Dairy-Free, Blackberry-Raspberry Chocolate Chunk Ice Cream
This Dairy Free Blackberry Raspberry Chocolate Chunk Ice Cream unique and wildly complimentary flavors will leave an imprint on you! It’s deeply rich with a tart sweetness and large chunks of soft chocolate. The color, the big bites of chocolate, the smooth berry ice cream…but dairy-free!
Ingredients
For the chocolate chunks
- 4 oz semi-sweet chocolate
- 1 teaspoon coconut oil
For the berry mixture
- 3 cups fresh or frozen mixed blackberries and raspberries
- ¼ cup sugar
For the ice cream
- 1 can coconut cream
- 1 can coconut milk full fat
- 1 cup sugar
- 4 egg yolks
- 1 teaspoon vanilla
- 1 pinch salt
Instructions
- First, let’s make the chocolate chunks. Chop up the chocolate and place it, along with the coconut oil, in a microwave safe bowl and heat in 25 sec intervals until completely melted. Mix until smooth.
- Spread the chocolate out on to a parchment paper lined baking sheet. Don’t spread it out too thin, leave it thick so that the chocolate chunks are nice and thick. Place in the freezer.
- Once frozen completely, cut the chocolate into coarse chunks.
- Now, place the berries and sugar in a small saucepan and heat until the berries start to breakdown and release their juice.
- Using a muddler or fork, squish the berries until they have broken down.
- Strain out the juice, keeping only the juice for the ice cream base. You should have close to a cup, give or take. It doesn’t have to be exact!
- Place the egg yolks and sugar in a mixer and mix together until fluffy and becomes a pale yellow. It will sort of "ribbon" off the beater attachment when it's ready.
- Warm the coconut milk, vanilla and salt in a sauce pan until steaming nicely, but not bubbling.
- Slowly (and I mean slowly!) add in warmed milk to the egg mixture while having the mixer continuously mixing on a low to medium speed. You don’t want the eggs to start cooking.
- Once all the milk has been added, strain the mixture back into the saucepan to ensure there are no lumps, then place back on the stove and warm again to just before bubbling. This is tempering the eggs so that it is safe to eat.
- Then add in the blackberry juice to the ice cream base and mix well.
- Allow to cool completely in the fridge, then churn based on your ice cream machine instructions.
- Once churned, add in the chocolate chunks. Place in the freezer for at least 2 hours to firm up completely.