Raspberry Chocolate Chip Ice Cream

There’s something incredibly special about making your own ice cream at home, and with this Raspberry Chocolate Chip Ice Cream, you’re in for a treat! I remember the first time I tried my hand at making ice cream—there was a summer heatwave, and nothing sounded better than a cold, creamy scoop. As I churned the mixture, the sweet aroma of raspberries filled the air, mingling perfectly with rich chocolate. Little did I know, this creation would become a staple in my home during those sweltering days, providing a cooling relief as well as a burst of delicious flavor. The combination of tangy raspberries and decadent chocolate chips makes this ice cream irresistible, and the best part? You can customize it to your heart’s content!

Ingredients You’ll Need for Raspberry Chocolate Chip Ice Cream

Creating this Raspberry Chocolate Chip Ice Cream is as much about the ingredients as it is about the technique. The creamy base, rich with half and half and heavy cream, is complemented perfectly by the tartness of fresh raspberries and the sweetness of granulated sugar. Each ingredient plays a vital role, ensuring a creamy texture and a flavor explosion that you’ll crave time and again.

• 3 cups half and half – A rich base that provides the creaminess needed for ice cream.
• 1 cup heavy cream – Adds an extra layer of richness and smoothness.
• 8 egg yolks – Helps create a custard-like base, thickening the mixture beautifully.
• 1 and ¼ cups granulated sugar – Sweetens the ice cream and balances the tartness of the raspberries.
• 1 teaspoon vanilla bean paste – Infuses the mixture with warm vanilla flavor.
• 1 cup mini dark chocolate chips or chopped dark chocolate – Adds delightful chocolatey bites throughout the ice cream.
• 2 cups raspberries – The star of the show, providing vibrant color and tart flavor.
• ¼ cup granulated sugar (for the raspberries) – Helps to sweeten the raspberries as they cook down.
• 1 tablespoon lemon juice – Enhances the flavor of the raspberries and adds a refreshing zing.

How to Make Raspberry Chocolate Chip Ice Cream

Making your own ice cream might sound intimidating, but with this Raspberry Chocolate Chip Ice Cream, it’s a breeze! Follow these detailed steps to create a treat that everyone will love. Get ready for a fun and tasty adventure!

1. Start by setting a medium saucepan over medium heat. Pour in the half and half and heavy cream. You want to warm this mixture gently, so stir every so often to ensure it doesn’t boil. This step is crucial as it prepares the base for your ice cream.
2. Once the mixture is warm, remove it from the heat and set it aside. In a large mixing bowl, add the egg yolks. Whisk them until smooth, letting that lovely golden color shine.
3. Gradually pour in the granulated sugar while continuing to whisk. This will help dissolve the sugar completely into the eggs, creating a smooth texture.
4. Now, take a small amount of the warm cream mixture and add it to the egg mixture. Whisk until it’s fully combined. This process, called tempering, ensures that the heat doesn’t cook the eggs too quickly.
5. Slowly add more of the warm cream mixture to the egg mixture while whisking. Continue this until you’ve incorporated all the cream. You’ll notice the mixture becomes thicker and creamier.
6. Pour the entire mixture back into the saucepan and set it over low heat. Stir constantly, watching for it to thicken. You’re looking for a temperature of 175 degrees F—this means it’s ready.
7. When thickened, remove the saucepan from heat and pour the mixture into a storage container. Let it cool on the counter for about 30 minutes.
8. Once cooled, stir in the vanilla bean paste, then prepare your raspberry puree. In a small saucepan, add the raspberries and ¼ cup granulated sugar. Simmer over medium heat until the raspberries are soft and juicy. Mash them gently, then remove from heat.
9. Blend the raspberry mixture in a high-speed blender or food processor until smooth. Strain it through a fine mesh strainer to get rid of any seeds, and let it cool.
10. Combine the raspberry puree with the cooled ice cream mixture and stir until evenly mixed. Cover the container and refrigerate overnight to let the flavors meld together.
11. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s directions. As it reaches a soft-serve texture, gently fold in the mini dark chocolate chips.
12. Transfer the ice cream to a clean container, cover it, and freeze for at least 4 hours before serving. This allows it to firm up to the perfect scoopable texture.

Ways to Customize

There are so many ways to make this Raspberry Chocolate Chip Ice Cream truly your own! Let’s explore some fun customizations that can elevate your dessert experience.

