Dark Chocolate Raspberry Ice Cream

Tangy raspberries and rich dark chocolate are mixed into a sweet ice cream base to create this rich and delicious dark chocolate raspberry ice cream. This easy no-churn ice cream recipe is easy to make and even easier to eat!

Ice cream on a hot day is a necessity! And it’s even better when it’s swirled with chunks of dark chocolate and fresh raspberries. You can make your own homemade dark chocolate raspberry ice cream with just 4 ingredients in less than 15 minutes.

And the best part is that all you’ll need to get started is a mixing bowl and an electric mixer! Seriously, the hardest part about making this no-churn ice cream is waiting a few hours while everything sets in the freezer. But don’t worry, it is absolutely worth it!

Your finished ice cream will have the perfect balance of rich chocolate and tart raspberries that keeps you coming back for more. The vanilla ice cream base is creamy, smooth, and contrasts the bold flavors of the mix-ins perfectly.

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

• Heavy Whipping Cream—This will create your rich and creamy ice cream base.
• Sweetened Condensed Milk— For a sweet, milky flavor.
• Raspberries—Adds a ton of natural tangy, sweet, and juicy flavor. No need to chop them!
• Dark Chocolate Chips—Adds a deep, almost bitter chocolatey flavor that contrasts the raspberries nicely.

How to Make Dark Chocolate Raspberry Ice cream

In a large mixing bowl, use your hand mixer to beat the heavy whipping cream into stiff peaks.

Reduce the speed of your mixer to low. Mix in the sweetened condensed milk, raspberries, and chocolate chips until the mixture is smooth and homogenous.

Pour the mixture into a loaf pan and cover it with two layers of plastic wrap. Allow the ice cream to freeze until firm and scoopable.

Scoop, serve, and enjoy. This is the best ice cream!

Can I use frozen raspberries in this ice cream?

I would recommend using fresh raspberries! Not only will they give you the most bold flavor, but they will also break apart and become better distributed when you mix them into the ice cream.

Recipe Tips

• If you want a slightly sweeter ice cream, you can add a teaspoon of sugar to your heavy cream before whipping it.
• Make sure that your heavy cream and vanilla mixture reaches stiff, free-standing peaks before adding the other ingredients so you get a smooth, creamy texture for your ice cream!
• You can substitute the chocolate chips for chopped chocolate bars. This adds more texture to the ice cream, but the flavor will be the same.
• I like to let my ice cream sit overnight when I have time, just to ensure it has a set up as much as possible before we eat it! I find that most ice creams set up in 5-6 hours however, it is a good idea to make this ice cream at least 8 hours in advance for the best results.
• To store the ice cream, wrap it tightly with plastic wrap or transfer it to an airtight container and store it in the freezer for up to 2 months.

If you love no-churn ice cream like we do, here are a few more ice cream recipes to try!

• No Churn Lemon Shortbread Ice Cream
• Strawberry Shortbread Ice Cream
• Peanut Butter Chocolate Chip Ice Cream
• Chocolate Brownie Ice Cream
• Nutella Ice Cream

I hope you make this ice cream recipe! It doesn’t get much better than enjoying a scoop of this dark chocolate raspberry ice cream on a hot summer’s day.