Saving Room for Dessert

Delicious easy-to-follow recipes for food lovers!

Chocolate Chocolate-Chunk Raspberry Swirl Ice Cream

1 Review

Chocolate Chocolate Chunk-Raspberry Swirl Ice Cream - chocolate ice cream with chunks of semi-sweet chocolate and a tart raspberry swirl.

Jump to Recipe

This post may contain affiliate links. Please read my disclosure policy.

Chocolate Chocolate Chunk-Raspberry Swirl Ice Cream

What a treat! Chocolate Chocolate Chunk-Raspberry Swirl Ice Cream made with a luscious and rich chocolate ice cream, chunks of semi-sweet chocolate and a tart raspberry swirl.

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.

 

Chocolate Chocolate Chunk-Raspberry Swirl Ice Cream

Make a fresh raspberry coulis for the swirl using fresh or frozen berries.

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.

 

 

Chocolate Chocolate Chunk-Raspberry Swirl Ice Cream

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

Chocolate Chocolate-Chunk Raspberry Swirl Ice Cream is a great way to finish a delicious meal!

 

Chocolate Chocolate Chunk-Raspberry Swirl Ice Cream

 

Thanks for PINNING!

Let’s be cooking friends! When you try our recipe please leave a comment on this post. I’m sure your experience and insights will help all our readers, and it helps me too. Also, if you’re on Pinterest feel free to leave a comment and photo there if you have one! If you share on INSTAGRAM tag @savingroomfordessert so we can stop by and give your post some love. And we’d be very happy if you’d FOLLOW Saving Room for Dessert on FACEBOOK| INSTAGRAM| PINTEREST | TWITTER  and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates. Thank you!!!

 

Chocolate Chocolate-Chunk Raspberry Swirl Ice Cream

Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
Yield: 1.5 quart
Course: Dessert
Author: Tricia
Pin RecipePrint RecipeRate Recipe
5 from 1 vote
A deliciously rich chocolate ice cream layered with a ribbon of fresh raspberry coulis.

Ingredients

For the chocolate syrup:

  • ½ cup natural unsweetened cocoa powder
  • ½ cup brewed coffee
  • ½ cup granulated sugar
  • 2 ounces bittersweet chocolate chopped
  • ¼ teaspoon fine sea salt (Fleur de Sel)
  • ½ teaspoon pure vanilla extract

For the ice cream base:

  • 1 ½ cups whole milk plus 2 tablespoons, divided
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 2 ounces cream cheese, softened
  • 1 ½ cups heavy whipping cream
  • ½ cup granulated sugar
  • 2 tablespoons light corn syrup
  • 1/2 cup semi-sweet chocolate chunks coarsely chopped

For the raspberry sauce:

  • 3 cups raspberries fresh or frozen
  • â…” cup granulated sugar

Instructions

To prepare the raspberry sauce:

  • Combine the 3 cups of raspberries and â…” 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.

To prepare the chocolate syrup:

  • 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.

To prepare the ice cream:

  • 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 ½ cups milk, cream, the remaining ½ 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 â…“ of the chocolate ice cream in an air-tight freezer safe container. Spoon â…“ of the raspberry sauce on top and sprinkle with â…“ 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.

Recipe Notes

Chocolate base recipe adapted from Jeni's Splendid Ice Creams at Home
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 2789kcal | Carbohydrates: 364g | Protein: 31g | Fat: 149g | Saturated Fat: 90g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 39g | Trans Fat: 0.1g | Cholesterol: 342mg | Sodium: 704mg | Potassium: 2021mg | Fiber: 34g | Sugar: 310g | Vitamin A: 4528IU | Vitamin C: 64mg | Calcium: 657mg | Iron: 12mg

 

SRFD recommends this wonderful cookbook!

Jenis Splendid Ice Cream at Home is my favorite go-to cookbook for ice cream inspiration! Her unique methods and amazing add-in ingredients are so creative and delicious. A James Beard Award Winner for: Best Baking and Dessert Book of 2011!

Saving Room for Dessert is a participant in the Amazon Services LLC Associates Program ~ I earn a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog. Thanks for supporting SRFD!

 

 

Here are a few more raspberry recipes you might enjoy:

 

Raspberry Ricotta Breakfast Cake – A deliciously moist and fluffy, berry-streaked breakfast cake perfect for dessert, breakfast, brunch, or afternoon tea. Click HERE for the recipe.

 

Raspberry Peach Clafoutis is a traditional French dessert made with seasonal fresh fruit, covered in a thick custard-like batter, then baked. It is often served warm with a dusting of powdered sugar.  Click HERE to get the recipe.

 

 

Chocolate Raspberry Thumbprint Cookies – who can resist the classic combination of raspberries and chocolate?!  This little cookie boasts plenty of chocolate flavor and a fun little heart shaped thumbprint filled with seedless raspberry jam.  Click HERE to get the recipe.

