Desserts/ Recipe

Raspberry Swirl and Chocolate Chunk Ice Cream

July 23, 2016 (Last Updated: December 7, 2019)

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

A bowl of ice cream with chocolate and raspberries.

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!

An ice cream scoop scooping up 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 ice cream in a small bowl with fresh raspberries next to the bowl.

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!

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

Please PIN for later!

Scoops of ice cream piled into a small bowl.

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

If you loved this recipe you’ll LOVE all the others in this category. Check out all my desserts here!

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*
Fat 25g38%
Saturated Fat 15g94%
Cholesterol 91mg30%
Sodium 110mg5%
Potassium 139mg4%
Carbohydrates 41g14%
Fiber 1g4%
Sugar 37g41%
Protein 2g4%
Vitamin A 940IU19%
Vitamin C 6.3mg8%
Calcium 80mg8%
Iron 0.3mg2%
* 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

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

  • Reply
    May 5, 2017 at 2:24 pm

    5 stars
    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

    5 stars
    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

    5 stars
    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

    5 stars
    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!

  • Reply
    July 25, 2016 at 3:30 pm

    the flavor combo sounds delicious! yum!

    • Reply
      July 26, 2016 at 5:49 am

      Raspberries and chocolate are one of my favorites.

  • Reply
    Loreto Nardelli
    July 25, 2016 at 10:27 am

    Now you have done it. You have me craving this ice cream and the thought of having it with the brownies is absolutely heavenly thought of. Great pics and wonderful job on this combination of raspberries and chocolate all swirled in that creamy ice cream. Well Done!

    • Reply
      July 26, 2016 at 5:57 am

      Can you imagine it with the raspberry brownies? Yum!

  • Reply
    Cheyanne @ No Spoon Necessary
    July 25, 2016 at 10:11 am

    Nothing wrong with being stuck on the raspberry and chocolate combo, because oh my is right! SO delicious! But that combination in some ice cream?! So much yes!! This looks perfect, Kathy! I’ll have 6 scoops! Cheers!

    • Reply
      July 26, 2016 at 6:31 am

      6 scoops! Sounds about right to me 🙂

  • Reply
    Dawn @ Girl Heart Food
    July 25, 2016 at 6:05 am

    I can see why you are stuck on raspberries and chocolate when it looks this good, Kathy! And, now I’m totally craving this ice-cream with your brownies 🙂 It’s only 10:30am, but there’s fruit in there so it’s totally acceptable, right 😉 ? Pinning!

    • Reply
      July 25, 2016 at 7:53 am

      Totally acceptable for mornings! 🙂

  • Reply
    Laura @ Raise Your Garden
    July 25, 2016 at 5:51 am

    Not sure if you are familiar with Perry’s Ice Cream but I grew up on it because it’s produced locally and they make a similar flavor to this. But no fun because I just order at the local i.c. parlor. I need to try this!!

  • Reply
    David @ Spiced
    July 25, 2016 at 5:07 am

    I love making homemade ice cream, but I’ve always struggled with the swirl. I’ve added it to the machine right at the end, and that kinda works…but not that well. Great idea to swirl it in a separate container with a butter knife! Also, I’m digging this flavor combo. Love summer raspberries!!

    • Reply
      July 25, 2016 at 5:22 am

      The key to the swirl is to work quickly. The ice cream melts fast and you want to get it into the freezer as soon as you can.

  • Reply
    Mary Ann | The Beach House Kitchen
    July 25, 2016 at 2:23 am

    Such a winning combination Kathy!! I would not be able to pass this one up. On my summer must try list! Thanks so
    much for sharing!

    • Reply
      July 25, 2016 at 5:35 am

      Summers need to be longer simply so we can cook all this amazing food on our lists! My list keeps growing longer every day!

  • Reply
    Kim | Low Carb Maven
    July 24, 2016 at 7:49 pm

    Oh,Kathy! I saw this lovely creation on Instagram and had to stop over. It is such a tempting and wonderful combination. And as always, the photos are stunning. What a great recipe.

  • Reply
    Nicoletta @sugarlovespices
    July 24, 2016 at 7:23 am

    That looks divine, Kathy! I think your decision to add the raspberries after the ice cream churned and then swirl it with a knife, was a good one. I agree, the hardest past is the waiting time 🙂 !

    • Reply
      July 24, 2016 at 6:33 pm

      You could really taste the raspberry flavor with the swirl.

  • Reply
    Fran @ G'day Souffle'
    July 23, 2016 at 11:12 pm

    Now I can just see a competition between your “Peach Man’ and your ‘Raspberry Man’- both trying to gain your loyalty! Seriously, this looks delicious!

    • Reply
      July 24, 2016 at 6:33 pm

      Ha! The raspberry man is my husband….so I guess he gets my true loyalty! Gotta love fresh fruit!

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