Raspberry Chocolate No Churn Ice Cream

Steps to make

1. 1

   Make raspberry sauce

   10 min
   

   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. 2

   Puree raspberries

   3 min
   

   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.

4. 3

   Chop chocolate

   2 min
   

   Chop up 4 ounces of dark chocolate into small pieces. Set aside.

5. 4

   Whip cream

   3 min
   

   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.

6. 5

   Add remaining ingredients

   3 min
   

   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.

7. 6

   Transfer to loaf pan

   3 min
   

   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.

8. 7

   Sprinkle with chocolate pieces

   1 min
   

   Sprinkle the remaining chocolate pieces on top of the ice cream.

9. 8

   Freeze

   6h
   

   Cover the ice cream and place in the freezer for at least 6 hours, or overnight.

10. 9

    Serve

    

    Remove from the freezer a few minutes before serving.