Black raspberry chocolate chip ice cream is a deliciously sweet and tangy frozen treat that is perfect for summertime. The black raspberry gives it a beautiful deep purple color and a tart flavor that complements the sweetness of the chocolate chips. This ice cream is easy to make at home with just a few simple ingredients, and it’s sure to be a hit with both kids and adults.
Black raspberry ice cream starts with a creamy and rich base made from high-quality ingredients, including fresh cream, milk, and sugar. What sets it apart is the ice cream flavor of ripe and juicy black raspberries.
Whether enjoyed in a bowl, on a cone, or as part of a sundae, black raspberry chocolate chip ice cream is a beloved treat that captures the natural flavors of summer and indulgence.
If you can’t be bothered to make this recipe, it is also Graeter’s ice cream. Their signature black raspberry chocolate chip is famous across the USA!
Here are the ingredients you’ll need to make this easy black raspberry chocolate chip ice cream.
Black raspberries might not be known to you! They are closely related to other berries such as raspberries and blackberries. Black raspberries are native to North America and are found primarily in the eastern and central regions of the United States.
Black raspberries have a dark purple to black color when fully ripe, and they are smaller than blackberries but larger than red raspberries. The flavor of black raspberries is sweet and tart flavor, similar to red raspberries, with a hint of earthiness.
Black raspberries should not be confused with blackberries, which are a different species in the same genus. Saying that, it is hard to find them and that being said, I have added a substitution using a combination of raspberries and blackberries if you want to try that instead! You can use fresh berries or frozen ones as well.
I use good quality bittersweet chocolate, but you can use milk chocolate as well.
Heavy whipping cream is what gives this ice cream its rich, creamy texture. Be sure to use heavy cream that has a high fat content for the best results.
Whole milk is another important ingredient in this recipe. It helps to balance out the richness of the heavy cream and adds a slightly lighter texture to the ice cream.
Granulated sugar is used to sweeten the ice cream. Be sure to add it gradually to the egg mixture, whisking well after each addition, to ensure that it dissolves completely.
This recipe calls for eggs as it is more of a custard style ice cream.
This adds a depth of flavor that goes really well with the ice cream
Making homemade black raspberry chocolate chip ice cream is a fun and easy process that can be done in just a few steps. The preparation process can be broken down into three main steps: making the ice cream base, adding the berry puree, and then slowly adding the chocolate!
Making the Custard mixture
The ice cream base is made by heating egg yolks, sugar, milk, and cream together until thickened. Follow these steps to make the ice cream base. Warm the milk, sugar, 1 cup of the cream and salt in a medium saucepan over medium-low heat. Pour the remaining cream into a medium mixing bowl and set a sieve on top
Then in another bowl, whisk egg yolks. Pour the warm cream/milk mixture slowly add that to the eggs while whisking the whole time! (If you don’t, you will be making scrambled eggs!)
Once mixed, add that back to saucepan. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
When it reaches 170° and it begins to coat the back of the spatula, you can then pour it through the strainer into the other bowl with the cream in it. Stir until cool over an ice bath.
Making the black raspberry puree
Add the berries to a blender and then whizz. Strain them using a fine mesh sieve to remove the seeds and then add to the ice cream mixture.
Freeze (skip this step if you’re using an ice cream maker)
Transfer the homemade ice cream mixture into a freezer-safe container or a shallow loaf pan (and cover tightly with plastic wrap) and place it in the freezer for about 4 hours.
After it’s completely frozen, keep the ice cream at room temperature to partially thaw it. Transfer it to the food processor for a minute or two (for a light, fluffy texture). Transfer the ice cream back into its container and refreeze for at least 3 hours.
Chill and transfer to the ice cream maker (skip this step if you’re not using an ice cream maker)
Place the ice cream mixture into a large bowl in the refrigerator until it is chilled. Transfer the mixture to the chilled container of your ice cream machine and make the ice cream as per the manufacturer’s instructions. During the last few minutes of churning, add the shards of chocolate.
You can start eating your ice cream immediately or keep it in the freezer for a couple of hours to firm it up.
You’ll need all this:
The Ice Cream maker to use!
You have to have an ice cream maker if you want to make ice cream or sorbet! I started making it using the Cuisinart ICE-100 Compressor Ice Cream and Gelato.
There is no faffing around with bowls in the freezer. When you are ready for ice cream, it’s ready. Just turn on the Cuisinart ice cream maker and go. In about 40 minutes, you have ice cream that you can eat right then, or you can put it in the freezer to harden up a bit more. Once done in, you’ll have about 1 litre of ice cream ready to devour!
- Use high-quality ingredients: The flavor of your ice cream will only be as good as the ingredients you use. Opt for fresh, high-quality cream, milk, and eggs.
- Chill your mixture thoroughly: Before churning, make sure your ice cream mixture is thoroughly chilled. This will help it freeze more quickly and evenly, resulting in a smoother texture. Aim for a temperature of around 40°F.
