Recipe: Raspberry-Chocolate Ice Cream

It’s time for yet another ice cream recipe. This version has quite a bit of raspberry flavor. It’s not like chocolate ice cream with a little raspberry sauce. Ingredients:

1 pint Heavy Cream
1 cup Sugar
2 cups Frozen Raspberries
1/2 cup Powdered Cocoa

Start by defrosting raspberries in just enough water to cover the bottom of a pot. Blend until smooth, and strain out the pulp. You should end up with about a cup of raspberry juice, but you may need to add a little water if it’s too think to strain.

Put the raspberry juice back on the heat, add the sugar and cocoa powder. Bring to a boil and reduce to a syrup.

Cool the syrup by putting pot in ice water. Once chilled, add the cream, mix and refrigerate. Leave the mix in the fridge until it’s as cold as it’s going to get. Freeze according to your ice cream maker’s directions.

One Response to “Recipe: Raspberry-Chocolate Ice Cream”

  1. a broken thought » Blog Archive » Recipe: Hot Chocolate Ice Cream Says:

    […] is the ice cream that I made for Independence Day based on this recipe. 1 pint Heavy Cream 1 cup Sugar 2/3 cup Powdered Cocoa 1 tsp. Cayenne (ground) 1 tsp. Cinnamon […]

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