The summer we moved into our house, my sister and her husband gave us two raspberry bushes. We had no idea how to take care of raspberries, but we found a little home for them along our fence, dreaming of jam, and tarts, and afternoon desserts.
Now, years later, they are out of control – bushes racing up and down that chain link as if they own the place. We adore them, despite their wild tendencies, and every August, as the summer starts slipping away a bit too soon, I am comforted by the deep pinks and reds peeking out at every turn.
No-Churn Raspberry Ice Cream with Chocolate
Raspberry ice cream has become a yearly tradition, and the kids and I spend afternoons picking piles of berries to use. We cook them down and gently press out all their seeds, stirring the bright juice into cold cream, along with pieces of bittersweet chocolate.
This is my favorite no-church recipe I’ve come up with, one that calls to mind lazy summer days and little hands next to mine.
Raspberry No-Churn Ice Cream with Chocolate
- 4 cups raspberries fresh or frozen [600g]
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 5 oz semisweet or bittersweet chocolate [140 g]
- One 14 oz can sweetened condensed milk [396 g]
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 2 oz cream cheese, room temperature [57 g]
- 2 cups heavy cream [480 g]
- For the raspberries: Bring the raspberries, sugar, and salt to a simmer in a medium saucepan over medium-high heat. Cook, stirring and pressing down on the berries occasionally until they have released their juices, about 5 minutes. Strain the berry mixture through a fine-mesh strainer, pressing on the solids to extract as much juice as possible. Discard the solids. Let the juice cool to room temperature.
- For the chocolate pieces: Line a baking sheet with parchment paper. Melt the chocolate in a heatproof bowl set over a pan of boiling water, being careful not to let the water touch the bottom of the bowl. Stir constantly until just melted. Remove from the heat and pour the mixture into the prepared pan and freeze until firm, 10 to 15 minutes. Prepare the ice cream while the chocolate is setting. When the chocolate is firm, chop it into bite-sized pieces, and add to the ice cream immediately (it will start to melt as you chop it, so work quickly).
- For the ice cream: In a large bowl, whisk the sweetened condensed milk, vanilla, salt, and raspberry juice until completely combined. In the bowl of a stand mixer fitted with a whisk, beat the cream cheese on medium until smooth. Turn the mixer to low and add the heavy cream in a slow steady stream, mixing until combined. Increase the speed to medium-high and whisk until stiff peaks form, 3 to 4 minutes.
- With a rubber spatula, gently fold 1/3 of the whipped cream into condensed milk mixture. Fold until fully combined. Gently fold in the rest of the whipped cream, until no streaks remain. Add the chopped chocolate and mix to combine. Pour into a 9 in [23 cm] loaf pan or Pullman pan with a lid and freeze until firm, 6 hours, or covered, up to 1 week.