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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.
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.
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!
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Chocolate Chocolate-Chunk Raspberry Swirl Ice Cream
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
Nutrition
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
Wendy
What would be a good substitute for the coffee in the chocolate syrup?
Tricia Buice
Hi Wendy. You can use water in place of the coffee in the chocolate syrup if you don’t like, or drink coffee. Enjoy!
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?
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.
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!
Tricia Buice
Thank you so much for the feedback Jenny 🙂 I love that ice cream – so much flavor and texture, I need a bowl now!
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.
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!
Pamela @ Brooklyn Farm Girl
Oh golly molly this ice cream is out of control! I’m in love with all the flavors and that swirl!
Tricia Buice
Thanks Pamela – it was so good – gone in a flash!
thalia
This ice cream looks incredible! please give me a scoop now!
Tricia Buice
Great to hear from you Thalia – hope you are doing well!
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
Tricia Buice
Thanks for the invite and comment Helen – I’ll check it out!
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!
Tricia Buice
Welcome to the group Susan – and thanks so much. Raspberries and chocolate is one of my favorite combos, next to chocolate and peanut butter 🙂 Have a great day!
Regina
Hi what can you do if you don’t have a ice cream maker
Tricia Buice
Hi Regina. This particular recipe requires an ice cream maker, however there are several on our site that do not. Try this Peanut Butter Fudge Ripple No-Churn Ice Cream or this No-Churn Ice Cream with Salted Caramel. Ice cream makers are fairly inexpensive and might be on sale this time of year. If you love ice cream like we love ice cream, bet you’d enjoy making your own. Thanks!
John/Kitchen Riffs
Chocolate and berries work so well together, don’t they? OK, who am I fooling — chocolate and anything works well together! Really good recipe. And truly good photos. Thanks.
Tricia Buice
Yes they do John! Thanks so much. Have a happy weekend!
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!!
Tricia Buice
You are so sweet Robyn! Thank you for the kind words. I hope you love it as much as we did!
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
Tricia Buice
Thank you Mandy – you too!
Angie@Angie's Recipes
wow that raspberry swirl does make this chocolate-coffee ice cream really special, Tricia.
Tricia Buice
I love the tartness to the raspberry swirl against the smooth chocolate ice cream – it was delicious 🙂
steven
Awesome dish.
Tricia Buice
Thanks Steven 🙂
Mimi
WOW! Such fabulous flavors and it’s so pretty!!!
Tricia Buice
Thank you Mimi!
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?) 😉
Tricia Buice
Oh maybe – I don’t think it will be the kitchen of anybody’s dream, but it will be a lot nicer than the one I have now 🙂 Have a great week!
monique
Could easily grace magazine covers these photos of yours and the ice cream sounds wonderful.
Tricia Buice
Hey Monique! You are too kind – thank you very much!
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!
Tricia Buice
There you go Dom – we’ll just ignore those non-chocolate loving people. More for us!
Jennifer @ Seasons and Suppers
I’m positively drooling over this ice cream! Beautiful! I’m definitely in the “there is no such thing as too much chocolate” group 🙂
Tricia Buice
Welcome to the club Jennifer! I knew we understood each other – but the chocolate confirms it! Have a lovely week and thank you.
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.
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!
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!
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.
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!
Tricia Buice
Great Cheri! Another member! Thank you so much. Hope you have a wonderful week in the west 🙂
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! : )
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!
sue|theviewfromgreatisland
This is just eye-popping, I love the photos, I love the flavor — sharing and pinning!! (and count me in the first camp 🙂
Tricia Buice
Chocolate lovers unite! Thanks Sue – have a wonderful week.
Chris Scheuer
This looks insanely delicious Tricia and your photos are stunning. Love, love, love the stacked cone!
Tricia Buice
Thanks so much Chris! You made my day 🙂