Chocolate Raspberry Ice Cream

Chocolate Raspberry Ice Cream

Whether you are a chocolate lover or a fan of raspberries, chocolate raspberry ice cream is sure to satisfy your sweet tooth! It’s a perfect combination!

Chocolate Raspberry Ice Cream hero

This creamy and decadent dessert made with rich chocolate and sweet raspberries, creates a flavor combination that is both tangy, sharp, creamy and indulgent!

Making chocolate raspberry ice cream at home is easier than you might think, and it allows you to customize the recipe to your liking. There are plenty of variations on the classic recipe, including no-churn versions and recipes that use fresh or frozen raspberries. With so many options to choose from, you’re sure to find a chocolate raspberry ice cream recipe that suits your taste buds.

Whether you’re a chocolate lover, a raspberry fan, or just looking for a tasty dessert to serve at your next gathering, chocolate raspberry ice cream is the perfect choice!

This recipe by David Lebovitz in The Perfect Scoop only has four ingredients. It has no eggs, so it’s super easy to make!

Chocolate Raspberry Ice Cream Ingredients


Chocolate raspberry ice cream requires a few key ingredients. Here are the ingredients needed to make this delicious dessert:

Raspberries: Fresh raspberries are preferred in in this recipe, but make sure they are in season. If using frozen raspberries, make sure to thaw them before using.

Unsweetened Cocoa Powder: The main ingredient in chocolate raspberry ice cream t is, of course, chocolate. This recipes calls for using unsweetened cocoa powder as well and it gives that really rich, chocolate flavor!

Heavy Cream (Double Cream): Heavy cream is another must in making vanilla ice cream. It adds richness, body, and flavor to the finished product. When selecting a heavy cream, you may also see terms like “whipping” (double cream) or “cooking” cream. These are both suitable for making ice cream. Heavy whipping cream will produce a lighter finished product, while cooking cream will result in richer ice cream.

Granulated Sugar: Obviously, sugar sweetens the final product and plays an important role in the freezing process. Granulated sugar is the most common sugar used to make ice cream. Combined with cream, it also helps prevent ice crystals from forming, ensuring you get a smooth result.

Overall, these ingredients are easy to find at your local grocery store, and they’re relatively inexpensive.

Chocolate Raspberry Ice Cream in the Blender


You will need these to make the recipe as easy as pie!

  • Ice Cream Maker: A good quality ice cream maker is a must-have for making ice cream at home. There are many different types of ice cream makers available, including electric and manual models.
  • Measuring Spoons and Measuring Cups‍: You will need measuring cups and spoons to measure the ingredients accurately.
  • Mixing Bowls: You will need several mixing bowls of various sizes to mix and store the ingredients.
  • Whisk: A whisk is necessary to beat the egg yolks and sugar until pale yellow and smooth.
  • Saucepan
  • Fine Mesh Strainer
  • Ice Cream Container

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!


It only takes a few simple steps for this great recipe:

The ice cream base is made by heating the chocolate, sugar, and cream together until thickened. Warm the cocoa, sugar, and cream in a medium saucepan over low heat. Stir the mixture constantly over medium heat so the bottom doesn’t burn. Heat the mixture, whisking frequently, until it comes to a full, rolling boil.

Chocolate Raspberry Ice Cream on the stove

Remove from heat and add raspberries. Cover and let stand for 10 minutes.

Optional: press the chocolate raspberry purée mixture through a fine sieve to remove seeds. I like the seeds so I don’t do this.

Freeze (skip this step if you’re using an ice cream maker)

Transfer the mixture to 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 machine (skip this step if you’re not using an ice cream maker)

Place the chocolate raspberry mixture into a large bowl in the refrigerator until it is chilled. Transfer the mixture to the chilled container of your ice-cream maker and churn ice cream as per the manufacturer’s instructions.

You can start eating your homemade ice cream immediately or keep it in the freezer for a couple of hours to firm it up.


When making chocolate raspberry ice cream, there are a few tips and tricks that can help ensure success:

  • 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.
  • 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.

By following these tips and tricks, you can create a chocolate raspberry ice cream that is sure to be a hit with everyone who tries it.


