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Easy Raspberry Chocolate Chunk Ice Cream

A refreshing homemade ice cream combining creamy heavy cream, tart fresh raspberries, and crunchy chocolate chunks, perfect for hot summer days.
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Prep Time 15 minutes
Total Time 6 hours
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups fresh raspberries Reserve some for garnish.
  • 1 cup heavy cream Can be substituted with coconut cream for a lighter version.
  • 1 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chunks

Method
 

Preparation
  1. Wash the fresh raspberries under cold water and pat them dry. Set aside a handful for garnish.
  2. In a mixing bowl, combine the heavy cream, sweetened condensed milk, and vanilla extract. Whip the mixture using a hand mixer or whisk until fluffy, about 2-3 minutes.
  3. Gently fold the raspberries into the whipped cream mixture, being careful not to overmix.
  4. Incorporate the chocolate chunks into the mixture, ensuring they're evenly distributed.
  5. Pour the mixture into an airtight container, cover, and place it in the freezer for at least 4-6 hours or until nicely set.
  6. Once frozen, scoop servings into bowls and garnish with the reserved raspberries.

Notes

Ice cream can be stored in the freezer for up to two weeks. Let it sit at room temperature for 5-10 minutes before serving to soften. Avoid over-whipping the cream to keep it light and fluffy.