This raspberry chocolate chip ice cream is the perfect addition to your summer menu. Slightly sweet, full of fresh berry flavor and packed with dark chocolate chips. You’ll love how easy it is to make your own ice cream!
This post is sponsored by Driscoll’s. As always all opinions and thoughts are 100% my own.
Homemade ice cream is my weakness. Growing up we would make ice cream and it was always my job to help my dad churn it. Of course, we did it by hand because there was no way my dad was going to allow some fancy ice cream maker into his house. I, on the other hand, praise the fancy ice cream maker. I have just about zero time to be hand churning ice cream SOOOOOOO I allow the machine to do it for me. Plus, let’s be honest, it’s about a million times easier. As you all know I’m all about easy. And delicious. Basically, I’m all about easy AND delicious together.
I also love fruit in my ice cream so I rocked it by using super FRESH Driscoll’s raspberries. Look at those plump little berries – divine!
If you have never had fresh berry ice cream I BEG you to make this ice cream. The stuff you get in the store just sort of has me going “eh” while the home had me swoooooooning with delight. Plus, the color. You’re sure to win “prettiest ice cream at the party” award if you bring this to your summer potluck.
Wait, do people still go to potlucks? Is that still a thing?
Oh AND AND AND don’t forget about the creamy dark chocolate. That pretty much makes this dessert. I ended up chopping normal sized dark chocolate chips because I used all my mini dark chocolate chips in a late night snack attack. Yeah, that’s right. I sometimes just eat my chocolate chips straight from the bag. Don’t look at me like that. You know you do it too.
To serve this beauty up I just scooped it into a bowl, topped with more chopped chocolate and a few fresh berries. This, my friends, is summer in a bowl.
Looking for more ice cream recipes? Try my banana cajeta cashew ice cream, apple butter gingersnap ice cream, no churn cherry amaretto ice cream, peanut butter Oreo ice cream or my vanilla malted brownie ice cream.
Raspberry Chocolate Chip Ice Cream
This raspberry chocolate chip ice cream is the perfect addition to your summer menu. Slightly sweet, full of fresh berry flavor and packed with dark chocolate chips. You'll love how easy it is to make your own ice cream!
Yield: 1-1/2 quarts
Prep Time: 45 minutes + cooling time
Cook Time: 30 minutes
Total Time: 75 minutes + plus cooling time
For ice cream:
- 3 cups half and half
- 1 cup heavy cream
- 8 egg yolks
- 9 ounces sugar
- 1 teaspoon vanilla bean paste
- Raspberry puree
- 1 cup mini dark chocolate chips or chopped dark chocolate
For raspberry puree:
- 2 cups Driscoll's raspberries
- 1/4 cup sugar
- 1 tablespoon lemon juice
For ice cream:
Set a medium saucepan over medium heat. Pour in half and half and heavy cream. Simmer the mixture, stirring every so often, until the mixture is warmed. Remove from heat and set aside.
In a large mixing bowl add egg yolks and whisk until smooth. Slowly pour in sugar and whisk until combined.
Add in a small amount of cream mixture to the egg mixture and whisk until combined. Slowly add in more cream until the egg mixture is warmed. Continue whisking in the cream until it's all been added.
Add the mixture back into the saucepan and set over low heat. Stir constantly until the mixture has thickened and reached 175 degrees.
Remove the mixture from the heat and pour into a storage container. Let cool on the counter for 30 minutes, stir in vanilla bean paste, raspberry puree, cover and let cool in the refrigerator overnight.
Pour into an ice cream maker and process according to the manufacturer's directions. Once the mixture reaches soft serve texture stir in dark chocolate chips.
Cover the top of the ice cream and freeze for at least 4 hours before serving.
For raspberry puree:
Add all ingredients to a small saucepan and simmer over medium heat until the berries start to soften. Mash the berries until juicy and soft. Remove from heat, puree in a high-speed blender or food processor, strain through a fine mesh strainer, set aside and let cool. Throw out any pulp or seeds left in the strainer.
Note: Optional - half berries and stir extra berries into the ice cream before freezing.