Indulge in Homemade Raspberry Dark Chocolate Ice Cream with Fudgy Brownie Chunks
Prepare your taste buds for an unforgettable journey. This exquisite recipe brings together the luxurious depth of dark chocolate, the vibrant tang of fresh raspberries, and the delightful chewiness of homemade brownie chunks into one heavenly, creamy dessert. It’s not just ice cream; it’s an experience, a symphony of flavors and textures designed to captivate even the most discerning palate.
Forget store-bought when you can craft a gourmet masterpiece right in your own kitchen. Our Raspberry Dark Chocolate Ice Cream with Brownie Chunks promises a rich, decadent treat that will quickly become a cherished favorite.
From Vanilla Enthusiast to Chocolate Devotee: A Sweet Revelation
For the longest time, I considered myself a steadfast vanilla enthusiast. While I appreciated a good piece of chocolate, it was never something I actively craved or needed to satisfy a “fix.” My dessert preferences usually leaned towards the classic, comforting simplicity of vanilla. Or so I believed, until a particular dark chocolate discovery completely transformed my perspective and taste buds.
That pivotal moment arrived with this very ice cream: a luscious blend of raspberry and dark chocolate, generously studded with brownie chunks. It wasn’t merely a dessert; it was a revelation, a complete chocolate conversion for this self-proclaimed “vanilla kind of gal.” One spoonful, and I understood the profound depth and complexity that dark chocolate can offer, especially when perfectly balanced with other complementary flavors. This isn’t just a chocolate lover’s dream; it’s the gateway to becoming one.
The Unmistakable Allure of Premium Dark Chocolate
My journey into the realm of true chocolate adoration began quite unexpectedly with the new Nestlé® Toll House® Dark Chocolate Morsels. These weren’t just any chocolate chips; their rich, intense flavor was immediately captivating. I received a few packages to experiment with, and before I knew it, an entire bag had disappeared. This was entirely uncharacteristic for me, but their exceptional quality and depth of flavor were simply irresistible. That experience laid the groundwork for my newfound appreciation for dark chocolate.
Then, this utterly indulgent, intensely chocolatey ice cream came along, and I fell head over heels all over again. The foundation of this magnificent dessert is an incredibly rich and creamy ice cream base, reminiscent of a silky smooth ganache. Made with premium dark chocolate chips and a blend of heavy cream and whole milk, it delivers a deep, satisfying chocolate flavor that is both intense and harmonious. The initial taste is pure, unadulterated dark chocolate bliss, preparing you for the layers of flavor to come.
A Symphony of Flavors: Raspberry Swirl and Fudgy Brownie Chunks
After the luxurious dark chocolate base is perfectly churned in an ice cream machine, the magic truly begins. It’s then carefully layered with generous swirls of vibrant, tangy raspberry purée. This purée, bright in color and bursting with natural fruit flavor, provides a delightful counterpoint to the richness of the chocolate. The tartness of the raspberries cuts through the sweetness, creating a beautiful balance that keeps each spoonful exciting and refreshing.
But the indulgence doesn’t stop there. Interspersed throughout are substantial chunks of homemade fudgy brownies. These aren’t just any brownies; they’re rich, moist, and intensely chocolatey, adding an irresistible chewy texture that contrasts wonderfully with the smooth creaminess of the ice cream. The combination of the melt-in-your-mouth ice cream, the bright raspberry ribbons, and the satisfying bite of brownie chunks creates a complex and utterly addictive dessert.
One scoop of this divine creation, and you’ll find yourself transported to a chocolate heaven you never knew existed. The interplay of bitter dark chocolate, sweet-tart raspberry, and decadent brownie makes for a truly gourmet experience that’s far superior to anything you’ll find in a store. Let’s just say this ice cream had a very short lifespan in my freezer, and I constantly yearn for another batch. This vanilla gal now has a serious, undeniable chocolate hankering.
The Rewards of Homemade Ice Cream
While making ice cream at home might seem like a daunting task, the rewards are immense. When you make your own, you have complete control over the quality of ingredients, ensuring fresh, natural flavors without any artificial additives. The satisfaction of churning your own creamy, dreamy ice cream, knowing exactly what went into it, is unparalleled. Plus, it allows for endless customization – feel free to adjust the intensity of the chocolate, the sweetness of the raspberry, or even experiment with different mix-ins.
This recipe not only delivers an exceptional flavor but also provides a fulfilling culinary experience. From whisking the rich base to folding in the beautiful swirls and chunks, each step is a joy. And the final product? A perfectly balanced, intensely flavored frozen dessert that tastes like a labor of love, because it truly is.
baking tip: Mastering Add-ins for Perfect Homemade Ice Cream
Adding delicious mix-ins to a freshly churned ice cream base requires a little finesse to prevent everything from melting into a messy puddle before it can properly freeze. Here are two essential tricks to ensure your swirls and chunks remain perfectly distinct and delightful:
- Work Quickly! Speed is Your Ally: As soon as your ice cream machine finishes churning, every second counts. Have all your mix-ins, your storage container, and your spatula ready and within arm’s reach. Do not dawdle! The goal is to incorporate everything and get the ice cream back into the freezer as swiftly as possible to maintain its semi-frozen state.
