• Skip to main content
  • Skip to primary sidebar
Emma Duckworth Bakes
menu icon
go to homepage
  • French Recipes
  • About
  • Recipes
  • Cookbook
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • French Recipes
    • About
    • Recipes
    • Cookbook
    • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×
    • Pecan tart cut into slices on white plate sat on pink napkin.
      Unbelievable Pecan Tart
    • Plateful of amaretti cookies.
      Italian Soft Amaretti Cookies
    • Clice cut from Apple Tart on white plate.
      Tarte Tatin Pommes (Apple Tart Tatin)
    • Piped thickened chocolate pastry cream in a small glass jar.
      Chocolate Pastry Cream (Creme Patissiere)
    • Numerous chocolate cream puffs on paper covered board.
      Chocolate Cream Puffs
    • Vanilla custard in a glass pot.
      How to Make Crème Pâtissière (Vanilla Pastry Cream)
    • Strawberry tart on decorative pate with slices removed.
      Tarte aux Fraises (French Strawberry Tart)
    • Toffee sauce poured from a white saucepan into a glass jar.
      Easy Toffee Sauce
    • Spoonful taken from creme brulee pot.
      Classic French Crème Brûlée
    • Cut up Millionaire Bars
      Espresso Millionaire Shortbread Bars
    • Sliced squares of peanut butter chocolate chip bars on parchment paper.
      Peanut Butter Chocolate Chip Bars
    • Brookies squares on wooden chopping board.
      Brookies (Brownie Cookie Bars)
    Home » Recipes » Ice Cream Treats

    Raspberry Chocolate Ice Cream (No-Churn)

    Published: Jul 13, 2022 · Last Modified: Jun 17, 2023 by Emma · 2 Comments · This post may contain affiliate links ·

    Jump to Recipe

    This No Churn Raspberry Chocolate Ice Cream needs only a handful of ingredients and can be made in under ten minutes. With no ice cream maker needed, this bright, vibrant treat can be made with fresh or frozen raspberries for year-round enjoyment.

    Freezer container with three scoops of raspberry ice cream.

    If you love no-churn ice creams then make sure to check out my Pecan Praline Ice Cream, Salted Caramel Brownie Ice Cream and Roasted Plum Popsicles. You won't be disappointed.

    The homemade Raspberry Ice Cream recipe I'm sharing today is an easy summer dessert full of fresh raspberry flavour using the no-churn method. The raspberries are blended into a purée and added to the ice cream base along with finely chopped dark chocolate.

    Once frozen the sweet, bright raspberry flavour shines through and the texture is smooth and creamy with the amazing crunch of the chopped chocolate. It's absolutely dreamy.

    Close up image of pink coloured ice cream.
    Jump to:
    • ❓ What is No-Churn Ice Cream?
    • 🌟 Why You'll Love This Recipe
    • 🧾 Ingredients Needed
    • 📖 Variations
    • 👩🏻‍🍳 How to Make Raspberry Ice Cream
    • 🥣 How To Serve
    • 💭 Recipe Pro Tips
    • 📋 Recipe FAQs
    • ❄️ Freezer Instructions
    • 🍓 More Raspberry Recipes
    • 📖 Recipe
    • 💬 Comments

    ❓ What is No-Churn Ice Cream?

    Ice creams can be made in two ways, traditional-style custard base ice cream that uses eggs, sugar and milk as the core ingredients. Made on the stovetop this style of ice cream requires churning in an ice cream machine to incorporate air for a light, creamy texture.

    The other style of ice cream that can be made, is a no-churn ice cream. It means that no ice cream machine is needed to create the ice cream. Usually made from a combination of whipped cream and condensed milk, the air incorporated into the cream creates the creamy texture we expect from ice cream.

    With the addition of vanilla extract, you have the base of a fantastic no-churn ice cream. From here you can customise it with any flavourings, sauces or fruit like I've done today.

