Smooth, creamy and a mind-blowing raspberry flavour, this no churn raspberry chocolate chip ice cream recipe takes less than 30 minutes to make. No ice cream maker required, this egg free ice cream is so easy to make.
2cupsthickened (heavy / whipping) cream, cold (500ml / ½ quart)
125gdark (semi-sweet / 50%) chocolate(4.4oz)
For best results, always weigh ingredients where a weight is provided
Instructions
Make the raspberry compote. While still warm, strain through a sieve retaining the puree and discarding the seeds (you'll need roughly 1 cup of smooth puree for the ice cream).
Chill the puree until cool.
In a large bowl, combine the cooled puree, condensed milk and vanilla.
In a medium bowl, using a handheld electric beater, whip the cold cream to soft peaks.
Add half the whipped cream to the raspberry mixture and fold in gently. Repeat with the second half, folding until just a few streaks left.
Use a vegetable peeler to peel along the edge of the chocolate to get fine chips or very finely chop the chocolate (very finely!) and add to the cream mixture. Fold through gently.
Pour into a freezer safe container, smooth out, then seal with a lid.
Freeze at least 12 hours.
Take out of the freezer for 10-15 minutes before scooping. A warmed scoop can help with nice big round scoops too.
Notes
Yield roughly 2 litres / quarts.
Feel free to add more chocolate to your taste. If you're using a knife to cut it, make sure to chop it very finely. I found a box grater does not work, the chocolate will be too fine but a vegetable peeler is perfect.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.