The way I see it, there are two different groups of people in the world. In one camp you have the “there can never be too much chocolate” group, and then there’s … everybody else. My husband and I seem to be in separate camps on this one. Traveling Husband is the first to admit he’s not the chocolate lover I am, but was surprised how much he enjoyed this ice cream. If you’re on the fence about how much chocolate is too much, try a scoop of this Chocolate Chocolate-Chunk Raspberry Swirl Ice Cream. There is amazing depth in the dreamy, creamy, chocolate base. Even though a scoop of the plain chocolate egg-less ice cream might be enough to satisfy your craving, we filled it with semi-sweet chocolate chunks and added a great big ribbon of raspberry sauce. My taste-testers were surprised how the raspberry flavor doesn’t hide behind the chocolate. In fact both flavors are dominate and compliment each other perfectly. The raspberry coulis isn’t overly sweet, so the tartness plays well with the rich chocolate.
This is what happens when you start spring cleaning. Except I haven’t actually started cleaning anything because our house is a wreck from the kitchen renovation. I gave up on the house and started cleaning out the freezer when I found a container of fresh raspberries picked last summer at Miller Farms Market. How I got from fresh frozen raspberries to chocolate chunk ice cream is beyond me but I’m so glad I did. It had been too long since I mixed up some homemade ice cream and this recipe did not disappoint.
It takes only a few extra minutes to make the raspberry sauce which is added in layers to the finished, processed ice cream. The sauce doesn’t freeze completely like the ice cream so it’s a distinct layer that is easy to scoop, and lick 🙂
Chocolate Chocolate-Chunk Raspberry Swirl Ice Cream is a great way to finish a delicious meal!
Be sure to Pin to your favorite ice cream board!
- ½ cup natural unsweetened cocoa powder
- ½ cup brewed coffee
- ½ cup granulated sugar
- 2 ounces bittersweet chocolate, chopped
- 1/4 teaspoon fine sea salt (Fleur de Sel)
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups whole milk, plus 2 tablespoons, divided
- 1 tablespoon plus 1 teaspoon cornstarch
- 2 ounces cream cheese, softened
- 1 1/2 cups heavy whipping cream
- ½ cup granulated sugar
- 2 tablespoons light corn syrup
- 1/2 cup semi-sweet chocolate chunks coarsely chopped
- 3 cups raspberries, fresh or frozen
- 2/3 cup granulated sugar
Combine the 3 cups of raspberries and 2/3 cup granulated sugar in a heavy bottom saucepan. Bring the mixture to a boil over medium heat. Cook until the berries start to break down. Smash the berries with a large spoon while cooking. Simmer until the sauce reduces a little and thickens, about 10 minutes. Remove from the heat and strain through a fine mesh sieve. Store in the refrigerator until ready to use.
- For the chocolate syrup combine the cocoa powder, brewed coffee, and ½ cup granulated sugar, in a small saucepan. Bring to a boil and cook for 30 seconds. Remove from the heat and add chopped bittersweet chocolate. Stir until melted. Add the vanilla and salt and set aside.
- Prepare an ice water bath in a large bowl.
- Create a slurry made with the 2 tablespoons of milk and cornstarch, whisk until smooth, set aside.
- Whisk the cream cheese into the warm chocolate syrup until smooth.
- In a heavy bottom 3.5 to 4 quart saucepan, combine the 1 1/2 cups milk, cream, the remaining 1/2 cup sugar and corn syrup. Bring to a boil over medium-high heat, stirring frequently, and cook for 5 minutes. Off-heat whisk in the cornstarch slurry. Set the saucepan back on the heat and cook until slightly thickened, about 1 minute.
- Combine the chocolate mixture with the cream mixture in a large glass or metal bowl and place in an ice water bath. Stir every 5 minutes until chilled, cover and refrigerate overnight or at least 8 hours. Process according to your ice cream maker directions.
- Once the ice cream is frozen, layer ⅓ of the chocolate ice cream in an air-tight freezer safe container. Spoon ⅓ of the raspberry sauce on top and sprinkle with 1/3 of the chopped semi-sweet chocolate chunks, then repeat twice more with a layer of chocolate, then raspberry, then chocolate chunks, etc.
- Freeze the ice cream at least 4 hours or overnight before serving.
Chocolate base recipe adapted from Jeni's Splendid Ice Creams at Home
Happy Sunday and thanks so much for stopping by!