If you’re craving something dreamy, fruity, and just the right amount of decadent, this No Churn Raspberry Chocolate Chunk Ice Cream Recipe is about to become your go-to treat. Imagine luscious swirls of tart raspberries mingling with chunky pockets of rich white and dark chocolate, all wrapped in a creamy, velvety base that requires no ice cream maker. It’s the perfect summer indulgence that’s as easy as it is delicious, brightening your day with every scoop.
Ingredients You’ll Need
You’ll be amazed at how just a few simple but crucial ingredients come together to create such an irresistible frozen dessert. Each one brings something special, whether it’s richness, brightness, or texture, making this recipe a true crowd-pleaser.
- Heavy whipping cream (1/2 pint, cold): This is the foundation for your creamy texture, and chilling it ensures light, fluffy peaks that hold up perfectly.
- Vanilla bean (1/4 tsp): Adds warm, aromatic depth that complements both raspberry and chocolate beautifully.
- Sweetened condensed milk (1/2 of 14-oz can, chilled): Acts as the sweetener and stabilizer, giving your ice cream that rich sweetness and smooth finish without the hassle of cooking.
- Frozen raspberries (1 cup, lightly crushed): Bursts of tartness that bring freshness and a vibrant pink hue throughout the ice cream.
- Chocolate chunks (1 1/3 cup, mix of white and dark): Provide delightful texture and flavor contrasts, from bittersweet to creamy sweetness in every bite.
How to Make No Churn Raspberry Chocolate Chunk Ice Cream Recipe
Step 1: Prepare Your Tools
Start by chilling a metal mixing bowl, your whipping attachment, and a quart-sized container in the freezer for about 5 to 10 minutes. This step is essential because cold equipment helps the cream whip up effortlessly into soft, airy peaks—setting the perfect stage for your ice cream.
Step 2: Whip the Cream with Vanilla
Pour the cold heavy whipping cream into your chilled bowl and beat until soft peaks form. Once you see those fluffy waves, add in the vanilla bean and continue to whip until everything is beautifully combined. This creates the creamy base infused with gentle sweetness and warmth from the vanilla.
Step 3: Fold in Condensed Milk, Raspberries, and Chocolate
Now gently fold in the chilled condensed milk, taking care so the whipped cream doesn’t deflate; you want to keep that silky, light texture intact. Once that’s fully blended with no streaks, fold in your crushed frozen raspberries and the chocolate chunks. This step ensures that juicy fruit and chocolate surprise you with every bite.
Step 4: Freeze Until Firm
Transfer your luscious mixture into the chilled container and pop it into the freezer. Give it around five hours to firm up completely. When ready to enjoy, let it sit at room temperature for five minutes for easy scooping. Then dive in and savor the harmony of flavors you’ve just crafted.
How to Serve No Churn Raspberry Chocolate Chunk Ice Cream Recipe
Garnishes
Top your scoops with fresh raspberries and a drizzle of melted dark or white chocolate for an elegant look. Sprinkling a few chopped toasted almonds or fresh mint leaves can add a lovely crunch and pop of color that complements the ice cream’s natural beauty.
Side Dishes
This ice cream pairs wonderfully with light desserts like almond biscotti or buttery shortbread cookies. Alternatively, serve alongside fresh summer fruit or a tangy lemon tart to balance the sweet, creamy indulgence with something bright and crisp.
Creative Ways to Present
Try layering the ice cream with raspberry sauce and crushed chocolate cookies in clear parfait glasses for a stunning visual and textural experience. Or, use it as a filling in a chocolate-dipped waffle cone for a perfect handheld treat that’s sure to wow your friends and family.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers (though that’s unlikely!), keep your ice cream stored in an airtight container in the coldest part of your freezer to preserve its creamy texture and fresh flavors.
Freezing
This no churn ice cream freezes beautifully without becoming icy or hard to scoop. The condensed milk keeps the texture smooth and creamy, so you can prepare it well in advance and enjoy anytime without missing a beat.
