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Dark Chocolate-Raspberry Ice Cream
- 1 1/2 cups heavy whipping cream
- 6 tablespoons unsweetened Dutch-process cocoa powder
- 2/3 cup vanilla sugar
- 2 cups raspberries, fresh or frozen
- In a large, heavy saucepan, whisk together the whipping cream, cocoa powder, and sugar. Whisk frequently and heat until it comes to a full, rolling boil and starts to foam. Remove from the heat and stir in the raspberries. Cover and let stand for 10 minutes.
- Transfer the mixture to a food processor or blender and purée. Press through a strainer over a mixing bowl to remove the seeds.
- Chill overnight in the fridge and then freeze in your ice cream maker according to the manufacturer’s instructions.
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This entry was posted in Uncategorized and tagged Cocoa solids, Cream, Dutch process chocolate, easy, Food processor, Ice cream, Ice cream maker, Purée, Recipe, Whisk. Bookmark the permalink.
This sounds easy and delicious! I haven’t had the ice cream maker out in a few weeks, but will have to try this one out, thanks!
My favorite tastes all in one ice cream! I love chocolate and raspberries…yum! Debra