• Add More Berries: You can mix in other berries like blueberries or strawberries along with the raspberries for a berry medley.
• Swap Out the Chocolate: If you’re not a fan of dark chocolate, try milk chocolate or white chocolate chips for a different flavor profile.
• Nutty Texture: For added crunch, consider folding in some chopped nuts like pecans or walnuts right before freezing.
• Flavor Variations: Experiment with flavored extracts! A hint of almond extract can add a delightful twist.
• Serving Styles: Serve this ice cream between two cookies for an indulgent ice cream sandwich, or layer it in a parfait with more raspberries and whipped cream.
• Healthier Twist: For a lighter version, try using low-fat half and half and less sugar while still enjoying the delicious flavors.

What Complements This Raspberry Chocolate Chip Ice Cream

This Raspberry Chocolate Chip Ice Cream pairs beautifully with a variety of dishes and occasions. Here are some of my favorite ways to enjoy it!

• Fresh Fruit: Serve with additional fresh raspberries or strawberries on top to enhance the berry flavors.
• Chocolate Sauce: Drizzle a rich chocolate sauce over the top for a decadent dessert.
• Summer Picnics: This ice cream is perfect for summer picnics or backyard barbecues, providing a refreshing end to a hearty meal.
• Birthday Celebrations: Surprise someone with this homemade treat instead of a traditional cake; it’s always a hit!
• Warm Desserts: Pair it with warm desserts like pie or brownies to contrast the cold, creamy texture.
• Storage Tips: Keep any leftovers in a tightly sealed container in the freezer, and let it sit at room temperature for a few minutes before serving for easy scooping.

FAQ

Conclusion

The Raspberry Chocolate Chip Ice Cream is a delightful blend of tart and sweet, making it an irresistible summer treat. The freshness of the raspberries, paired with the richness of the chocolate, creates a flavor profile that’s simply unforgettable. I encourage you to try making this ice cream at home; there’s nothing quite like a scoop of homemade goodness on a hot summer day. Enjoy every bite and share it with your loved ones!

Raspberry Chocolate Chip Ice Cream

The ultimate summer treat is here! This Raspberry Chocolate Chip Ice Cream combines the tartness of fresh raspberries and the richness of chocolate for a creamy, dreamy dessert. Perfect for hot days and summer gatherings, you’ll want to make this easy ice cream tonight!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 15 servings

Course: Desserts

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 3 cups half and half
• 1 cup heavy cream
• 8 egg yolks
• 1 and ¼ cups granulated sugar
• 1 teaspoon vanilla bean paste
• 1 cup mini dark chocolate chips
• 2 cups raspberries
• ¼ cup granulated sugar
• 1 tablespoon lemon juice

Equipment

• Saucepan
• Wooden Spoon
• Whisk
• Blender
• Food Processor
• Mixing Bowl
• Chef's Knife
• Frying Pan

Method

 

1. Set a medium saucepan over medium heat. Pour in half and half and heavy cream. Simmer the mixture, stirring every so often, until the mixture is warmed. Remove from heat and set aside.
2. In a large mixing bowl add egg yolks and whisk until smooth. Slowly pour in granulated sugar and whisk until combined.
3. Add in a small amount of cream mixture to the egg mixture and whisk until combined. Slowly add in more cream until the egg mixture is warmed. Continue whisking in the cream until it’s all been added.
4. Add the mixture back into the saucepan and set over low heat. Stir constantly until the mixture has thickened and reached 175 degrees F.
5. Remove the mixture from the heat and pour into a storage container. Let cool on the counter for 30 minutes, stir in vanilla bean paste, raspberry puree, cover and let cool in the refrigerator overnight.
6. Pour into an ice cream maker and process according to the manufacturer’s directions. Once the mixture reaches soft serve texture stir in mini dark chocolate chips.
7. Cover the top of the ice cream and freeze for at least 4 hours before serving.
8. Add all ingredients to a small saucepan and simmer over medium heat until the raspberries start to soften. Mash the raspberries until juicy and soft. Remove from heat, puree in a high-speed blender or food processor, strain through a fine mesh strainer, set aside and let cool. Throw out any pulp or seeds left in the strainer.

Notes

• Storage: Keep your ice cream in a tightly sealed container in the freezer to maintain its texture.
• Freezing: Let the ice cream soften for a few minutes at room temperature for easy scooping.
• Pairing: This ice cream goes wonderfully with fresh berries or a drizzle of chocolate sauce.
• Alternatives: For a fruitier twist, try adding other berries or even a splash of lemon juice for brightness.
• Serving Suggestions: Use this ice cream between cookies for a delicious ice cream sandwich.

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Meet Sadie Mitchell

The Mood Catcher I’m our lead photographer, but my camera is just another tool in the kitchen, right next to my knife and whisk! I am obsessed with capturing the feeling of a meal the steam rising off a bowl or the golden light on a loaf of bread. I cook and style every shoot with the team, ensuring that the photo tells you exactly how cozy and delicious the food will taste.