Chocolate Chunk Raspberry Ice Cream (No-Churn Vegan)
Creamy, smooth, fruity and refreshing, this no-churn Chocolate Chunk Raspberry Ice Cream is easy to make in one bowl and is even better than shop-bought. It is naturally vegan, gluten-free and nut-free and so great for serving in cones, sundaes or the spoon.
I am back with another homemade ice cream. If last year was very much about the ice cream magnum, then this year has been all about the scoopable ice cream. This raspberry chocolate is a delicious combination of fresh, fruity and slightly tart raspberries and rich, dark and decadent chocolate all swirled together. It scoops perfectly into bowls or to eat straight from the tub and is a real family favourite.
Why will I love this Chocolate Chunk Raspberry Ice Cream?
This ice cream is a winner for a few reasons, it’s:
- No-churn, easy and so fun to make
- Creamy, smooth, thick and delicious
- Fruity and fresh yet chocolate and rich
- Made with real raspberries and nothing artificial
- Naturally made with vegan, gluten-free and nut-free wholefood ingredients
- Great for making all summer long
- Delicious on its own, in cones or in ice cream sundaes
If you already love the sound of this Chocolate Chunk Raspberry Ice Cream then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
The ingredients for this Chocolate Chunk Raspberry Ice Cream are simple, there are only 7 key ingredients we need. Let’s start with the raspberry compote:
- Raspberries: use fresh raspberries for the best ice cream. These are warmed through to bubble away and become really sticky and thick to make a compote. This is important as adding fresh raspberries would add too much water to the mix and result in icy, not creamy, ice cream.
- Maple syrup: for adding along with the raspberries for making a sticker compote for the ice cream.
And for the main ice cream mix:
- Full-fat coconut milk (or coconut cream): chill two tins of full-fat coconut milk overnight in the fridge to help separate the solid cream from the water at the bottom. In the morning, carefully scoop off the solid cream part only and weight out 400g. You can save any extra cream and the water for smoothies and curries. If you prefer, you can use tins of pure coconut cream, NOT creamed coconut as this is not the same.
- Vegan condensed milk: this is what makes the ice cream thick, creamy and sticky. It adds sweetness and stickiness and is really important. There are a few brands who offer vegan condensed milk like Natures Charm who have Coconut or Oat or Carnation, too.
- Almond essence and salt: for flavour.
- Freeze-dried raspberry powder: this is important for colour, texture and flavour. If you cannot find the powder, buy freeze-dried raspberries and blitz them to a fine powder.
- Pink gin: this is optional but really helps to make the creamiest ice cream. I chose pin gin for the colour and taste but you can use regular gin or vodka, too. The alcohol helps the texture as it does not freeze at the same temperature, keeping the ice cream less firm.
- Dark chocolate: chop the chocolate small to add into the ice cream for the bet texture. I used the dark raspberry chocolate from Divine but any dairy-free chocolate can be used here. You can also melt some chocolate to drizzle on top when you eat this Chocolate Chunk Raspberry Ice Cream.
How do I make this?
There are only a few steps involved in making this Chocolate Chunk Raspberry Ice Cream:
- Make the raspberry compote: warm together the raspberries and maple syrup over high heat till bubbling away. Cook for 7-8 minutes till really sticky and glossy. Cool fully.
- Scoop the coconut cream into a mixing bowl: leaving behind the rest of the water.
- Whisk in the condensed milk till smooth: before whisking in the other ingredients.
- Add half the raspberry compote and fold in the chocolate: to a smooth mix.
- Pour half the ice cream into a lined tin: top with some more raspberry compote.
- Top with the remaining ice cream, more compote: and sprinkle over more chocolate.
- Cover well (I wrap it up twice) and freeze: for 4-6 hours or overnight.
- Allow to sit for 20 minutes then use a warm ice cream scoop: to scoop out the ice cream.
Is this ice cream nut-free and gluten-free?
This is cream is naturally nut-free, just check your chocolate. This ice cream is also gluten-free.
How long will this last?
This Chocolate Chunk Raspberry Ice Cream will keep in the freeze for 2-4 weeks although best eaten in the first week.
Can I use frozen raspberries or other berries?
If using frozen raspberries, allow them to defrost thoroughly first and discard all the excess water before starting the recipe. You can make this with other berries, like blackberries and see my Strawberry Shortcake Ice Cream.
I love ice cream, what else can I make?
I hope you are going to love making and scooping this Chocolate Chunk Raspberry Ice Cream and for more ice cream ideas, how about my:
- Strawberry Shortcake Ice Cream
- Tahini Pistachio Ice Cream
- Double Chocolate Hazelnut Ice Cream
- Chocolate Orange Caramel Magnums
- Coffee Caramel Ice Cream Sundaes
Chocolate Chunk Raspberry Ice Cream (No Churn Vegan)
Creamy, smooth, fruity and refreshing, this no-churn Chocolate Chunk Raspberry Ice Cream is easy to make in one bowl and is even better than shop-bought. It is naturally vegan, gluten-free and nut-free and so great for serving in cones, sundaes or the spoon.
Ingredients
- For the Raspberries:
- 200g fresh raspberries
- 2 tbsp maple syrup For the Ice Cream:
- 2 tins full fat coconut milk (to provide 400g coconut cream)
- 1 x 370g tin vegan condensed milk
- ½ tsp almond essence
- A pinch of salt
- 15g freeze-dried raspberry powder
- 1 tbsp pink gin, optional
- 90g dark chocolate, chopped
- Melted chocolate, to serve
Directions
- Chill the tins of coconut milk in the fridge overnight.
- Make the raspberries ahead of time as they need to cool: add the raspberries to a small saucepan with the maple syrup and warm over a high heat. As they warm through, mash with the spoon and continue to cook for 7-8 minutes, until really thick and glossy. You will now have 120-130g of raspberry coulis. Pour this into a bowl and chill fully (you can place this in the fridge).
- Line a 6-inch square tin with parchment paper. Without shaking the tins of coconut milk, scoop off the solid cream part from both tins until you have 400g (save the water/excess cream for smoothies and curries) and pour into a large mixing bowl.
- Add in the condensed milk, almond essence and salt and whisk till really smooth and light. Gradually whisk in the freeze-dried raspberry powder and the gin, if using. Now, stir in half of the raspberry compote until combined and fold in most of the chocolate.
- Pour half the ice cream into the dish and spoon over some of the raspberries. Top with the rest of the ice cream and spoon over more raspberries, using a spoon to swirl it through. Top with the extra chocolate and wrap tightly with clingfilm or other wrap. It is best to wrap it twice so no water can get in.
- Place in the freezer to chill for at least 6 hours or overnight.
- When ready to serve, allow the ice cream to sit at room temperature for 15-20 minutes then use a warmed ice cream scoop to scoop out the ice cream. Serve in bowls or cones with extra melted chocolate.
- Keep leftover ice cream wrapped well in the freeze for 2-4 weeks although it is best within the first week.
I look forward to hearing what you think of this Chocolate Chunk Raspberry Ice Cream so please let me know in the comments below. If you do make this ice cream, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With choc chunk raspberry ice cream love x
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