Thanks so much for stopping by! Tricia

Free Email Bonus

Weeknight Dinners Made Easy

Tips & recipes for delicious meals...no matter your skill level

Reader Interactions

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

50 Comments

  2. Danielle

    I just made the recipe, but I’m worried how thick it is! Am I supposed to do anything else with it before I put it in the ice cream maker? The recipe just says prepare with ice cream makers instructions. I assumed that meant just the mechanics of the machine, correct?

    Reply

    • Tricia Buice

      Hi Danielle. I’m sorry to be late in getting back to you. Your message came through after I was already in bed last night. The ice cream mixture shouldn’t be too thick to pour – not sure how thick yours is. All you need to do is process the mixture in your ice cream maker until frozen and creamy. I hope this turned out okay for you. It is a delicious ice cream for sure.

      Reply

  3. Jenny

    Tricia, I just had my first bowl of this ice cream (it is very hot here in the north of Germany) and boy do I looooove it! I was first a little hesitant as it takes a bit to prepare, but this is SOOOO good, I can highly recommend it. Thank you so much for this, definitely a keeper!

    Reply

  4. Nancy Linebaugh

    I was making ice cream for a good friends birthday when I came across this recipe… OMG! She got me a Cuisinart ice cream maker for my birthday and I can’t wait till she gets a mouthful of this! Tha only problem is that I was going to make a cake , too, but that might be too much!! Maybe a flourless chocolate cake? Hmmm.

    Reply

    • Tricia Buice

      I think cake would be great with this ice cream! You can never have too much chocolate and the raspberry swirl really adds that something special. Happy birthday and so glad you got an ice cream maker – you’re going to love it! Thanks for commenting and for stopping by!

      Reply

  7. Helen Costello

    What stunning pictures – I am now yearning for warm sunny days to return so I can indulge. I’d love it if you would consider joining us in the #WeShouldCocoa challenge this month – Our theme is Chocolate & Red/Pink x

    Reply

  8. Susan

    Gorgeous ice cream and gorgeous photos of it! Count me in the first group as well and bring on the chocolate 🙂 Chocolate and raspberries are such a wonderful combo!

    Reply

  10. Robyn @ Simply Fresh Dinners

    Oh my gosh, Tricia, I need to be your neighbour!! I just love your creations and there is nothing I crave more than the combo of chocolate and raspberry. Two of my very favorite ingredients. Your shots are stunning, your ingredients are just perfect and I’m just drooling all over! Gotta make this!!

    Reply

  11. Mandy

    Too much chocolate – didn’t know there was such a thing. Your ice cream looks absolutely wonderful Tricia, and the raspberries are a perfect addition.
    Have a super day.
    🙂 Mandy xo

    Reply

  15. Becky Green

    OH MY GOODNESS, TRICIA!!! This looks HEAVENLY!!!! THANK YOU for the recipe!!! 😉 (You WILL give us a peak at your remodeling when it’s done, won’t you?) 😉

    Reply

  17. Dom

    I mean you’ve got the best of both worlds here… I adore raspberries with chocolate but I know some fools who are not chocolate crazy. I tend to ignore those people! This is lovely grub!

    Reply

  19. Sara

    I cannot get over how amazing these pictures are, ice cream is SO hard to photograph and you nailed it! The flavor combination is awesome too, you can never go wrong with raspberry and chocolate.

    Reply

    • Tricia Buice

      Sara – you have absolutely made my day! I just finished a “not so blogworthy” recipe and was pouting – thanks for the kind words it really helped. We love a good chocolate and raspberry dessert but ice cream is always great!

      Reply

  20. Beth

    I’m in your husband’s camp, but with all that raspberry, I couldn’t resist this recipe. It actually made my mouth water while I looked at the photos. So good!

    Reply

    • Tricia Buice

      I think that’s why my husband liked it too – the raspberry flavor is bright and complimentary to the smooth silky chocolate. Anyway – it was tasty! Thanks for stopping by.

      Reply

  21. cheri

    Hi Tricia, I am definitely in camp chocolate, love, love this ice cream, chocolate and raspberry is a match made in heaven. Beautiful pics too!

    Reply

  22. Monica

    Oh my – these pics are driving me crazy, Tricia! I just snacked on a handful of raspberries and you know I’m on the ‘never too much’ chocolate camp so this is calling out to me hard. haha! What a great flavor concept and it looks so beautiful. Taking pictures of ice cream, and chocolate, is not easy but you did a stunning job. I love this! : )

    Reply

    • Tricia Buice

      Your snack was much healthier than mine Monica 🙂 Ice cream makes me nuts when trying to shoot. Seconds go by like minutes and before you know it, it’s melted! Loved this flavor combo. Have a wonderful week!

      Reply

Weeknight Dinners Made Easy

FREE EMAIL BONUS

Tips & recipes for delicious meals...

no matter your skill level!