Don’t have an ice cream maker? You can still make fabulous ice cream at home. This no-churn ice cream is so decadent!

This creamy, dark chocolate ice cream is dotted with chocolate chips and a raspberry swirl. My son dreamed up this flavor and it sounded just perfect! I had to make it a reality for today’s virtual ice cream social.

Jump to:

• Ingredients
• Directions
• More Ice Cream Treats
• Recipe

Ingredients

For the ice cream base:

• 1/3 cups Dutch processed cocoa
• 1 teaspoon cornstarch
• 1 cup whipping cream
• 1 cup whole milk
• 2 teaspoons vanilla extract
• 8 oz. dark chocolate chips
• 1 can sweetened condensed milk

For the raspberry swirl:

• 6 oz. raspberries
• 1/3 cup sugar

To mix in:

• 1/3 cup semi-sweet mini chocolate chips

Chocolate ice cream is always my favorite – and raspberry is a favorite of my son. Together, they’re the perfect combo! I love the addition of the chocolate chips because of the texture they add, but if you prefer your ice cream smooth, feel free to skip them!

Directions

• First, make the ice cream base. In a medium saucepan, whisk together the cocoa and cornstarch. Whisk in the whipping cream and milk. Bring to a boil over medium-high heat, stirring continuously.
• Boil for one minute, stir in vanilla, and boil for an additional minute, stirring continuously.
• Remove from heat and transfer to a bowl. Refrigerate for several hours, until well chilled.
• Next, make the raspberry swirl: in a small saucepan, combine the raspberries and sugar. Bring to a boil, crushing the raspberries as they cook. Cook until thickened and jam-like. Transfer to a bowl and chill.
• After the ice cream base and raspberry swirl have chilled for at least three hours, transfer the ice cream base to the bowl of a stand mixer with a whisk attachment. Beat for 3-5 minutes, until fluffed up a bit lighter in color. Mix in the mini chocolate chips.
• Pour about half of the ice cream base into a freezer container. Drizzle about half of the raspberry over the top and swirl using a knife. Top with remaining ice cream base. Drizzle remaining raspberry over and swirl again.
• Freeze for at least 8 hours before scooping to serve.

This may seem intimidating, but it’s really not! You can make it over the course of two or three days, if that’s easier. One day, make the raspberry swirl. The next day, make the ice cream base and chill. The last day, assemble it all and pop it in the freezer!

More Ice Cream Treats

Today I’m linking up with some blogger friends for a virtual ice cream social! Everyone is bringing something different – and delicious – to this party.

July is #NationalIceCreamMonth, and we’re having an ice cream social! Grab a spoon and dig into all the awesome recipes we’re sharing today!

• Boston Cooler by A Day in the Life on the Farm
• Strawberry Cheesecake Ice Cream by Books n’ Cooks
• Fresh Strawberry Ice Cream by Eat Move Make
• Marshmallow Creme Fresh Peach Pie Ice Cream by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Oreo Cookies and Cream Cups by Family Around the Table
• No Churn Caramel Coffee Crunch Ice Cream by Hezzi-D’s Books and Cooks
• S’mores Milk Shake by Jolene’s Recipe Journal
• Brown Bread Ice Cream by Karen’s Kitchen Stories
• No Churn Dark Chocolate Raspberry Ice Cream by Kate’s Recipe Box
• Pineapple Dole Whip by Making Miracles
• Cape Codder Ice Cream Float by Our Crafty Cocktails
• No Churn Red Velvet Ice Cream by Our Crafty Mom
• Chocolate Keto Approved “Frosty” by Our Good Life
• Frosted Lemonade by Palatable Pastime
• Butterbeer Ice Cream by Simply Inspired Meals
• Bourbon Peach Ice Cream by The Redhead Baker
• Healthy Blueberry Cheesecake Ice Cream by The Spiffy Cookie

Recipe

No-Churn Dark Chocolate Raspberry Ice Cream

Cook Time: 15 minutes

Chilling Time: 11 hours

Total Time: 11 hours 15 minutes

Print

Ingredients

For the ice cream base:

• 1/3 cups Dutch processed cocoa
• 1 teaspoon cornstarch
• 1 cup whipping cream
• 1 cup whole milk
• 2 teaspoons vanilla extract
• 8 oz. dark chocolate chips
• 1 can sweetened condensed milk

For the raspberry swirl:

• 6 oz. raspberries
• 1/3 cup sugar

To mix in:

• 1/3 cup semi-sweet mini chocolate chips

Instructions

1. First, make the ice cream base. In a medium saucepan, whisk together the cocoa and cornstarch. Whisk in the whipping cream and milk. Bring to a boil over medium-high heat, stirring continuously.
2. Boil for one minute, stir in vanilla, and boil for an additional minute, stirring continuously.
3. Remove from heat and transfer to a bowl. Refrigerate for several hours, until well chilled.
4. Next, make the raspberry swirl: in a small saucepan, combine the raspberries and sugar. Bring to a boil, crushing the raspberries as they cook. Cook until thickened and jam-like. Transfer to a bowl and chill.
5. After the ice cream base and raspberry swirl have chilled for at least three hours, transfer the ice cream base to the bowl of a stand mixer with a whisk attachment. Beat for 3-5 minutes, until fluffed up a bit lighter in color. Mix in the mini chocolate chips.
6. Pour about half of the ice cream base into a freezer container. Drizzle about half of the raspberry over the top and swirl using a knife. Top with remaining ice cream base. Drizzle remaining raspberry over and swirl again.
7. Freeze for at least 8 hours before scooping to serve.