Imagine a dessert that combines the rich, velvety smoothness of chocolate with the vibrant burst of fresh raspberries - all without the hassle of an ice cream machine! This No Churn Raspberry Chocolate Chip Ice Cream is your ticket to effortless dessert paradise. Whether you're a busy home cook or a dessert enthusiast looking for a quick and delectable treat, this recipe will transform your kitchen into a gourmet ice cream parlor in just 15 minutes of prep time. Get ready to wow your taste buds and impress your guests with a homemade ice cream that's both luxurious and ridiculously easy to make!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups heavy cream
- 1 cup sweetened condensed milk
- 1 cup fresh raspberries
- 1/2 cup chocolate chips
- 1 teaspoon vanilla extract
Instructions
- Wash fresh raspberries thoroughly and pat them dry with paper towels. Gently crush about half of the raspberries to release their juices and flavor.
- In a large mixing bowl, pour the heavy cream and begin whipping using an electric mixer on medium-high speed until stiff peaks form. The cream should be thick and hold its shape when the beaters are lifted.
- Add sweetened condensed milk and vanilla extract to the whipped cream. Gently fold the ingredients together using a spatula, being careful not to deflate the whipped cream.
- Carefully fold in the crushed and whole raspberries and chocolate chips, ensuring even distribution throughout the mixture.
- Transfer the mixture into a freezer-safe container with a tight-fitting lid. Use a spatula to smooth the top and create an even surface.
- Cover the container with plastic wrap or lid and place in the freezer for at least 6 hours, preferably overnight, to allow the ice cream to set completely.
- Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping.
Tips
- Chill Your Bowl: For the fluffiest whipped cream, refrigerate your mixing bowl and beaters for 15 minutes before whipping the heavy cream.
- Whip with Precision: When beating the cream, stop as soon as stiff peaks form to avoid turning it into butter. The cream should look glossy and hold its shape.
- Fold Gently: When incorporating condensed milk and mix-ins, use a folding technique to maintain the cream's airiness. This ensures a light, smooth texture.
- Customize Your Flavors: Feel free to experiment with different mix-ins like crushed cookies, nuts, or alternative fruit combinations.
- Freezing Tip: Press plastic wrap directly onto the surface of the ice cream before freezing to prevent ice crystals from forming.
- Storage Hack: Store your no-churn ice cream in a shallow, wide container for easier scooping and faster freezing.
Nutrition Facts
Calories: 764kcal
Carbohydrates: 61g
Protein: 9g
Fat: 58g
Saturated Fat: 36g
Cholesterol: 140mg