    🌟 Why You'll Love This Recipe

    1. Needs only six ingredients. With only a handful of ingredients needed for the base and 2 for the flavouring, it's incredible how this ice cream packs a punch.
    2. Quick and easy to make. Three simple steps are all it takes to make this creamy delight. Using a blender and electric whisk only, the joy of this dessert is that there's no need for an ice cream machine.
    3. Make this homemade ice cream any time of year. Fresh raspberries aren't always available but don't you worry, this recipe works brilliantly with frozen raspberries too.
    4. Family-friendly dessert. Being egg-free, it suits everyone. Freeze into popsicle molds for the kids or serve with a sophisticated raspberry coulis for the adults.

    🧾 Ingredients Needed

    Individual ingredients needs for raspberry chocolate ice cream.
    • Raspberries - When in season and abundant then use fresh, juicy raspberries. The taste is unbelievable. However, for the rest of the year or for more cost-effective options (fresh raspberries can be pricey!), then go for frozen raspberries. Just defrost them before using them.
    • Whipping Cream - Double or heavy cream is best as we need a cream with high-fat content. The higher the fat content the richer the taste and creamier the texture. Cream with a 38% or higher fat content, such as double cream, is perfect.
    • The fat coats the ice crystals that naturally form during the freezing process and prevents them from enlarging which in turn promotes lightness and smoothness.
    • Sweetened condensed milk - is the second most important ingredient of any no-churn ice cream. Made of a pre-cooked blend of milk and sugars, it acts as a sweetener but also with a low freezing point, it helps to soften the overall texture as it inhibits the formation of ice crystals.
    • Powdered icing sugar - Raspberries have that incredible sweet-tart juxtaposition that we all know and love. But a little extra sugar helps to bring out the sweetness. Using powdered sugar just means that there are no sugar granules to dissolve. I'm all about ease!
    • Chocolate - last but not least, dark chocolate works brilliantly with raspberries. The dark bitter notes sit beautifully against the sweetness of the ice cream. If you prefer to use milk chocolate or even white chocolate, then they would be amazing in it too.

    📖 Variations

    • Mixed berry ice cream: Substitute some of the raspberries for a combination of raspberries, strawberries, and blackberries for a mixed berry delight. The taste will be berrytastic! (Sorry, had to do it!)
    • Raspberry Ripple Ice Cream: Half the raspberry puree quantity, instead of adding the purée and mixing it through, make the base and layer the ice cream and puree in the pan. Then swirl through with a knife.
    • Lemon Raspberry Ice Cream: Add in zest and ½ a cup of lemon juice to the raspberry ice cream. Double the icing sugar to up the sweetness.

    👩🏻‍🍳 How to Make Raspberry Ice Cream

    I can't tell you how easy this is to make. Once you learn how to make a no-churn ice cream, you'll be making it on repeat all summer long, as it's that simple! I've warned you!

    *Be sure to see the recipe card below for the full ingredients list & instructions!*

    Blending raspberries to make ice cream.

    STEP 1. Blend the raspberries. Add the raspberries into the cup of a blender and pulse until they are puréed and in liquid form (Images 1 & 2). If you don't have a blender then you can use an immersion stick blender.

    TIP: If you don't have a blender.

    The aim is to get the raspberries into a puree and then remove the seeds. If you don't have a blender then pop the raspberries into a saucepan and add 2 or so tablespoons of lemon juice or water. Heat the raspberries on low until they start to break down. Gently mash them with a fork to release their juices.

    Once all the raspberries are broken up and mashed remove them from the heat and pass the sauce through a fine-mesh sieve. Make sure to use a spoon or rubber spatula to push all the pulp through, discarding only the seeds. Let the purée come to room temperature before adding to the ice cream base.

    Raspberry Puree pushed through a sieve.

    STEP 2. Pass the purée through a fine-mesh sieve. Don't forget to scrape all that delicious raspberry sauce on the underside of the sieve. Depending on the juiciness of your raspberries, you should get approximately 400ml of raspberry purée (Image 3).

    Raspberry Puree in two separate jugs.

    STEP 3. Add the icing sugar and lemon juice to the raspberry purée and divide the mixture. Sift the powdered icing sugar into the sauce and add the lemon juice. Give it a good whisk until it's combined and lump-free (Image 4).

