If I had to pick one or the other, I might call myself more of a vanilla kind of gal. That’s not to say that I don’t love chocolate, because I do, but I’ve never been one to really crave it or need a chocolate “fix”. Or so I thought.
Enter this raspberry dark chocolate ice cream with brownie chunks. It’s a chocolate lover’s dream and this gal’s chocolate conversion.
It all started with the new Nestlé® Toll House® Dark Chocolate Morsels. I received a few packages to play around with and before I knew it I had eaten a whole bag. That is not like me, but they were just so good.
Then along came this over the top chocolaty indulgence and I fell in love all over again. First there’s a rich and creamy ice cream base, almost like a ganache. And after some turns in an ice cream machine it’s layered with swirls of raspberry purée and chunks of homemade brownie. One scoop and you’ll think you’ve died and gone to chocolate heaven.
Let’s just say this ice cream didn’t last very long in my freezer. And I wish I had another batch in the freezer now, because this vanilla gal’s got a serious chocolate hankering.
Using add-ins with ice cream
There are two tricks to adding things like a raspberry swirl and brownie chunks to a frozen ice cream base without it all melting into a big mess before you get it back to the freezer:
- Work quickly! Have everything you need ready to go when you turn off your ice cream machine and don’t dawdle.
- Have everything as cold as possible. While the ice cream is churning, I put the container in which the ice cream will go (for me, a glass bowl) in the freezer. I also keep my add-ins cold. For example, the raspberry puree has been chilling the fridge for hours and the brownies are already broken into chunks and stored in the freezer.
To put it all together, spoon some ice cream into the bowl, then drizzle with raspberry puree and sprinkle brownie chunks. Repeat until all the ice cream is gone. Put in the freezer immediately to harden before serving.
Vote for me!
If you are on Pinterest and like this recipe, would you mind casting a vote for me? The prize is $5,000! Votes are cast by liking or re-pinning my recipe on Nestlé’s Very Best Baking Pinterest Board (follow link to vote). Contest is open March 1-31 and is part of a collaboration with Nestlé®, it is not an open competition.
Thank you, dear readers. Mwah!
Rich dark chocolate ice cream with a raspberry swirl and chocolate brownie chunks.
Ingredients
- 1 1/2 cups heavy cream
- 6 tablespoons unsweetened cocoa powder (such as Nestlé® Toll House® Baking Cocoa)
- 2/3 cup granulated sugar
- Pinch of salt
- 1 cup (6 ounces) Nestlé® Toll House® Dark Chocolate Morsels
- 1 1/2 cups whole milk
- 1 teaspoon vanilla extract
- 2 tablespoons raspberry liqueur (such as Chambord)
- Raspberry puree
- 2 cups brownie chunks (recipe follows)
- 1 1/2 cups raspberries (thawed, if using frozen)
- 2 tablespoons granulated sugar
- 1 tablespoon raspberry liqueur (such as Chambord)
For the raspberry puree:
Instructions
- Use a food processor or blender to puree all ingredients. Pass mixture through a mesh strainer to remove seeds. Chill for at least 2 hours and keep cold.
- In a medium saucepan over medium high heat, combine the heavy cream, cocoa powder, sugar and salt. Bring to a boil while whisking to dissolve the cocoa and sugar.
- Put the dark chocolate morsels in a large bowl. Once the cocoa mixture has reached a boil, remove from heat and pour over the dark chocolate morsels. Let sit for 5 minutes, then whisk until smooth. Add the whole milk, vanilla extract and raspberry liquor and whisk to combine. Chill for at least 2 hours.
- Freeze the chilled mixture in an ice cream machine according to manufacturer's instructions. While the ice cream is churning, place a large bowl in the freezer. Once ice cream is done, use a spatula to layer the ice cream with drizzles of raspberry puree and brownie chunks.
- Freeze for 2-3 hours before serving.
To make the raspberry puree:
To make the ice cream:
From www.completelydelicious.com
Rich and chewy brownies baked with real dark chocolate.
