Black Raspberry Chip

black raspberry chip ice cream

Happy April!  There are many exciting happenings over here at Scoop Adventures, starting with a wonderful announcement..drum roll… I am officially authoring an Ice Cream Cookbook!  Whoohoo!  Work on the cookbook and recipes has already begun, and I am so excited for this opportunity.  Keep an eye out for more details about the cookbook in the coming months.

In other exciting news, last week my husband and I (and our two kitties) made the move back to the North.  Getting settled in beautiful Annapolis, Maryland has been pretty easy, but I just wish the boxes would unpack themselves!  The good news is the ice cream maker is finally unpacked, so I delved into making my first ice cream in our new home – Black Raspberry Chip.

Black Raspberry is one of my favorite classic ice cream flavors, so I wondered why I had never made it.  And then I remembered – black raspberries are not easy to find, especially when they are not in season (which only lasts about three weeks).  I set about traversing my new hometown to find fresh or frozen black raspberries, and sadly there were none to be found.

A quick aside:  Black raspberries and blackberries are not the same thing.  They are related (in the same genus) but different berries with different tastes.  Beware – many grocery store workers do not know the difference.

After failing to find the fruit and imagining that many other people across the US would have a difficult time finding black raspberries as well, I decided to use the next best thing – Jam!  Jam is great ingredient to use in a pinch because it is easier to find and still embodies most of the fresh fruit taste. The last resort subsitution paid off!  I added my favorite dark chocolate via the stracciatella method and danced a happy dance.  So good (and my husband’s new favorite).  Enjoy!

black raspberry chip ice cream 2

Black Raspberry Chip Ice Cream
Makes 1 quart

Buy the best quality black raspberry jam you can find, preferably sweetened with fruit juice instead of additional sugar.  I used St. Dalfour Black Raspberry Conserves.  If you use a jam or preserves with added sugar, be aware that the ice cream may taste too sweet.  Consider cutting back on the sugar a bit or adding more lemon juice. 

3/4 cup whole milk
1/2 cup sugar
2 cups heavy cream
10 ounces black raspberry jam or preserves
Pinch of salt
1 Tablespoon lemon juice
3 ounces dark chocolate

Combine whole milk and sugar in a blender and blend until sugar is dissolved.  Add remaining ingredients to the blender and pulse until combined.  If you used a jam or preserves with seeds, set a sieve over a medium bowl and push ice cream base through the sieve to remove the seeds.  Place ice cream base in the refrigerator and chill until completely cold, about 1 to 2 hours.

Once chilled, pour base into an ice cream maker and freeze according to the manufacturer’s instructions. When ice cream is near completion (about 5 minutes before end of churning), use a double boiler to melt dark chocolate until completely smooth.  Transfer melted chocolate to a small ziploc bag.  Keep warm.

Near the end of churning (when ice cream has just begun to pull away from the sides of the canister), cut a small hole in the corner of the chocolate bag and slowly drizzle a small stream of warm chocolate into the churning ice cream.  If the ice cream isn’t moving very well, the chocolate may be getting caught on the dasher, so move the ice cream away from the dasher using a spoon.*  Complete churning and transfer to a freezer-safe container. Place plastic or parchment over ice cream (to prevent ice crystals) and freeze until firm, at least 4 hours.

*If you have trouble with the drizzle method (or the opening of your ice cream maker is too small) you can also alternate layers of drizzled chocolate with finished ice cream as you scoop it into a container (don’t stir or it will combine and look muddy).


  1. says

    Interestingly, if you go to the local home goods store to buy blackberry brambles to grow yourself, more often than not you'll find black raspberries instead. But if you try to buy black raspberries at the grocery store, more often than not you'll find blackberries instead. I always found this weird too.

    If you love black raspberries (and who doesn't?) they are exceptionally easy to grow at home and you get about a dozen berries a day out of a small bramble for a period of 3ish weeks. It's enough to make a batch of wine or a few cobblers and they require almost no maintenance… only about a once a season pruning and removing any brambles that try to sneak out of your desired area.

  2. Sara Jett says

    Thanks so much for putting this recipe up! It's my favorite Grater's ice cream, and now I can make it at home! Can't wait to try it!

  3. says

    Congrats on the cookbook! So excited for you!!! I've been following your blog for about a year now and am impressed with all your creations. Wishing you much success.

Leave a Reply

Your email address will not be published. Required fields are marked *

nine × 2 =

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>