    I love to add some of the raspberry sauce on top of the ice cream to decorate, so set aside ¼ cup (60ml) or so to one side (Image 5). The rest we'll add directly into the ice cream to give it its raspberry flavour.

    Whipped cream in bowl.

    STEP 4. Whisk the cream in a large bowl until soft peaks form. The air that we're adding to the mixture helps give the ice cream its light and creamy texture. I use hand-held electric beaters to do this but if you want the arm to work out, then by all means do it by hand! (Image 6)

    STEP 5. Add in the condensed milk and vanilla extract and whisk on low to combine (Image 7).

    Raspberry ice cream mixed in glass bowl with chopped chocolate.

    STEP 6. Mix the puree and ice cream base together. Pour in the majority of the raspberry purée, add in the chopped chocolate and fold or whisk through until combined (Images 8 & 9). I don't worry too much if there are still some swirls throughout.

    Raspberry Ice Cream poured into pan and layered with raspberry puree before freezing.

    STEP 7. Layer and freeze. I use a metal 2lb loaf pan to freeze the ice cream in, but use whatever container you prefer. Now the fun part!! Pour the mixture into a freezer-safe pan (Image 10).

    Drizzle the reserved purée over it. Decorate with a couple of fresh raspberries and a sprinkle of chocolate, cover with baking paper and plastic wrap and freeze for a minimum of 4 hours (Images 11 & 12).

    Freezer pan filled with raspberry chocolate ice cream with scoop on top.

    TIP: Make it look professional.

    You know the open tubs of ice creams that you see behind the glass counters in your local gelateria. The one thing they all have in common is their amazing presentation.

    Each of the individual ice cream tubs doesn't just have the ice cream, it's decorated with the ingredients within that ice cream. You then know exactly what the ice cream flavour is and it's totally more enticing. We eat with our eyes! Whether it's broken up Ferrero Rocher over a chocolate hazelnut ice cream or mango sauce over a mango sorbet, the principle is the same.

    For our ice cream, we're going to decorate it with the last of the purée, a couple of crushed raspberries and a sprinkle of chopped chocolate. Doesn't it look great (Image 13)!

    🥣 How To Serve

    You'll need to remove the ice cream about ten minutes before serving, just to allow it to soften slightly. Dip the ice cream scoop in hot water and scoop out the delicious raspberry chocolate ice cream. Serve scoops in a bowl topped with a couple of fresh raspberries, and a spoonful of hot fudge sauce. (Optional but amazing!)

    Bowl of raspberry chocolate ice cream with chocolate fudge sauce on top.

    💭 Recipe Pro Tips

    1. Strain the seeds. There are a lot of raspberries in this recipe and the number of seeds, if left in, can be a bit too crunchy. I prefer to remove them to help with a smooth texture.
    2. Whip the cream to soft peaks first. Incorporating air into the cream before adding the condensed milk means the maximum chance of smooth ice cream. Whip to soft peaks but if you get to firm peaks, don't worry. Just don't take it any further, otherwise, you'll make yourself butter!
    3. Leave out for a couple of minutes before serving. Some ice crystals will form during the freezing process. Taking the ice cream out a little ahead of time helps some of those crystals to soften.
    4. Perfect to use as an ice cream sundae. Layer up the raspberry chocolate ice cream with some hot fudge sauce, extra raspberries and some chopped almonds. What a showstopping treat!!

    📋 Recipe FAQs

    Does raspberry go well with chocolate?

    Its found that the tartness of the raspberries pairs beautifully alongside the rich notes of dark chocolate.
    In the recipe the icing sugar is needed to bring sweetness to the raspberry puree so don't omit it.

    Am I able to churn this ice cream if I want to?

    Absolutely you can. When using an ice cream machine, more air is incorporated into the mixture before freezing making the ice cream lighter in texture.

    Can I swirl the puree into the ice cream base instead of mixing it in?

