This creamy, fruity, and refreshing homemade, no-churn ice cream is easy to make and even better than store-bought ice cream. Enjoy Chocolate Chunk Raspberry Ice Cream, laced with homemade raspberry coulis and chunks of Dark Raspberry Chocolate. Serve in cones with extra melted chocolate. Plus, this dessert is vegan, dairy-free, nut-free, and gluten-free.
By Nourishing Amy
Chocolate Chunk Raspberry Ice Cream
Prep Time: 30 minutes
Serves: 8 People
Ingredients
For the Raspberries
1 2/3 cups fresh raspberries
2 tbsp maple syrup
For the Ice Cream
2 cans full fat coconut milk (to provide 14oz coconut cream)
13oz can vegan condensed milk
½ tsp almond essence
A pinch of salt
1 1/2 tbsp freeze-dried raspberry powder
1 tbsp pink gin, optional*
1 bar of Divine Dark Chocolate with Raspberries bar, chopped
Melted chocolate, to serve
Method
Step 1
Chill the cans of coconut milk in the fridge overnight.
Step 2
Make the raspberries ahead of time as they need to cool: add the raspberries to a small saucepan with the maple syrup and warm over a high heat. As they warm through, mash with the spoon and continue to cook for 7-8 minutes, until really thick and glossy. You will now have a cup of raspberry coulis. Pour this into a bowl and chill fully (you can place this in the fridge).
Step 3
Line a 6-inch square pan with parchment paper. Without shaking the cans of coconut milk, scoop off the solid cream part from both cans until you have 14oz (save the water/excess cream for smoothies and curries) and pour into a large mixing bowl.
Step 4
Add in the condensed milk, almond essence, and salt and whisk till really smooth and light. Gradually whisk in the freeze-dried raspberry powder and the gin, if using. Now, stir in half of the raspberry coulis until combined and fold in most of the chocolate.
Step 5
Pour half the ice cream into the dish and spoon over some of the raspberries. Top with the rest of the ice cream and spoon over more raspberries, using a spoon to swirl it through. Top with the extra chocolate and wrap tightly with plastic wrap. It is best to wrap it twice so no water can get in.
Step 6
Place in the freezer to chill for at least 6 hours or overnight.
