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No Churn Raspberry Chocolate Chip Ice Cream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 12 reviews
  • Author: Kimmy
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Total Time: 12 hours 25 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

This No Churn Raspberry Chocolate Chip Ice Cream is a luscious and easy-to-make frozen dessert that pairs vibrant raspberry compote with rich semi-sweet chocolate chips. Made without an ice cream maker, it combines smooth whipped cream, sweetened condensed milk, and flavorful raspberry puree for a creamy, refreshing treat perfect for warm days or anytime you crave a homemade ice cream experience.

Ingredients

Raspberry Compote

  • 2 batches raspberry compote (roughly 1 ⅓ cups)

Ice Cream Base

  • 1 tin sweetened condensed milk (395g / 14oz)
  • 2 teaspoons vanilla extract
  • 2 cups thickened (heavy / whipping) cream, cold (500ml / ½ quart)

Add-ins

  • 125 g dark chocolate (semi-sweet / 50%, 4.4oz)

Instructions

  1. Make the raspberry compote. Cook raspberries to create the compote as per your preferred recipe. While still warm, strain the compote through a fine sieve to remove seeds, retaining roughly 1 cup of smooth raspberry puree needed for the ice cream.
  2. Chill the puree. Place the smooth raspberry puree in the refrigerator until fully cooled to prevent melting the whipped cream in the next steps.
  3. Combine base ingredients. In a large mixing bowl, mix the chilled raspberry puree with the sweetened condensed milk and vanilla extract until well blended.
  4. Whip the cream. Using a handheld electric beater, whip the cold thickened cream in a medium bowl until soft peaks form, making sure not to overwhip.
  5. Fold cream into raspberry mixture. Add half of the whipped cream to the raspberry mixture and gently fold to combine. Then fold in the remaining whipped cream until the mixture is mostly uniform with just a few streaks of cream remaining.
  6. Add chocolate chips. Use a vegetable peeler to shave fine chocolate chips from the edge of the chocolate block or chop the chocolate very finely. Gently fold these chocolate chips into the ice cream mixture.
  7. Freeze the ice cream. Pour the ice cream mixture into a freezer-safe container and smooth the top with a spatula. Seal with a lid or plastic wrap.
  8. Freeze for at least 12 hours. Place the container in the freezer and allow the ice cream to set firmly for at least 12 hours or overnight.
  9. Serve. Remove the ice cream from the freezer 10-15 minutes before scooping to soften slightly for easier serving. Using a warmed ice cream scoop can create beautifully rounded scoops.

Notes

  • Straining the raspberry compote ensures a smooth texture free of seeds in the ice cream.
  • Whip the cream to soft peaks for a light, airy texture; overwhipping can make the mixture too stiff.
  • Folding gently preserves the whipped cream's fluffiness, resulting in a creamier ice cream.
  • Use fine chocolate chips for even distribution and an elegant texture.
  • The ice cream requires a long freeze time to properly set because it contains no churn or churning process.
  • Allow the ice cream to soften slightly before scooping for best texture and scoop shape.

Find it online: https://eatwithkimmy.com/no-churn-raspberry-chocolate-chip-ice-cream-recipe/