Author Notes
Easy no bake/cook Dark Chocolate Raspberry Ice Cream. Indulgent yet not overly sweet thanks to the use of dark chocolate. —My Kitchen Love
Ingredients
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2 cups
Raspberries
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1 tablespoon
Sugar
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330 milliliters
Sweetened condensed milk
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6 ounces
Dark chocolate, roughly chopped
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2 cups
Whipping cream
Directions
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Place raspberries and sugar in a small sauce pan and heat over low heat for 15-20 minutes, until raspberries start to breakdown.
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Place condensed milk in a small sauce pan over low heat. Once warmed remove from heat and add chocolate. Let sit for 2-3 minutes and stir to combine. Refrigerate until cold.
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Using an electric whisk, whisk whipping cream until firm peaks form, about 3-4 minutes. Gently fold whipping cream with cold chocolate condensed milk mixture until just combined. Add raspberries and fold together 2-4 times, just so there's a raspberry swirl (B's completely folding them in.
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Place in an airtight container and freeze for at least 6-8 hours, preferably overnight.
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