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
Scale
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.
