Chocolate Chocolate-Chunk Raspberry Swirl Ice Cream
A deliciously rich chocolate ice cream layered with a ribbon of fresh raspberry coulis.
Servings: 1.5 quart
Calories: 2789kcal
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
- ⅔ cup granulated sugar
Instructions
To prepare the raspberry sauce:
- Combine the 3 cups of raspberries and ⅔ 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 ⅓ of the chocolate ice cream in an air-tight freezer safe container. Spoon ⅓ of the raspberry sauce on top and sprinkle with ⅓ 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.
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