Reheating
No need to reheat this frozen delight! Just let it sit out for a few minutes before serving to soften slightly, which makes for perfect scooping. Avoid microwaving as it can ruin the texture and cause melting.
FAQs
Can I use fresh raspberries instead of frozen?
Fresh raspberries can work, but frozen raspberries help keep the ice cream cold and contribute to that lovely texture when folded in. If you use fresh, consider lightly freezing or chilling them before adding to maintain balance.
Is it possible to substitute the condensed milk?
Condensed milk is key for both sweetness and texture here. While you might try alternatives like sweetened coconut milk, this can alter flavor and consistency, so sticking to condensed milk gives the best results.
How long does this ice cream last in the freezer?
Stored properly in an airtight container, you can expect your homemade ice cream to stay delicious for up to two weeks—though it rarely lasts that long once friends taste it!
Can I add other mix-ins besides raspberries and chocolate?
Absolutely! This recipe is versatile. Try swapping in blueberries, chopped nuts, or even chunks of your favorite candy bars for fun twists. Just be mindful of the texture balance to keep it creamy and scoopable.
Do I need an ice cream maker for this recipe?
Nope! That’s the beauty of this No Churn Raspberry Chocolate Chunk Ice Cream Recipe. You get rich, creamy ice cream without any fancy equipment, making it perfect for straightforward, rewarding homemade desserts.
Final Thoughts
This No Churn Raspberry Chocolate Chunk Ice Cream Recipe is truly a revelation—easy enough for a last-minute treat but special enough to impress anyone lucky to taste it. The fusion of tart raspberries with luscious chocolate chunks wrapped in creamy sweetness makes every spoonful a celebration. I can’t wait for you to try it and share the joy this recipe brings to warm days and nights alike!
Print
No Churn Raspberry Chocolate Chunk Ice Cream Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 5 hours 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This No Churn Raspberry Chocolate Chunk Ice Cream is a creamy, homemade treat that requires no ice cream maker. Blending cold whipping cream, vanilla bean, sweetened condensed milk, fresh raspberries, and chunks of white and dark chocolate creates a luscious, easy-to-make dessert perfect for summer or any time you crave a rich and fruity frozen delight.
Ingredients
Ice Cream Base
- 1/2 pint heavy whipping cream (cold from fridge)
- 1/4 tsp vanilla bean
- 1/2 14-oz can sweetened condensed milk (preferably chilled)
Add-ins
- 1 cup frozen raspberries (lightly crushed if desired)
- 1 1/3 cup chocolate chunks (a mix of white and dark chocolate)
Instructions
- Chill Tools: Place a metal bowl and the whipping attachment of your mixer in the freezer for 5-10 minutes to ensure everything is cold. Also, chill a 1 quart container in the freezer to store the ice cream later.
- Whip Cream: Beat the cold heavy whipping cream until soft peaks form, which ensures a light and airy texture. Then add the vanilla bean and continue beating until fully combined for a fragrant base.
- Fold Ingredients: Gently fold the sweetened condensed milk into the whipped cream until no streaks remain, preserving the light texture. Then carefully fold in the frozen raspberries and chocolate chunks to evenly distribute them throughout the mixture.
- Freeze: Transfer the ice cream mixture to the chilled container and freeze until firm, approximately 5 hours. Before serving, let the ice cream soften at room temperature for about 5 minutes to scoop easily and enjoy the creamy texture.
Notes
- Use cold ingredients and chilled equipment to help the cream whip properly.
- Lightly crushing the frozen raspberries helps distribute flavor and prevent large icy chunks.
- The mixture requires no churning — just gentle folding and freezing.
- Letting the ice cream soften slightly before serving ensures easier scooping and better texture.
- Chocolate chunks can be adjusted to your preference or replaced with your favorite mix-ins.
