Rich dark chocolate ice cream with a raspberry swirl and chocolate brownie chunks.
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.
baking tip:Mixing add-ins into ice cream
There are two tricks to adding mix-ins 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.
Raspberry Dark Chocolate Ice Cream with Brownie Chunks
For the ice cream:
- 1 1/2 cups (375 ml) heavy cream
- 6 tablespoons (33 grams) unsweetened cocoa powder
- 2/3 cup (66 grams) granulated sugar
- Pinch of salt
- 1 cup (6 ounces) dark chocolate chips
- 1 1/2 cups (375 ml) whole milk
- 1 teaspoon vanilla extract
- 2 tablespoons raspberry liqueur (such as Chambord)
- Raspberry puree (recipe below)
- 2 cups brownie chunks (recipe below, or use your favorite!)
For the brownies:
- 1/2 cup (113 grams) unsalted butter
- 3 ounces (85 grams) dark chocolate chips
- 3/4 cup (150 grams) granulated sugar
- Pinch of salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup (90 grams) all-purpose flour
For the raspberry puree:
- 1 1/2 cups (360 grams) raspberries (thawed, if using frozen)
- 2 tablespoons granulated sugar
- 1 tablespoon raspberry liqueur (such as Chambord)
To make the ice cream:
- 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 brownies:
- 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.
To make the raspberry puree:
- 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.
Have you tried this recipe?
Disclaimer: I was compensated for creating this recipe using Nestlé® Toll House® Dark Chocolate Morsels. As always, all opinions are my own.