    Yes you can definitely do that. I would mix in the chopped chocolate into the vanilla ice cream, then pour in the raspberry puree and swirl ir through.

    What if I don't have a blender for the puree?

    An immersion stick blender will work equally well. Or make the puree on the stovetop. Add the raspberries into a saucepan and add 2 or so tablespoons of lemon juice. Heat the raspberries on low until they start to break down. Gently mash them with a fork to release their juices. 
    Once all the raspberries are broken up and mashed, remove the pan from the heat and pass the sauce through a fine-mesh sieve. Carry on as per the recipe method. Just let the purée come to room temperature before adding to the ice cream base.

    ❄️ Freezer Instructions

    The Raspberry Ice Cream lasts for up to 1 month in the freezer. Just make sure the container is covered so as to minimise ice crystals forming.

    🍓 More Raspberry Recipes

    • Front on perspective of a sliced swiss roll
      Raspberry Swiss Roll with step by step photos
    • coconut raspberry cake on cake stand.
      Coconut Raspberry Sponge Cake
    • Raspberry Oatmeal bars with dark chocolate cut into squares ready to serve
      Chocolate Raspberry Oatmeal Bars
    • Loaf cake decorated in white chocolate sliced on serving board.
      Raspberry and White Chocolate Loaf Cake

    If you tried this Raspberry Ice Cream recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!

    📖 Recipe

    Raspberry ice-cream scooped into pink bowl.
    Print Recipe Pin Recipe
    5 from 2 votes

    Raspberry Chocolate Ice Cream Recipe

    This easy no-churn Raspberry Chocolate Ice Cream is perfect for long hot days. It’s creamy and light and packed full of fresh raspberries with the bonus of a little chocolate crunch.
    Prep Time15 minutes mins
    Freezing Time4 hours hrs
    Total Time4 hours hrs 15 minutes mins
    Category: Ice-cream & Popsicles
    Cuisine: American/British
    Servings: 15
    Calories: 229kcal
    Author: Emma Duckworth

    Equipment

    • Blender or immersion blender. (See notes if you have neither.)
    • Large mixing bowl
    • Electric Hand held beaters

    Ingredients

    Metric - US Customary
    • 375 g fresh raspberries, frozen can also be used (see notes)
    • 60 ml fresh lemon juice
    • 80 g powdered icing sugar (confectioners’ sugar)
    • 480 ml double cream (heavy cream)
    • 390 g condensed milk, 1 can
    • 1 tablespoon vanilla extract
    • 100 g dark chocolate, finely chopped

    Instructions

    • Make the raspberry puree. Add the raspberries into a cup from a blender. Pulse until liquefied.
    • Sieve. Pass the raspberries through a fine-mesh sieve set over a bowl. Scrap the underside of the sieve where some of the puree will have collected and discard the seeds.
    • Add sugar. Sift into the puree the powdered icing sugar and add in the lemon juice. Whisk until fully incorporated.
      Set aside 60ml (¼ cup) to decorate the top of the ice cream with (Optional).
    • Add cream. Add the whipped cream to a large mixing bowl. Using electric hand-held beaters, whip until soft peaks form.
    • Add condencsed milk. Add into the bowl the condensced milk and vanilla extract and whip on low until combined.
    • Mix the puree and ice cream base together. Pour the raspberry puree into the ice cream base and add the chopped chocolate. Whisk on low or fold in with a rubber spatular, until just combined.
    • Layer into container and freeze. Pour raspberry ice cream into a freezer-safe ice cream container and level with the back of a spoon. Optional: Decorate with a drizzle of the remaining raspberry puree, a couple of crushed fresh raspberries and a sprinkle of chopped chocolate.
      Lay parchment paper over the ice cream and then wrap the container in plastic wrap. (Or place a lid over your specific container). Freezer for a minimum of 4 hours or until solid.
      Remove from the freezer at least 10 minutes before serving.

    All recipes are developed and tested in Metric grams. I strongly recommend that you bake using digital scales for a more accurate result. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.

