Desserts/ Recipe

Raspberry Swirl and Chocolate Chunk Ice Cream

July 23, 2016 (Last Updated: April 30, 2019)

Luscious raspberry sauce swirled into vanilla ice cream and mixed with chocolate chunks.

Raspberry Swirl and Chocolate Chunk Ice Cream

Raspberry swirl and chocolate chunk ice cream! OH MY!!! It’s as good as it sounds. For some reason I am stuck on raspberries and chocolate. Just imagine this ice cream with Raspberry Brownies!

Raspberry Swirl with Chocolate Chunk Ice Cream

How do you make raspberry swirl ice cream?

For this ice cream, I started with the same basic custard that I used in my Old Fashioned Peach Ice Cream. Fresh raspberries were mixed with some sugar and left to macerate for a couple of hours.  Because I didn’t want all those seeds in my ice cream, I strained the berries and juice through a fine meshed sieve.

I debated adding this directly to the ice cream maker, but decided against it. Instead, I completely churned the ice cream. Then I put half of the ice cream in a dish and added half of the strained berries on top and sprinkled with chocolate. The rest of the ice cream went on top, then berries, and chocolate.

The ice cream is quite soft when it comes out of the mixer. Once I layered all the ingredients, I carefully took a butter knife and just lightly made swirls through the mixture.

I was very careful to not over mix. I popped it in the freezer and waited and waited and waited. I tell ya, the toughest part is the waiting! You can eat it right away and I always sample, but I really love it when it has set up and is firm.

Scoops of Raspberry Swirl and Chocolate Chunk Ice Cream

How do you churn ice cream?

I used an ice cream maker to churn this ice cream. Just one little piece of advice I’d offer – make certain your ice cream mixing bowl is fully frozen prior to churning ice cream. Trust me, your sherbet just won’t turn into ice cream unless the bowl is really, really frozen!

The directions for my mixer says to freeze for at least 12 hours. Throw your bowl into the freezer the night before and then you are good to go!

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Other frozen dessert recipes I have include Orange Sherbet Lime Sherbet, Watermelon Sorbet, and Mint Chocolate Chip Ice Cream.

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Three scoops of raspberry swirl ice cream.

5 from 5 votes
Raspberry Swirl and Chocolate Chunk Ice Cream
Raspberry Swirl and Chocolate Chunk Ice Cream
Prep Time
20 mins
Cook Time
20 mins
Chilling and Freezing
4 hrs
Total Time
40 mins

Fresh raspberries and chocolate chunks swirled into vanilla ice cream

Course: Dessert
Cuisine: American
Keyword: homemade ice cream, how to make ice cream, ice cream recipe, ice cream with raspberries
Servings: 8 people
Calories: 395 kcal
Author: Kathy
  • 2 cups heavy cream
  • 1 cup milk
  • ¾ cups sugar
  • ¼ teaspoon salt
  • 5 whole large egg yolks
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups fresh raspberries
  • 1/2 cup sugar
  • 2 oz milk chocolate candy bars broken into small chunks 3 each
  1. In a saucepan, heat 1 cup heavy cream, 1 cup milk and ¾ cup sugar and salt. Warm over medium heat, stirring often until the sugar has dissolved, 3 to 4 minutes.
  2. In a separate bowl, beat egg yolks. Take 1 cup of heated cream mixture and pour into whisked eggs. Pour in a slow steady stream while whisking eggs.
  3. Pour egg mixture back into remaining cream mixture. Reheat over medium heat for 5 to 8 minutes stirring often. You do not want this mixture to boil. Mixture will begin to thicken. You want it to be thick enough to coat the back of a spoon. An instant read thermometer should read 175-180 F.
  4. In a large bowl, pour remaining 1 cup of cream. Place a fine strainer over top. Pour heated custard into strainer.
  5. Add vanilla.
  6. Cover and refrigerate until completely cooled, at least 4 hours or overnight.
  7. For Raspberry Sauce: Place raspberries and 1/2 cup sugar in a bowl. Stir until sugar mixed in. Cover and let sit for at least one hour.
  8. Churn ice cream mixture in an automatic ice cream maker.
  9. When finished churning, place half of the ice cream in a large dish. Drizzle half the raspberry sauce over the top. Sprinkle with half of the chocolate.
  10. Place remaining ice cream on top and repeat with raspberry sauce and chocolate.
  11. With a knife, carefully create swirls through the ice cream.
  12. Cover and place in the freezer for at least 4 hours.
Recipe Notes

Ice Cream recipe adapted from Fine Cooking Magazine.

Plan at least 4 hours of chilling time before churning in an ice cream maker.

Nutrition Facts
Raspberry Swirl and Chocolate Chunk Ice Cream
Amount Per Serving
Calories 395 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 15g 75%
Cholesterol 91mg 30%
Sodium 110mg 5%
Potassium 139mg 4%
Total Carbohydrates 41g 14%
Dietary Fiber 1g 4%
Sugars 37g
Protein 2g 4%
Vitamin A 18.8%
Vitamin C 7.6%
Calcium 8%
Iron 1.9%
* Percent Daily Values are based on a 2000 calorie diet.




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  • Reply
    Bintu - Recipes From A Pantry
    May 7, 2017 at 2:36 am

    This must be one of the most delicious looking ice cream I have ever seen

  • Reply
    May 5, 2017 at 2:24 pm

    Geeze, I have to go back to the grocery store. This recipe is too good to wait!

  • Reply
    May 5, 2017 at 5:30 am

    My mouth is watering looking at your photos! What a gorgeous recipe! I’d be tempted to add a little vodka or creme de cassis to the fruit puree to stop ice crystals forming though.

  • Reply
    Igor @ Cooking The Globe
    May 5, 2017 at 12:44 am

    I shouldn’t look at this beauty when it’s so hot where I am because I want it so badly right now! A perfect ice cream!

  • Reply
    Chef Mireille
    May 4, 2017 at 8:47 pm

    your waking up my late night snacking monster that likes to invade my body – this looks so good!

  • Reply
    Megan - The Emotional Baker
    July 27, 2016 at 4:10 am

    You can’t go wrong with fruit and chocolate mixed ice cream 😉 I have some blackberries I’m debating what to do with – this might be a good solution!

    • Reply
      July 27, 2016 at 6:10 am

      I think it would be delicious with blackberries. Let me know how it turns out!

  • Reply
    Sophia @ Little Box Brownie
    July 27, 2016 at 1:43 am

    I love it, homemade ice cream is the best and this looks amazing, so pretty.

    • Reply
      July 27, 2016 at 6:19 am

      I love homemade ice cream too….the only problem – it disappears quickly in our house!

  • Reply
    Nicole @ Young, Broke and Hungry
    July 26, 2016 at 4:08 pm

    Homemade ice cream is always the best!

    • Reply
      July 27, 2016 at 6:22 am

      I agree 🙂

  • Reply
    Rachelle @ Beer Girl Cooks
    July 26, 2016 at 7:18 am

    Homemade ice cream is the best! This raspberry version is so pretty! I’m with you on straining the seeds out too. Pinned!

    • Reply
      July 27, 2016 at 6:25 am

      I don’t mind the seeds in my jam, but not needed in ice cream.

  • Reply
    Anu - My Ginger Garlic Kitchen
    July 26, 2016 at 6:48 am

    Oh my, this ice-cream look divine, Kathy! Homemade ice-creams are the BEST, and this awesome flavour combo with berry and chocolate is making me drool. Today is the hottest day of summer here and all I want is this ice-cream! So GOOD!

    • Reply
      July 27, 2016 at 6:29 am

      It has turned hot here too. I need more ice cream to keep cool!

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