form.
- Add in the sweetened condensed milk and stir to combine completely until you have a smooth mixture.
- Transfer one third of the ice cream mixture to an 8-inch cake pan. Add raspberry jam and swirl it in. Then add in dark chocolate. Repeat this process two more times.
- Transfer the ice cream to the freezer and let it sit overnight. Then it’s ready to enjoy!
- Transfer to an airtight container or ice cream pint for longer storage to avoid freezer burn.
Video
Notes
Nutrition
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This is so good!