As part of my ongoing quest to provide you with delicious treat for Valentine’s Day (or any day), I now present to you Raspberry Dark Chocolate Ice Cream. These pictures may be the most favorite pictures I have ever taken of ice cream. If you don’t want to eat this ice cream right now, something is wrong with you. Forgive me. NOTHING is wrong with you. I don’t mean to insult you, my loyal readers! Just forget I said that. But get out your ice cream makers, because you do NOT want to miss out on this amazing ice cream!
First, you make a lovely raspberry ice cream using fresh or frozen raspberries and their juices. That’s what gives the ice cream its beautiful pink hue. Then you swirl in melted chocolate, and that’s it! You have a gorgeous, delicious ice cream that is perfect for Valentine’s Day (or any day, as I mentioned before).
If you do not yet have an ice cream maker, now is the time to gift yourself with one! The only ice cream maker I recommend is the Cuisinart 1.5-qt. Frozen Yogurt-Ice Cream & Sorbet Maker. Just click on the link to get FREE 2-DAY SHIPPING! It will be here in plenty of time for Valentine’s Day!
You can also read my post called “Which Ice Cream Maker is the Best” to find out why the Cuisinart is really the only choice. (Disclaimer: I have not tried the KitchenAid freezer bowl, so I cannot comment on that. If you use it, please comment below and let us know how it works!)
Health Benefits of Ingredients: (Please see the Disclaimer)
Chocolate has been shown in studies to lower cholesterol, improve blood pressure, prevent memory decline, reduce heart disease, and prevent stroke. (See What are the Health Benefits of Chocolate?)
Raspberries suppress inflammation, reduce blood pressure, can reduce risk of heart attack, inhibit tumor growth, provide fiber to help maintain a healthy digestive tract, and provide protection to the eyes against UV light damage. (See What Are the Health Benefits of Raspberries?)
- 2 cups fresh or frozen raspberries
- 1 Tbsp. fresh lemon juice
- 1 cup sugar, divided
- 1 cup whole milk
- 2 cups heavy cream
- 1 tsp. pure vanilla extract
- 1/4 cup dark chocolate chips, melted
- Combine the rapberries, the lemon juice, and 1/3 cup sugar in a bowl. Leave on the counter for two hours. The raspberries will release their juices and absorb some of the sugar. This will lower the freezing point of the raspberries so that they do not turn into rocks in your ice cream!
- In a separate bowl, mix 1 cup whole milk with the remaining 2/3 cup sugar and stir until the sugar is dissolved.
- Add the heavy cream and vanilla. Pour in the liquid from the bowl with the raspberries, reserving the raspberries. Mix well. (I poured the raspberries and their juices over a strainer to separate the juice. I pressed the raspberries down a little to release more juice and to break up the raspberries a bit).
- Pour the milk, cream, and raspberry juice mixture into your ice cream maker and follow the manufacturer's directions.
- When ice cream has reached soft-serve consistency, add the raspberries. Let the ice cream maker run another minute or two to distribute the raspberries throughout the ice cream.
- Transfer to an airtight container in layers, drizzling each layer with the melted chocolate.
- Store in the freezer for several hours or overnight.
Please pin this pretty picture on Pinterest and share it on Facebook!