- Don’t overfill your ice cream maker: It can be tempting to fill your ice cream maker to the brim, but this can actually impede the freezing process. Stick to the manufacturer’s recommended capacity, and if you need to make a larger batch, do it in batches.
- Add mix-ins at the end: If you’re adding mix-ins like nuts, chocolate chips, or fruit, wait until the last few minutes of churning to add them. This will help ensure they’re evenly distributed throughout the ice cream.
- Freeze your ice cream properly: Once your ice cream is churned, transfer it to an airtight container and freeze it for several hours or overnight. To prevent ice crystals from forming, press a piece of plastic wrap directly onto the surface of the ice cream before sealing the container.
While the classic combination is delightful on its own, here are a few variations you can try to add some extra flair to your ice cream:
- Black Raspberry Ripple: Create a ripple effect by swirling a black raspberry sauce or puree into the ice cream base before freezing. This adds a burst of intense black raspberry flavor throughout the ice cream.
- Black Raspberry Swirl: Prepare a black raspberry sauce by cooking down black raspberries with a little sugar until they become syrupy. Once the ice cream is partially frozen, layer the sauce in between the scoops and gently swirl it into the ice cream using a knife or spatula.
- Black Raspberry Cheesecake: Incorporate chunks of creamy cheesecake into the ice cream along with the black raspberries and chocolate chips. This adds a tangy and velvety element to the dessert.
- Almond Crunch: Add some texture to your black raspberry chocolate chip ice cream by mixing in chopped almonds or almond brittle. The nutty crunch pairs well with the fruity and chocolate flavors.
- Black Raspberry Truffle: Make black raspberry truffles by combining black raspberry puree with melted chocolate and rolling them into small balls. Fold these truffles into the ice cream base for delightful surprises of chocolate and black raspberry in every scoop.
Remember to adjust the quantities according to your taste preferences and the capacity of your ice cream maker. Enjoy experimenting with these variations to create your perfect black raspberry chocolate chip ice cream!
Frequently asked questions
Can you make lactose-free or dairy-free ice cream?
Absolutely! If you don’t have lactose tolerance and want to enjoy homemade ice cream, you can replace whole milk with lactose-free milk. moreover, you can also use coconut cream or lactose-free heavy cream.
Is ice cream gluten-free?
Ice cream is typically gluten-free, but it’s important to check the ingredients list to make sure there are no gluten-containing additives.
How long does ice cream last in the freezer?
Homemade ice cream can last up to two weeks in the freezer, while store-bought varieties may last longer due to the addition of stabilizers. It’s important to store ice cream in an airtight container to prevent ice crystals from forming.
Can I use other types of raspberries instead of black raspberries?
While black raspberries provide a distinct flavor, you can use other raspberries such as red or golden raspberries as a substitute. However, the taste and color of the ice cream may vary slightly.
Can I use white chocolate chips instead of dark chocolate?
Yes, you can use white chocolate chips if you prefer a sweeter flavor. Keep in mind that white chocolate has a different taste and texture compared to dark chocolate, so it will alter the overall flavor profile of the ice cream.
The Cherry on Top
As I said before, any ice cream with booze in it makes me happy! Making your own homemade version is easy and allows you to control the ingredients and the level of rum flavor.
List of other ice cream recipes
Here’s the black raspberry chocolate chip ice cream recipe!
Black Raspberry Chocolate Chip Ice Cream
- 2½ cups black raspberries (or 1½ cup raspberries & 1 cup blackberries)
- ¾ cup whole milk
- ½ cup granulated sugar
- 1¼ cups heavy cream
- ½ teaspoon vanilla extract
- 3 large egg yolks
- Pinch Salt
- 1 cup chopped bittersweet chocolate
- Combine the milk, sugar, cream, salt and in a medium saucepan and heat until it's beginning to bubble but don't let it boil.
- While that is getting hot, whisk the egg yolks together in a separate bowl. While whisking constantly, pour a little of the hot cream mix to the yolks, then add the milky yolks to the saucepan.
- Stirring constantly, cook until the mixture get thick enough to coat the back of a spoon. (Temp no more than 170ºF (77ºC).
- Strain the mixture into a bowl, then stir the mixture over an ice bath until cool and add the vanilla
- Puree the black raspberries in a blender and strain through a sieve to remove the seeds.
- Stir the puree into the custard.
- Cover and put in the fridge for at least two hours, but I would do overnight
- Take out of the fridge and make it according to the manufacturer’s instructions. (I always use my Cuisinart Ice Cream Maker)*
- While the mixture is freezing, melt the chocolate in a small bowl over a pot of simmering water, or in a microwave oven on low power, stirring until smooth.
- When you are just about done making the ice cream, drizzle the chocolate into the ice cream. Stir it well and then, do it again with more chocolate.
- Wow everyone by serving it immediately or store in an airtight container in the freezer for up to 2 weeks.
- Pour in the ice cream mixture, add the ice cream paddle and then turn it on
- I set the timer for 35 minutes
- You can always churn it longer if you want it harder
- Put it in the freezer to harden up some more