Ingredients
- 1/2 cup unsalted butter
- 3 ounces Nestlé® Toll House® Dark Chocolate Morsels
- 3/4 cup granulated sugar
- Pinch of salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
Instructions
- Preheat oven to 350 degrees F and line an 8-inch baking pan with parchment paper.
- In a medium saucepan over medium heat, melt the dark chocolate morsels and butter, whisking occasionally. Once melted, remove from heat and whisk in sugar and salt. Whisk in the eggs one at a time until incorporated. Add the vanilla extract. Add the flour and fold in gently.
- Pour batter into the prepared baking pan and bake for 30-35 minutes until edges are set. Let cool to room temperature, then remove from pan and chill completely in the fridge for several hours. Break brownies into small chunks and keep cold.
Note: You will only need about half of the brownies for the ice cream.
From www.completelydelicious.com
Disclaimer: I was compensated for creating this recipe using Nestlé® Toll House® Dark Chocolate Morsels. As always, all opinions are my own.
Keep in touch! Subscribe to Completely Delicious and follow me on Twitter, Facebook, Pinterest and Instagram.
If you enjoyed this article, please consider sharing it!
18 Responses to Raspberry Dark Chocolate Ice Cream with Brownie Chunks
Leave a Reply
about me
Hi, I'm Annalise and I love to bake. Welcome to my blog! Follow along as I try new recipes, share baking tips and tricks, and overindulge my sweet tooth.Current Favorites
shop
You support this blog when you use these links to shop at Amazon. Thanks!
Need Baking Help?
Oh wow. Amazing pictures! The ice cream and brownies look so so good. I love how that one shot in the bowl makes it looks like a big bucket. A bucket of ice cream. Yup… this post is just perfect.
I’ve never been a huge chocolate lover but this ice cream…well, I bet it wouldn’t last long in my kitchen!
Have a great weekend!
xo, Elisa
I am definitely a chocolate-ice-cream lover; the darker the better. And I looooove brownies in my ice cream. And I loooooove brownies & raspberries together. You may have created my favorite ice cream!!
This looks so fabulous! Yum!
This looks fantastic Annalise. I love raspberry and dark chocolate together, and the addition of homemade brownie chunks just puts this over the top–in the best way!
This recipe is like my dream come true! That looks so delicious!
this is speaking to my soul right now. not my waistline, but my soul. please come and live with me and make delicious foods.
haha, thank you Karen! My waistline hates me right now but I’m kind of okay with that.
wow, this looks so good. i love ice cream that has chunks of ingredients in it and brownie chunks is one of my favs. i ADORE chocolate and raspberry together – i need to make this. i’m thankful that you created this without an ice cream maker because i don’t have one and am always looking for recipes like this that can set up in a pan
Hi Julie! I actually did use an ice cream machine with this recipe. You can make this ice cream (and most others) without one, though the results may not have as creamy of a texture.
1. Chill your ice cream or sorbet base completely.
2. Place the mixture in a chilled freezer-friendly dish in the freezer.
3. Every 45 minutes, break up any frozen chunks around the edges with a spatula or whisk. Make sure that all chunks are completely removed and mixture is smooth.
4. The mixture will become thicker each time you check on it, until eventually you have a uniformly smooth frozen ice cream or sorbet.
Give it a try and let me know what you think!
Doh, I feel so silly that I completely skipped over that part of the instructions. *hangs head in shame* I read too fast, I need to slow down. Thanks for clarifying and giving non-ice cream machine tips
mmmm homemade ice cream with homemade brownie chunks With raspberry and dark chocolate, too. How can you go wrong! What a creative recipe for the contest! So happy to be participating with you.
Thank you, Sally! I would say that I’m happy to be participating with you, except you are clearly beating us all!!
No wonder, those cookies look amazing!
First of all, my vote has been cast…how could I not vote for something this gorgeous?
Second, I want to dive into those photos. Seriously.
I haven’t any sugar or dairy in the past 30 days, so you have no idea how good this looks right now…
this sounds delish!
Oh yum, that looks so good! I love that you’ve got the brownie recipe too!
Oh my these must be so good!