- Ensure All Add-ins Are as Cold as Possible: Temperature is crucial. While your ice cream base is churning, place the container you plan to store the finished ice cream in (for example, a glass loaf pan or an airtight freezer-safe container) into the freezer to chill thoroughly. Similarly, make sure your raspberry puree has been chilling in the fridge for several hours, and your brownie chunks are already broken and stored in the freezer until just before use. The colder your add-ins, the less they will melt the churned ice cream upon contact.
To combine everything, spoon a layer of churned ice cream into your pre-chilled container. Drizzle generously with the cold raspberry puree and sprinkle a handful of frozen brownie chunks over it. Repeat this layering process until all the ice cream, puree, and brownie chunks are used. Once assembled, immediately transfer the container to the freezer to harden completely for at least 2-3 hours before serving. This ensures a firm, scoopable, and beautifully swirled final product.
Raspberry Dark Chocolate Ice Cream with Brownie Chunks
Pin Recipe
Leave a Review
Ingredients
For the ice cream:
- 1 ½ cups heavy cream (375 ml)
- 6 tablespoons unsweetened cocoa powder (33 grams)
- ⅔ cup granulated sugar (66 grams)
- Pinch of salt
- 1 cup dark chocolate chips (6 ounces)
- 1 ½ cups whole milk (375 ml)
- 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:
- ½ cup unsalted butter (113 grams)
- 3 ounces dark chocolate chips (85 grams)
- ¾ cup granulated sugar (150 grams)
- Pinch of salt
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour (90 grams)
For the raspberry puree:
- 1 ½ cups raspberries , thawed, if using frozen (360 grams)
- 2 tablespoons granulated sugar
- 1 tablespoon raspberry liqueur , such as Chambord
Instructions
To make the ice cream:
-
In a medium saucepan over medium high heat, combine the heavy cream, cocoa powder, sugar and salt. Whisk continuously and bring the mixture to a gentle boil, ensuring the cocoa and sugar are fully dissolved.
-
Place the dark chocolate morsels in a large, heat-proof bowl. Once the cocoa mixture has reached a boil, immediately remove it from the heat and pour it over the dark chocolate morsels. Let it sit undisturbed for 5 minutes to allow the chocolate to soften. Then, whisk vigorously until the mixture is completely smooth and glossy. Stir in the whole milk, vanilla extract, and raspberry liqueur until fully combined. Cover the bowl and chill the mixture in the refrigerator for a minimum of 2 hours, or preferably overnight, until thoroughly cold.
-
Freeze the perfectly chilled chocolate mixture in your ice cream machine according to the manufacturer’s specific instructions. While the ice cream is churning, place a large, freezer-safe container (such as a loaf pan or an airtight container) into the freezer to pre-chill. Once the ice cream reaches a soft-serve consistency, remove it from the machine. Using a spatula, quickly layer the ice cream into the chilled container, alternating with generous drizzles of the cold raspberry puree and handfuls of the frozen brownie chunks.
-
Once layered, cover the container tightly and freeze for an additional 2-3 hours (or until firm) before serving. This final freeze allows the ice cream to fully harden and the flavors to meld beautifully.
To make the brownies:
-
Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides to easily lift the brownies out later.
-
In a medium saucepan set over medium heat, gently melt the dark chocolate morsels and unsalted butter, stirring occasionally to prevent scorching. Once completely melted and smooth, remove the pan from the heat. Whisk in the granulated sugar and salt until well combined. Allow to cool slightly before whisking in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Finally, stir in the vanilla extract. Gently fold in the all-purpose flour until just combined; be careful not to overmix.
-
Pour the brownie batter evenly into the prepared baking pan. Bake for 30-35 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs, not wet batter. Let the brownies cool completely to room temperature in the pan. Once cool, use the parchment paper overhang to lift them out, then transfer them to the refrigerator to chill thoroughly for several hours. Once completely cold and firm, break the brownies into small, bite-sized chunks and keep them chilled (or frozen) until ready to use in the ice cream.
To make the raspberry puree:
-
In a food processor or blender, combine the raspberries (thawed, if frozen), granulated sugar, and raspberry liqueur. Process until completely smooth. To achieve a silky texture and remove any seeds, pass the mixture through a fine-mesh strainer, pressing down on the solids with a spatula. Discard the seeds. Transfer the smooth raspberry puree to an airtight container and chill in the refrigerator for at least 2 hours, or until thoroughly cold, before using.
Notes
Disclaimer: I was compensated for creating this recipe using Nestlé® Toll House® Dark Chocolate Morsels. As always, all opinions and cravings are genuinely my own.