This no churn raspberry chocolate chip ice cream might be a long name, but it doesn't take a lot of effort to make. It's a delicious mix of sweet creaminess, a gently tart fruit flavor and bursts of crunchy rich chocolate. So tasty, and the perfect way to cool down.
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In the warmer months, pretty much all of us are up for a cooling treat now and then in our household. True, the kids are much more likely to ask, but I'm with them on the hotter days, too.
We have some great local ice cream stores that we visit now and then, but I also like to experiment at home. Over the years some favorites have included cherry ice cream, pumpkin ice cream and persimmon ginger sorbet.
My kids have grown to like versions with chocolate chip in them at local stores recently so I decided to try a take on the theme myself. This one received glowing approval, including from my husband who isn't generally such a sweet tooth. Apparently the texture here won him over and I have to say, I can see why.
Making no churn ice cream
Many of the ice creams that I make are no churn since I haven't quite shelled out to have an ice cream maker take up space in our kitchen (yet, though that may change!). I tend to use what is now a fairly classic, easy no churn method using whipped heavy cream and sweetened condensed milk as the base.
What works so well with this base is that you don't have to heat anything, you don't need eggs and you don't have to worry about sugar being dissolved. It also results in a lovely creamy texture that doesn't form crystals.
It's also really easy to use this base to add in various other flavors. The possibilities are pretty endless!
Tips for making raspberry chocolate chip ice cream
The two additions in this are raspberry and chocolate chip and both have a couple points to keep in mind.
For the fruity element, you want to in effect make a raspberry compote first and then strain it to remove as many seeds as possible. This helps to intensify the raspberry flavor and also improve the texture.
A few seeds making their way in are OK, but raspberries have a lot that can taste grainy if all are included. You can make this puree ahead if you like and chill until needed. Then, mix it into the condensed milk before combining with everything else.
For the chocolate, I recommend that you use a bar of chocolate and chop it rather than chocolate chips. Chocolate becomes harder when frozen so chips can be a bit too big to bite into easily.
With a bar, you can chop the chocolate relatively finely so the pieces are easier to eat. I also personally like the irregular shapes and mix of fine slithers and slightly larger pieces.
I also recommend a semi sweet or dark chocolate for this. The flavor works better and tastes more "chocolatey" when frozen than a milk chocolate. Try to use chocolate that's 60% - 75% cacao.
Other than that, the only real tip is to try to mix in the raspberry mixture and chocolate into the cream in a way that both keeps some of the air in the cream, so it is lighter, but also avoids having large white streaks left.
The white streaks will be pure cream, so will taste a bit dull when frozen (they won't have the sweetness mixed in). But that's really it - honestly it's easy!
This no churn raspberry chocolate chip ice cream is a delicious mix of flavors and texture. It's creamy, fruity and with yummy bursts of chocolate throughout. Plus being so easy to make, you'll have it on repeat all summer!
Try these other berry fruity treats:
- Strawberry mousse
- Cranachan (a Scottish dessert made with raspberries, cream, oats and whisky)
- Blueberry galette (a super easy pie!)
- Chocolate almond tart with raspberries
- Plus get more desserts and summer recipes in the archives.
No churn raspberry chocolate chip ice cream
For raspberry compote/puree
- 6 oz raspberries 175g (approx 1 ⅓ cups)
- 1 tablespoon sugar
- ½ tablespoon lemon juice
For rest of ice cream
- 1 ½ oz semisweet chocolate 45g
- ⅔ cup heavy cream 160ml double cream
- ½ cup sweetened condensed milk 120ml
- Place the raspberries, sugar and lemon in a small pan and warm over a medium heat to bring to a simmer. Stir and mash the fruit as it cooks so that the fruit all breaks up like a sauce. Cook for a couple more minutes then remove from the heat.
- Strain the raspberry mixture through a relatively fine strainer to remove most, if not all, of the seeds. Make sure you press through the fruit well to get as much of the solids coming through as you can. Discard the seeds. Chill the puree so that it is at least room temperature if not cooler.
- Meanwhile, finely chop the chocolate into small chunks. If some is more shredded, that's fine.
- Separately, whip the cream until it forms medium-firm peaks.
- Mix the raspberry puree with the sweetened condensed milk. Add this mixture and the chocolate chunks into the cream and fold it carefully so that it is combined (no white streaks) but without loosing too much air.
- Pour the mixture into a plastic container or loaf tin, cover either with a lid or with a layer of parchment over the surface and transfer to the freezer. Leave to freeze for around four hours for soft serve, or ideally overnight.
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