No-churn Dark Chocolate Raspberry Ice Cream

By My Kitchen Love
August 5, 2016
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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

Makes: 1.5 pints

  • 2 cups Raspberries
  • 1 tablespoon Sugar
  • 330 milliliters Sweetened condensed milk
  • 6 ounces Dark chocolate, roughly chopped
  • 2 cups Whipping cream
  1. Place raspberries and sugar in a small sauce pan and heat over low heat for 15-20 minutes, until raspberries start to breakdown.
  2. 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.
  3. 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.
  4. Place in an airtight container and freeze for at least 6-8 hours, preferably overnight.

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