Chocolate Raspberry ice cream is a delightful combination of rich chocolate and tangy raspberry flavors. There are several delicious variations you can try to enhance this classic dessert. Here are some ideas:

  1. Dark Chocolate Raspberry Ice Cream: Use a high-quality dark chocolate to make the ice cream even richer and more intense in flavor. The bittersweet notes of dark chocolate pair beautifully with the tartness of raspberries.
  2. Chocolate Raspberry Swirl Ice Cream: Add a swirl of raspberry preserves to enhance the raspberry goodness!
  3. White Chocolate Chip Raspberry Ice Cream: Instead of using regular chocolate, create a white chocolate base and swirl in raspberry sauce or puree. The creamy white chocolate complements the vibrant raspberry color and taste.
  4. Chocolate Raspberry Cheesecake Ice Cream: Add a cheesecake twist by incorporating chunks of raspberry cheesecake into the chocolate ice cream. The creamy cheesecake complements the chocolate and raspberry flavors perfectly.
  5. Chocolate Raspberry Almond Ice Cream: Mix in some chopped almonds to add a satisfying crunch to the ice cream. The nutty flavor of almonds goes well with both chocolate and raspberry.
  6. Chocolate Raspberry Truffle Ice Cream: Fold in chocolate truffles or ganache to create a luxurious and indulgent treat. The soft, gooey truffles will provide bursts of rich chocolate flavor in every bite.
  7. Raspberry Chocolate Chip Ice Cream: Add chocolate chips or chocolate chunks to the raspberry ice cream. The combination of smooth chocolate and tangy raspberry is simply irresistible.
  8. Chocolate Raspberry Brownie Ice Cream: Mix in chunks of chocolate brownie to add a fudgy, decadent texture to the ice cream. The brownie’s sweetness complements the raspberry tang.
  9. Chocolate Raspberry Sorbet: For a dairy-free and refreshing option, make a chocolate raspberry sorbet. Blend frozen raspberries with cocoa powder and a sweetener of your choice to achieve a smooth sorbet consistency.

Remember, the key to a successful chocolate raspberry ice cream variation is using quality ingredients and balancing the flavors to your taste preference. Feel free to experiment with these ideas or come up with your own unique twist on this delightful dessert!

Frequently asked questions

Can you make lactose-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.

Can you make dairy-free ice cream?

Yes! If you want a dairy-free ice cream without compromising its creamy and smooth consistency, use full-fat coconut milk instead of dairy milk. You can also add coconut cream instead of heavy cream for more creaminess.

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.

The Cherry on Top

Overall, chocolate raspberry ice cream is a delicious dessert that is perfect for any occasion. Whether you’re serving it at a summer barbecue or enjoying it on a lazy afternoon, this sweet treat is sure to please.

Try one of these other easy ice cream recipes!

Here is the Chocolate Raspberry Ice Cream recipe

Chocolate Raspberry Ice Cream

Chocolate Raspberry Ice Cream

Whether you are a chocolate lover or a fan of raspberries, chocolate raspberry ice cream is ice cream is sure to satisfy your sweet tooth! It's a perfect combination!
Prep Time 20 minutes
Cook Time 25 minutes
Steeping time 1 hour
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 8 scoops
Calories 239 kcal


  • cups heavy cream
  • cup sugar
  • 5 tbsp unsweetened cocoa powder
  • 2 cups raspberries fresh or frozen, thawes


  • Warm the cream, sugar, and cocoa powder in a saucepan
  • Heat the mixture, whisking frequently, until it comes to a full, rolling boil.
  • Remove from heat and add raspberries.
  • Cover and let stand for 10 minutes.
  •  Optional: press the pureed mixture through a fine sieve to remove seeds. I like the seeds so I don't do this.
  • Chill the mixture thoroughly in the fridge for at least 2 hours or overnight.
  • When ready make the ice cream, freeze the ice cream according to the manufacturer's instructions.



Serving: 1gCalories: 239kcalCarbohydrates: 23gProtein: 2gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 13mgPotassium: 136mgFiber: 3gSugar: 19gVitamin A: 666IUVitamin C: 8mgCalcium: 41mgIron: 1mg
Keyword chocolate, ice cream, raspberry
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