Want to celebrate summer to the max? Then make this easy raspberry chocolate chunk ice cream. Just 5 ingredients and you don’t even need an ice cream maker!
In my opinion one of the best parts of summer is the fact that eating ice cream is pretty much mandatory.
And eating homemade ice cream? It’s even better.
I’m so excited to finally have a kid who’s old enough to help out in the kitchen, because this summer I had a REAL excuse to make ice cream.
You know, instead of “I want it, so I’ll make it!!“. Kids are always a good excuse for anything, right? 😉
It was my first year trying no churn ice creams. I gave away my ice cream maker a couple years ago, because it was so bulky and I’d always forget to freeze the disk anyways (and I used it about three times).
I was very sceptical initially, and my first attempt actually failed.
I had tried a recipe where it was recommended to whip the condensed milk and whipped cream together, and… Yeah. That recipe was firmly wrong.
But then I experimented on my own and after a few batches I was a convert.
We made a lot of ice cream this summer. And we ate a lot of ice cream this summer, guilty as charged.
Chocolate and raspberry is one of my all-time most loved liaison, as evidenced in this Crock Pot French Toast.
Your ingredients should be cold. Whipping cream works so much better when it’s cold. Try to chill your condensed milk, too, because the more warmth you add to the whipped cream, the more air pockets will melt away and it will get runny and really hard when frozen.
There’s no substitute for the cream. It just doesn’t turn out as well with anything else. No half and half, no milk, no low fat cream. Full fat whipping cream is the way to go here.
Adjust the raspberries to your taste. I didn’t crush the frozen raspberries much when I made this recipe to photograph, because I really liked the large chunks for the pictures. If you don’t feel like eating pieces of frozen raspberry (admittedly, I love it!!), crush them a bit before adding them to the mix.
Use fresh. If you have plenty of fresh raspberries around, it works beautifully with those too! It just looks less pretty, as the ice cream will get a pink hue, unless you manage to fold them in incredibly carefully (I didn’t).
Watch the recipe video
No Churn Raspberry Chocolate Chunk Ice Cream
- ½ pint heavy whipping cream cold from fridge
- ¼ tsp vanilla bean
- ½ 14-oz can condensed milk preferably chilled
- 1 cup frozen raspberries lightly crushed if desired
- 1 ⅓ cup chocolate chunks I used a mix of white and dark
- Place a metal bowl and the whipping attachment of your mixer in the freezer for 5-10 minutes before starting. Place a 1 quart container into the freezer, too.
- Beat the cream until soft peaks form. Add the vanilla and beat until combined.
- Carefully fold in the condensed milk until there are no more flecks of cream. Carefully fold in the raspberries and chocolate chunks.
- Transfer to the chilled container and freeze until firm (about 5 hours). Let stand at room temperature for 5 minutes before scooping. Enjoy 🙂