Black Raspberry Chocolate Chip Ice Cream

You’re going to love how easy this homemade black raspberry chocolate chip ice cream is! This no churn recipe gives delicious creamy, crystal-free ice cream at home without having to deal with an ice cream maker!

loaf pan filled with black raspberry chocolate chip ice cream with an ice cream scoop on top

There’s nothing better than the taste of homemade ice cream. But who wants to deal with the hassle and expense of an ice cream machine!

Once you see how easy it is to make this no-churn ice cream, you’ll be experimenting with all the flavors you crave and you’ll have thick and creamy homemade ice cream with just a few simple ingredients, within a few hours!

black raspberry chocolate chip ice cream in a metal loaf pan

I love coming up with new flavor combinations for ice-cream. Don’t get me wrong – I love a basic vanilla ice cream topped with fresh berries but when you start combining different flavors and actually incorporating them into the ice cream base, it gets excting.

This black raspberry and chocolate chip ice cream recipe is one that I made last year and it was an immediate hit. It’s really delicious and definitely one of my new favorites!

What’s The Difference Between Black Raspberries and Blackberries?

Black raspberries are slightly smaller and sweeter than a blackberry, with a hollow inside like a traditional red raspberry. Black raspberries have a higher antioxidant level than blackberries or red raspberries.

Why This Recipe Works

sugar cone with a large scoop of black raspberry chocolate chip ice cream
  • The tart black raspberries pair perfectly with the chocolate chips.
  • Since the fruit is broken down and not in big lumps, there’s no ice crystals.
  • The ice cream is thick and creamy.
ice cream scoop scooping out the ice cream from the pan

Ingredients

ingredients needed for the black raspberry chocolate chip ice cream recipe
  • Heavy cream and sweetened condensed milk: These two ingredients form the base of the no churn ice cream recipe. With this base, you can add any flavors you want.
  • Black raspberry preserves: Using seedless black raspberry preserves and not just the whole fruit is essential to avoiding ice crystals like you get in many fruit-based grocery store ice creams.
  • Mini chocolate chips: I personally like to use mini semi-sweet chocolate chips in my ice cream recipes. The size is perfect so you don’t spend the whole time chewing on huge chunks of chocolate, and the sweetness level is just right.
scoops of ice cream in a bowl

Variations

  • If you cannot find fresh black raspberries or black raspberry preserves, you can substitute with regular raspberries or even blackberries.
  • To make black raspberry chocolate chunk ice cream, simply switch out the mini chocolate chips for larger chocolate chunks.
  • Depending on what you prefer, you can also use milk chocolate or dark chocolate chips.

Instructions

collage of steps to make the black raspberry chocolate chip ice cream

  1. In a large mixing bowl, use an electric mixer to whip the chilled heavy cream until thick and stiff peaks form.
  2. Fold the condensed milk, 1 cup black raspberry preserves* and ½ cup mini chocolate chips into the whipped cream until just combined. 
  3. Pour half of the black raspberry ice cream mixture into a chilled loaf pan. Drop small scoops of ¼ cup of the black raspberry preserves across the top of the ice cream mixture. Repeat with the remaining ice cream mix and preserves, then use a butter knife or toothpick to create swirls with the preserves. Sprinkle the remaining tablespoon of chocolate chips across the top of the ice cream.
  4. Place the loaf pan back into the freezer for 6-8 hours or until the black raspberry ice cream is fully set. 
  5. When ready, scoop into an ice cream cone or bowl and serve, enjoy!

*Note: To make your own black raspberry preserves, use 1 pint fresh black raspberries, ¼ cup sugar and 1 tablespoon lemon juice. Add to a medium sized saucepan and bring to a boil on the stove, then simmer for 10 minutes until it reaches your desired consistency. Allow to fully cool before using.

Storage

Store leftover ice cream in an airtight container in the freezer for up to 4-6 weeks or store in the loaf pan with plastic wrap for up to 1 week.

scoops of ice cream in the loaf pan

Frequently Asked Questions

Where can I buy fresh black raspberries?

Black raspberry preserves can be found at some chain grocery stores and most specialty stores. If you want to make your own black raspberry jam or black raspberry puree, the fruit is in season from early July to August. I’ve found my local farmer’s market to be the best place to find them.

ice cream in a bowl with a cone on top

The fresh berry flavor of black raspberries cannot be beaten, until of course you combine them with the chocolate and the whole thing just goes to the next level! The unique flavors of this ice cream are truly delicious, and this little treat will become one you make time and time again each summer!

Other Recipes You’ll Like

black raspberry chocolate chip ice cream in a bowl

Black Raspberry Chocolate Chip Ice Cream

Jenna Shaughnessy
A delicious homemade no churn ice cream filled with the flavors of black raspberry and chocolate chips.
No ratings yet
Prep Time 15 mins
Chill Time 8 hrs
Total Time 8 hrs 15 mins
Course Dessert
Cuisine American
Servings 12 scoops
Calories 291 kcal

Ingredients
 
 

  • 2 cups heavy cream cold
  • 1 14-oz can sweetened condensed milk
  • 1 ½ cup black raspberry preserves* divided.
  • ½ cup + 1 tablespoon mini chocolate chips divided
  • Ice cream cones for serving

Instructions
 

  • Place loaf pan in the freezer to chill.
  • In a large mixing bowl, use an electric mixer to whip the chilled heavy cream until thick and stiff peaks form.
  • Fold the condensed milk, 1 cup black raspberry preserves and ½ cup mini chocolate chips into the whipped cream until just combined.
  • Remove the chilled loaf pan from the freezer and pour half of the black raspberry ice cream mixture into the loaf pan. Drop small scoops of ¼ cup of the black raspberry preserves across the top of the ice cream mixture.
  • Repeat with the remaining ice cream mix and preserves, then use a butter knife or toothpick to create swirls with the preserves. Sprinkle the remaining tablespoon of chocolate chips across the top of the ice cream.
  • Place the loaf pan back into the freezer for 6-8 hours or until the black raspberry ice cream is fully set.
  • When ready, scoop into an ice cream cone or bowl and serve, enjoy!

Notes

This recipe makes about 1 1/2 quarts.
Store leftover ice cream in an airtight container in the freezer for up to 4-6 weeks or store in the loaf pan with plastic wrap for up to 1 week.
*To make your own black raspberry preserves, use 1 pint fresh black raspberries, ¼ cup sugar and 1 tablespoon lemon juice. Add to a medium sized saucepan and bring to a boil on the stove, then simmer for 10 minutes until it reaches your desired consistency. Allow to fully cool before using.
Where to find black raspberry preserves: some chain grocery stores and most specialty stores will carry preserved black raspberry or black raspberry jam. I prefer the seedless variety for ice cream, but seeded is fine too.
When are black raspberries in season: early July-early August
Where to find fresh black raspberries: some specialty stores may carry fresh black raspberries, or you can try a farmers market when they are in season in July.

Nutrition

Calories: 291kcalCarbohydrates: 36gProtein: 2gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 46mgSodium: 30mgPotassium: 71mgFiber: 1gSugar: 27gVitamin A: 600IUVitamin C: 4mgCalcium: 44mgIron: 1mg
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