Skip to content
Ingredients
– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1/4 cup unsweetened cocoa powder
– 1 tsp vanilla extract
– 1 cup fresh raspberries
– 1/4 cup raspberry jam or preserves
– 1/2 tsp salt
– 1/2 cup crushed raspberries or raspberry sauce for swirl (optional)
Instructions
1. Combine cream, milk, sugar, and cocoa powder: In a medium saucepan, whisk together the heavy cream, whole milk, granulated sugar, and unsweetened cocoa powder. Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
2. Remove from heat and stir in vanilla: Remove the saucepan from the heat and stir in the vanilla extract. Let the mixture steep for at least 30 minutes to allow the flavors to meld.
3. Puree raspberries: In a blender or food processor, puree the fresh raspberries until smooth. Strain the seeds from the puree through a fine-mesh sieve into a bowl.
4. Add raspberry puree and jam to the mixture: Whisk the raspberry puree and raspberry jam into the cooled cream mixture until well combined.
5. Chill the mixture: Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours or overnight.
6. Churn the ice cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
7. Add crushed raspberries (optional): During the last 2 minutes of churning, add the crushed raspberries or raspberry sauce to create a swirly design.
8. Freeze and harden: Transfer the churned ice cream to an airtight container and cover with plastic wrap or aluminum foil. Place the container in the freezer to harden for at least 2 hours.
Tips
– For a more intense raspberry flavor, use 1 1/2 cups of fresh raspberries.
– If using raspberry sauce for the swirl, start with a small amount (1/4 cup) and adjust to your liking.
– Experiment with different types of cocoa powder, such as Dutch-processed or natural cocoa, for varying flavor profiles.