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This raspberry chocolate chip ice cream is perfect for your summer menu. It’s slightly sweet, full of fresh berry flavor, and packed with dark chocolate chips.
Why you’ll love raspberry chocolate chip ice cream!
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 would allow some fancy ice cream maker into his house.
I, on the other hand, praise the fancy ice cream maker. I have little time to hand-churn ice cream, so I let the machine 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.
I also love the combination of fruit and chocolate in my ice cream, so I rocked it with these super juicy raspberries and chopped-up dark chocolate. Just look at that color!
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 has me going “eh,” while the home had me swooning with delight.
Ingredients needed
- Half and half
- Heavy cream
- Egg yolks
- Granulated sugar
- Vanilla bean paste
- Raspberry puree
- Dark chocolate
How to make homemade ice cream
Making ice cream isn’t hard, but it does require some advanced work and planning. The first thing you’ll need is a frozen bowl ice cream maker or a compressor ice cream maker.
- Warm your half-and-half and heavy cream in a saucepan.
- Whisk together egg yolk and granulated sugar.
- Gently temper the egg mixture with the warm cream, then add it back to the saucepan and simmer until it reaches 175 degrees F.
- Mix with vanilla bean paste and raspberry puree.
- Let cool overnight in the refrigerator.
- Add to the ice cream maker the next day and churn according to the machine’s directions.
- Halfway through churning, add the chopped dark chocolate or dark chocolate chips.
- Once fully churned, freeze for 8 hours or until scoopable.
- Store in a freezer-safe container and enjoy within 2 weeks.
Substitutions and Adaptations
- You can use frozen raspberries for the puree instead of fresh raspberries.
- Swap out the raspberries for blackberries or blueberries.
- Mini semi-sweet chocolate chips are a great choice if you do not like dark chocolate.
My Pro Tips
Recipe Tips for homemade ice cream
- Cover your ice cream before freezing to cut down on ice crystals and freezer burn.
- Don’t rush the tempering stage, as you’ll end up with scrambled eggs, which do not taste good in ice cream.
- Top your ice cream with Homemade Hot Fudge Sauce.
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$299.00
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$23.99
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More ice cream recipes
Raspberry Chocolate Chip Ice Cream
Ingredients
For ice cream:
- 3 cups half and half
- 1 cup heavy cream
- 8 egg yolks
- 1-¼ cup granulated sugar
- 1 teaspoon vanilla bean paste
- 1 cup mini dark chocolate chips or chopped dark chocolate
For raspberry puree:
- 2 cups raspberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
Instructions
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 F.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello summer. These looks delicious and I can’t wait to try it. As far as ice cream goes, I won’t even consider it unless it has chocolate in it!
I have been saying for years that I am going to try making my own ice cream and I have still never done it! I need to start…this looks so scrumptious! And we go to potlucks (and host them) all summer long! Definitely still a thing here!
I LOVE that this has fresh berries in it! Homemade ice cream is the BEST.
This ice cream looks so good, chocolate and raspberry are 2 of my favorite food!
I think I could eat the entire recipe in one sitting. Naughty me. Have a wonderful long weekend, Brandy, hope you can put your feet up and relax with this ice cream. The pink of the raspberry is so soft and pretty. I love it. I have yard work to do and (finally) get my garden planted. Wish me luck!
Dude. You had me at no-churn and raspberry ice cream. I had not one but two ice cream makers, and yet it always seems like a chore to bust them out. This ice cream sounds perfect!
Dude. You had me at no-churn and raspberry ice cream. I had not one but two ice cream makers, and yet it always seems like a chore to bust them out. This ice cream sounds perfect!
Nothing beats homemade ice cream. Great flavor combo!
Oh my goodness, I love this combination! We make raspberry sorbet and raspberry sherbet a lot during the summer months but I’ve never added chocolate before… this looks so great!
Thank your for making my dreams come true!