PREP:
30 minutes
YIELD:
1 Quart
SOURCE:
Sarah Crawford
Ingredients
- 2 cups heavy whipping cream
- 1 14-ounce can sweetened condensed milk
- 2/3 cup cocoa powder
- 1 teaspoon vanilla extract
- 1 teaspoon espresso powder
- 1/4 teaspoon sea salt
- 1 cup fresh raspberries, washed and dried
- 1 cup semisweet chocolate chips or chopped chocolate
Directions
- Line a standard size one-pound loaf pan with parchment paper. Set aside.
- In a mixing bowl with a whisk attachmentwhip the heavy cream until medium stiff peaks form.
- In a separate bowl combine the sweetened condensed milk, cocoa powder, vanilla, espresso powder and salt. Mix well until completely combined and no clumps of cocoa powder remain.
- Pour the sweetened condensed milk mixture into the whipped cream and use a rubber spatula to fold everything together gently. Do not overmix, as this can cause the whipped cream to deflate.
- Last, fold in the raspberries and the chocolate, setting aside a few raspberries and chocolate pieces to crumble on top. Transfer the ice cream to the prepared pan and spread into an even layer. Top with the raspberries and chocolate that you set aside.
- Freeze for at least 12 hours before serving this delicious homemade chocolate raspberry ice cream!
