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  • Writer's pictureCatherine Irvin

Ice Cream: Raspberry Chocolate Chunk

Part 1 - Colors of the 4th through ice cream

Ice cream. It’s a cherished treat around the globe that has provided many a lifelong love affair. In honor of Independence Day, I’ll be taking you through a special edition 3-part blog series, Colors of the 4th through ice cream. Welcome to Part 1.

Raspberry Chocolate Chunk ice cream
Freshly churned ice cream, I mean c’mon.

We begin part 1 in “red” with a Raspberry Chocolate Chunk ice cream. While I do love a tart raspberry sorbet, there aren’t many combos better than dark chocolate with raspberry. The creaminess of the ice cream cuts through all the intense flavors to make for a balanced bite.

When making this ice cream, make sure to hold off adding the chocolate chunks until the end. This will allow the ice cream to churn properly, without distraction.

I thankfully have a KitchenAid ice cream maker to churn the ice cream, but any ice cream maker will do. If you do not have either of those, watch this video to learn how to make ice cream in a bag—yes, you read that correctly!

Enjoy this sweet treat to accompany your holiday weekend. Stay tuned for Part 2 in your inbox soon! As always, may the inspiration found here find light in your kitchen.




1 1/2 cups raspberries

1 cup sugar

2 cups heavy cream

1 cup whole milk

2 tsp. vanilla extract

1 cup dark chocolate, chopped

2 Tbsp Grand Marnier liquor

How to make it happen

Blend raspberries in a mixer until smooth. Over a large bowl, strain the raspberry mixture through a fine mesh colander and discard of the seeds from the raspberries. This will ensure a smooth ice cream base.

Add all other ingredients (except chocolate) to your raspberry puree and mix until evenly combined. Make sure your batter is completely chilled in the refrigerator before pouring into the ice cream maker (or bag, if using that method). Then, pour batter into the ice cream maker and let churn for 20 - 30 minutes, or until it reaches desired consistency.

On a cutting board, roughly chop the dark chocolate. Once ice cream reaches the desired consistency, pour in chocolate and let combine for the final minute or two.

Cover ice cream and freeze for another 2 hours before serving. Enjoy in a bowl or on a cone!

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