    Notes

    Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
    To Store: Freeze ice cream in an air-tight container for up to one month.
    Alternative if you don't have a blender. An immersion stick blender will work equally well. Or make the puree on the stovetop. Add the raspberries into a saucepan and add 2 or so tablespoons of lemon juice. Heat the raspberries on low until they start to break down. Gently mash them with a fork to release their juices. Once all the raspberries are broken up and mashed, remove the pan from the heat and pass the sauce through a fine-mesh sieve. Carry on as per the recipe method. Just let the purée come to room temperature before adding to the ice cream base.
    TIP 1: Strain the seeds. There are a lot of raspberries in this recipe and the number of seeds, if left in, can be a bit too crunchy. I prefer to remove them to help with a smooth texture.
    Tip 2: Whip the cream to soft peaks first. Incorporating air into the cream before adding the condensed milk means the maximum chance of smooth ice cream. Whip to soft peaks but if you get to firm peaks, don't worry. Just don't take it any further, otherwise, you'll make yourself butter!
    Tip 3: Leave out for a couple of minutes before serving. Some ice crystals will form during the freezing process. Taking the ice cream out a little ahead of time helps some of those crystals to soften.
    Tip 4: Perfect to use as an ice cream sundae. Layer up the raspberry chocolate ice cream with some hot fudge sauce, extra raspberries and some chopped almonds. What a showstopping treat!!

    Nutrition

    Calories: 229kcal | Carbohydrates: 23g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 43mg | Potassium: 172mg | Fiber: 2g | Sugar: 21g | Vitamin A: 552IU | Vitamin C: 9mg | Calcium: 103mg | Iron: 0.3mg
    Have you tried this recipe yet?Mention @emmaduckworthbakes or tag #emmaduckworthbakes! I’d love to see what you are getting up to in the kitchen!

    More Unbelievable Ice Cream Treats

    • Chocolate popsicles on baking paper.
      Easy Chocolate Popsicles
    • Multiple Peach Popsicles piled up on a plate.
      Homemade Fresh Peach Popsicles
    • Multiple popsicles laid on each other on plates.
      Roasted Plum Ice Cream Popsicles
    • Coffee Oreo Ice Cream scooped into waffle cones on white plate.
      Coffee Oreo Ice Cream

    Reader Interactions

    Comments

      5 from 2 votes (1 rating without comment)

      Leave a Reply Cancel reply

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

      Recipe Rating




    1. Jess

      July 31, 2022 at 9:34 am

      5 stars
      Made this recipe last week and it was a hit with the family! The raspberry taste is so creamy and fresh and adding the dark chocolate is brilliant- i would never have thought of that!

      Reply
      • Emma

        July 31, 2022 at 12:42 pm

        Brilliant Jess- isn't the raspberry / chocolate combination delicious!

        Reply

    Primary Sidebar

    Smiling lady standing in front of bookshelves

    Welcome to Emma Duckworth Bakes, a destination for approachable, delicious seasonal homemade treats shaped by European influences that you can re-create at home.

    Learn more about me →

    Cookbook Cover
    Packed full of delicious bakes

    Brownies & Bars

    You must use the category name, not a URL, in the category field.
    Dear Coco: Artisanal Coffee by The River Thames, London

    Featured On

    Featured In Image

    My Personal Favourites

    • How To Make Salted Caramel Sauce
    • yogurt loaf cake sliced on board.
      Traditional French Yogurt Cake (Gâteau Au Yaourt)
    • Serving plate filled with brown butter madeleine that have been dipped in espresso glaze.
      Brown Butter Madeleines dipped in Espresso Glaze
    • chocolate cheesecake decorated in red fruit.
      Easy No-Bake Chocolate Cheesecake
    • Spooning hot fudge sauce from jar.
      Easy Homemade Hot Fudge Sauce
    • The Best Cherry Scones

    Footer

    About

    About Me

    Food Photography

    Dear Coco Street Coffee

    ↑ back to top

    SUBSCRIBE

    Information

    Contact

    Work With Me

    Privacy Policy

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2024 Emma Duckworth Bakes

    Bowl of ice cream scoops.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.