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Raspberry Chocolate No Churn Ice Cream

Raspberry Chocolate No Churn Ice Cream

Name: Raspberry Chocolate No Churn Ice Cream
Prep time: 6 h
Cook time: 15 min
Total time: 6 h 15 min
Yield: 10
Cuisine: American
Ingredients: Raspberries 2 cups; Water ½ cup; Sugar ¼ cup; Heavy whipping cream 2 cups; Condensed milk 1 (14-oz) can; Cocoa powder 3 tbsp; Dark chocolate 4 oz

delicious frozen treat

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6h 15m
Serves 10
Easy
(1)

Ingredients

	For raspberry swirl:
	2 cups Raspberries frozen
	½ cup Water
	¼ cup Sugar
	For ice cream:
	2 cups Heavy whipping cream
	1 (14-oz) can Condensed milk sweetened
	3 tbsp Cocoa powder
	4 oz Dark chocolate bar

Nutritional information

350

calories

17,3g

fat

45,3g

carbohydrates

6,2g

protein

54mg

cholesterol

87mg

sodium

Cuisine:

American Recipes

Ingredients

For raspberry swirl:
2 cups Raspberries
frozen
½ cup Water
¼ cup Sugar
For ice cream:
2 cups Heavy whipping cream
1 (14-oz) can Condensed milk
sweetened
3 tbsp Cocoa powder
4 oz Dark chocolate
bar

Raspberry Chocolate No Churn Ice Cream

This Raspberry Chocolate No Churn Ice Cream is creamy and delicious with a delightful tangy sauce on top. This homemade chocolate ice cream with a tangy raspberry swirl and chunks of dark chocolate makes a perfect frozen treat for a special occasion.

Start by making raspberry sauce. Make the ice cream by mixing together cream, sweetened condensed milk, and cocoa powder. Once combined, fold in chopped dark chocolate. Transfer half the chocolate to a loaf pan and drizzle raspberry sauce over the top. Top with the remaining ice cream mixture and the remaining raspberry sauce. Freeze until ready to serve.

To make Raspberry Chocolate No Churn Ice Cream, you will need the following ingredients:

Steps to make Raspberry Chocolate No Churn Ice Cream

1	Make raspberry sauce	10
Place 1 cup of the frozen raspberries in a saucepan with ½ cup of water and ¼ cup of sugar. Bring to a boil and stir in the remaining cup of frozen raspberries. Reduce the heat and simmer for 10 minutes.
2	Puree raspberries	3
Transfer the raspberry mixture to a blender and blend until smooth. Or place an immersion blender straight into the pan of raspberries and blend until smooth. Leave to cool completely.
3	Chop chocolate	2
Chop up 4 ounces of dark chocolate into small pieces. Set aside.
4	Whip cream	3
Place 2 cups of heavy whipping cream in a large mixing bowl or the bowl of a stand mixer. Beat on high speed until stiff peaks form.
5	Add remaining ingredients	3
Remove the bowl from the mixer and use a silicone spatula to fold in a can of sweetened condensed milk and 3 tablespoons of cocoa powder. Once it is completely mixed together, carefully fold in the most of the chopped dark chocolate.
6	Transfer to loaf pan	3
Transfer about ½ of the ice cream mixture to a 9x5 loaf pan. Drizzle the raspberry sauce in lines along the short side of the pan (horizontally) and then use a spoon to drag the raspberry along the long side (vertically). Spoon the remaining ice cream mixture on top and repeat the raspberry swirl.
7	Sprinkle with chocolate pieces	1
Sprinkle the remaining chocolate pieces on top of the ice cream.
8	Freeze	6h
Cover the ice cream and place in the freezer for at least 6 hours, or overnight.
9	Serve
Remove from the freezer a few minutes before serving.

This Raspberry Chocolate No Churn Ice Cream is a delicious light homemade chocolate ice cream. If you try this tasty frozen treat, please come back to leave a review below.

Lilly Mathuse

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.