Tessa's Recipe Rundown
Taste: HEAVENLY. The type of bliss on your tongue that makes you close your eyes to savor the moment.
Texture: I think the texture will depend on your ice cream maker but mine was luscious and somehow airy.
Ease: There are a few more steps than some of the other ice cream recipes I’ve posted but you still don’t have to make an egg-based custard here.
Appearance: The color is stunning, thanks to both the raspberries and Dutch-process cocoa powder.
Pros: Deeelicious, gorgeous, and fun.
Cons: None.
Would I make this again? Yes!!
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Chocolate Raspberry Ice Cream is absolutely deeeeeelicious, refreshing, gorgeous, and fun!
There’s so many things that taste phenomenal with chocolate. Almonds, banana, caramel, bourbon, cinnamon, espresso, strawberries, hazelnuts, orange, mint, peanut butter, Earl Grey tea, malted milk… the list is seemingly endless. However, one of my all time favorites may just be chocolate and raspberry. The fresh, slightly tart sweetness of a raspberry brings out something just magnificent in the chocolate. It’s out of this world, just like this ice cream.
P.S. – Last week I asked you guys if you’d be interested in a post series related to what I’ve learned/am learning in culinary schools and it seems you are! So look out for the introduction of a new series here in the coming weeks. I’d love to hear any requests.
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Ingredients
- 1 1/2 cups heavy cream
- 5 tablespoons unsweetened Dutch-process cocoa powder
- 2/3 cup sugar
- 2 cups raspberries, fresh or thawed-frozen
Instructions
- Whisk together the cream, cocoa powder, and sugar in a large saucepan. Heat the mixture, whisking frequently, until it comes to a full, rolling boil. Remove from heat and add raspberries. Cover and let stand for 10 minutes.
- Puree the mixture in a food processor or blender. Press the pureed mixture through a fine sieve to remove seeds. Chill mixture in fridge thoroughly then freeze in your ice cream maker according to manufacturer's directions.
We’ve made this more than once and gotten rave reviews each time. It is so delicious but was quite easy to make. We will be making this again and again!
Raspberry and cocoa are made for each other and this recipe captures it beautifully. We used frozen raspberries. The first day the raspberry flavor dominated but the next day (as promised) the flavors were balanced, both strong and bright in a creamy serving. Our new favorite!
Yay! So happy to hear you enjoyed this recipe and flavor combination so much, Vickie!!
awesome and easy ice cream! Loved the recipe and how well it turned out. Will make it again
A touch of Chambord would make this sublime. For my next batch I will be thinking of how to make a raspberry Chambord Swirl to add at the last minute.
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I love raspberries but I was wondering do you think this would also work with other berries as well?
Definitely!
My goodness. I don't remember the last time I had ice cream, and now I really, really want to make some because this sounds absolutely delightful. You can't beat chocolate and any kind of fruit – especially raspberries – in my book!
raspberries are on sale this week–i just might have to make this!
by the way, i made a variation of your chorizo empanadas and they were GREAT!
This is one of those ice-creams I'm craving for. I really love the combination of chocolate and raspberries. They suit really good.
Cheers!
Chocolate raspberry is my favorite ice cream flavor and The Perfect Scoop is my favorite ice cream cookbook so I can't believe I haven't made this! I'll have to rectify this wrong in the very near future!
PS – Your ice cream looks divine!
Are raspberries and chocolate REALLY that good together? If you love the raspberry and chocolate combination, then you must try this recipe
I agree. Raspberries and chocolate…a match made in heaven. 🙂