Time to put your ice cream maker container in the freezer! Or, are you one of those people who are always ready to make ice cream so you keep it in the freezer? I’m in the middle – it depends on the current status of my freezers. It’s the first to go when I need room (for the obvious reasons).

I am a huge fan of Jeni Britton Bauer’s (as in Jeni’s Ice Creams) recipes for homemade ice cream. If you search ‘Jeni’ on Riegl Palate, you’ll find some recipes from her books. A few years ago I was looking for a sorbet recipe and came across David Lebovitz’s game-changer Chocolate Sorbet recipe online which lead to me purchasing his book, The Perfect Scoop, Revised and Updated: 200 Recipes for Ice Creams, Sorbets, Gelatos, Granitas, and Sweet Accompaniments (2018). This opened up the possibilities of even more frozen confection recipes, such as this one.

What attracted me to this recipe was the simplicity of the ingredients – cocoa powder, heavy cream, raspberries, sugar and salt. That’s it. Full disclaimer, Lebovitz’s recipe only had four ingredients – I added a small amount of salt as it enhances the chocolate flavor. I recommend using Dutch-process cocoa powder (rather than natural cocoa powder) as it produces a more intense chocolate flavor which is perfect for this ice cream. Guittard’s Cocoa Rouge Unsweetened Cocoa Powder (red container) is my go-to. I also used frozen organic raspberries for ease – no need to thaw them.

The flavors triggered a wonderful food memory. My mom loved the combination of chocolate and raspberry. For her birthday, we’d bake a two layer chocolate cake (from a box) and frost it with chocolate frosting (from a container). What made it unique was the layer of raspberry jam (from a jar – you get the picture) we’d put on top of the chocolate icing in the center layer. This was one of the first things I learned to bake. So good! I know my mom would have loved this ice cream as well.

Chocolate-Raspberry Ice Cream

 

Chocolate-Raspberry Ice Cream
5.0 from 1 reviews
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Recipe type: Dessert
Author:
Serves: 4 servings (~ 3 cups)
Ingredients
  • 1-1/2 cups heavy cream
  • 5 tablespoons unsweetened Dutch-process cocoa powder (see Notes)
  • ⅔ cup sugar
  • ⅛ teaspoon fine sea salt
  • 2 cups raspberries, fresh or frozen (no need to thaw)
Instructions
  1. In a large pot (4 to 5 quarts), whisk together the heavy cream, cocoa powder, sugar and salt.
  2. Heat the mixture over medium-high heat, whisking frequently, until it comes to a full rolling boil. Do not leave it unattended as it will start to foam up and could boil over.
  3. Remove the pot from the heat and stir in the raspberries. Cover and let stand for 10 minutes.
  4. Purée the mixture in a blender, food processor or Vitamix until very smooth (I used a Vitamix and ran the ‘purée’ cycle twice). If desired, press the mixture through a mesh strainer to remove the seeds (I skipped this step).
  5. Pour mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in a large bowl filled with water and ice (an ice bath).
  6. Let stand, adding more ice as necessary, until cold, about 30 minutes.
  7. Alternatively, if you are not finishing the ice cream on the same day you can chill the mixture in the refrigerator for up to 2 days.
  8. Pour the ice cream mixture into the frozen canister of your ice cream maker and spin until thick and creamy.
  9. The ice cream is finished at the exact moment when the machine isn’t freezing the ice cream anymore – it will begin to pull away from the side (about 20-25 minutes).
  10. Pack ice cream into a freezer-safe storage container, press a sheet of parchment paper directly against the surface, and seal with an airtight lid.
  11. Freeze in the coldest part of your freezer until firm, at least 4 hours and up to a few weeks.
  12. Remove from the freezer about 5 minutes before scooping. It will be hard, but will soften up as it thaws.
Notes
* I recommend using Dutch-process cocoa powder (rather than natural cocoa powder) as it produces a more intense chocolate flavor which is perfect for this ice cream. Guittard’s Cocoa Rouge Unsweetened Cocoa Powder (red container) is my go-to.
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Source:  Adapted from David Lebovitz’s The Perfect Scoop, Revised and Updated: 200 Recipes for Ice Creams, Sorbets, Gelatos, Granitas, and Sweet Accompaniments (2018)