Fresh Raspberry Brownie Chunk Ice Cream

There’s something truly magical about making homemade ice cream, especially when the flavors are as vibrant and exciting as in this Fresh Raspberry Brownie Chunk Ice Cream. I still remember the first time I blended sweet, luscious raspberries with fudgy brownie chunks, creating a delightful treat that was perfect for hot summer days. It was a spontaneous decision one afternoon when I had some fresh raspberries begging to be used, and I just couldn’t resist the allure of making ice cream. The joy of churning the creamy mixture, watching it transform into a delightful dessert, filled my heart with anticipation. I believe that ice cream is more than just a dessert; it’s a celebration of flavors and memories, especially when shared with loved ones.

Recipe Ingredients for Fresh Raspberry Brownie Chunk Ice Cream

Creating the perfect ice cream involves selecting quality ingredients that harmonize beautifully. The star players in this recipe are the fresh raspberries and fudgy brownie chunks, which combine to create a delightful texture and flavor. Each ingredient plays a crucial role in achieving that creamy, dreamy consistency that homemade ice cream is known for.

• 1 cup whole milk – This is the base of your ice cream, creamy and rich, providing a smooth texture.
• ¾ cup sugar – Sweetens the mixture and helps create that delightful ice cream texture.
• 2 cups heavy cream (divided) – Adds richness and creaminess, making your ice cream decadently smooth.
• pinch salt – Balances the sweetness and enhances the flavors.
• 6 large egg yolks – These enrich the custard base, adding a silky texture.
• 2 teaspoons pure vanilla extract – Adds a lovely flavor depth to the ice cream.
• 12 oz fresh Driscoll’s raspberries – Provide a burst of freshness and color.
• 1½ cups fudgy brownie chunks (about ½ inch in size) – Add a chewy texture and chocolatey richness.

Cooking Instructions for Fresh Raspberry Brownie Chunk Ice Cream

Making homemade ice cream is a fun process that involves a few key steps, but I promise it’s worth every minute. Get ready to enjoy a creamy, fruity treat that you and your loved ones will adore!

1. Prepare an ice bath by adding a good amount of ice cubes to a large bowl and then adding some cold water. Set this aside for later use.
2. In a medium saucepan, warm the milk, sugar, 1 cup of the cream, and salt. Stir gently until the mixture is warmed through and the sugar has completely dissolved. Once you see steam rising, take the pan off the heat.
3. Add the remaining 1 cup of cream to a large mixing bowl. Set a mesh strainer over the top of the bowl to catch any lumps later on.
4. In a separate medium bowl, whisk the egg yolks until they are smooth. Slowly pour the warmed milk mixture into the yolks, whisking constantly to prevent curdling. It’s essential to pour slowly and whisk thoroughly.
5. Scrape the mixture back into the saucepan and place it over medium heat. Stir constantly with a heatproof spatula, scraping the bottom of the pan. Your goal here is to thicken the mixture until it coats the spatula; this will take about 7 to 10 minutes.
6. Once thickened, pour the custard through the strainer into the bowl with the remaining cream. This will help ensure a silky-smooth texture.
7. Add the vanilla extract to the bowl and stir to combine. Then, set the bowl in your ice bath, stirring until the custard is no longer warm. This helps speed up the cooling process.
8. Transfer the custard to the refrigerator and let it chill thoroughly, at least a few hours or ideally overnight.
9. Once the custard is chilled, pour it into your ice cream maker and freeze according to the manufacturer’s instructions. You want to achieve a stiff soft-serve consistency.
10. Spread half of the churned ice cream into the bottom of a container, preferably a 4-inch by 8-inch bread pan that is about 3 inches tall. Quickly sprinkle with half the raspberries and half the brownie chunks.
11. Add the remaining ice cream in dollops, spreading it as evenly as you can. Top with the remaining raspberries and brownie chunks. Cover the pan and freeze until firm. A couple of hours will give you a softly frozen texture, while an overnight freeze will result in a fully frozen ice cream.

Recipe Variations about Fresh Raspberry Brownie Chunk Ice Cream

There are so many ways to enjoy and tweak this beloved ice cream recipe! Here are some variations you could try:

• Fruit Combination: Swapping raspberries for other fruits like strawberries or blueberries can create a whole new flavor profile.
• Chocolate Swirl: For extra indulgence, add a swirl of chocolate sauce during the layering process.
• Nutty Addition: Incorporate chopped nuts such as walnuts or pecans along with the brownie chunks for added crunch.
• Healthier Option: Substitute some of the heavy cream with Greek yogurt for a lighter version without sacrificing creaminess.
• Cookie Dough: Blend in edible cookie dough pieces instead of brownie chunks for a fun twist.

Serving This Fresh Raspberry Brownie Chunk Ice Cream

When it comes to serving your Fresh Raspberry Brownie Chunk Ice Cream, there are endless possibilities to make it even more delightful:

• Serve in Bowls: A classic way to serve this delightful ice cream is in chilled bowls, which helps keep it from melting too quickly.
• Decorative Cones: Use waffle cones for a fun presentation. You could even dip the tops in chocolate for an extra touch.
• Garnish: Top with fresh raspberries or chocolate shavings to enhance the visual appeal.
• Layered Dessert: Create an ice cream sundae by layering with whipped cream, more brownie chunks, and raspberries for a show-stopping dessert.
• Picnic Treat: Pack scoops of this ice cream into thermoses for a refreshing treat during outdoor picnics or road trips.
• Pair with Cakes: This ice cream pairs wonderfully with rich chocolate cakes or light sponge cakes for an elegant dessert.
• Seasonal Events: Perfect for summer barbecues, birthday parties, or any festive gathering, this ice cream will steal the show!

FAQ

Conclusion

This Fresh Raspberry Brownie Chunk Ice Cream is not just a treat; it’s an experience filled with freshness and indulgence. The combination of creamy ice cream with tart raspberries and rich brownie chunks makes every bite an adventure. I encourage you to try making this delightful dessert at home; it’s sure to impress your family and friends!

Fresh Raspberry Brownie Chunk Ice Cream

Craving something sweet and refreshing? This Fresh Raspberry Brownie Chunk Ice Cream is a must-try! Bursting with rich flavors of creamy raspberries and indulgent brownie chunks, it makes for a perfect summer treat. With its homemade goodness, you won't be able to resist making this delightful dessert tonight!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 servings

Course: Desserts

Cuisine: American

Calories: 290

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup whole milk
• ¾ cup sugar
• 2 cups heavy cream divided
• pinch salt
• 6 large egg yolks
• 2 teaspoons pure vanilla extract
• 12 oz fresh Driscoll’s raspberries
• 1½ cups fudgy brownie chunks about ½″ in size

Equipment

• Frying Pan
• Wooden Spoon
• Whisk
• Mixing Bowl

Method

 

1. Prepare an ice bath by adding a good amount of ice cubes to a large bowl and then adding some cold water. Set aside.
2. Warm the milk, sugar, 1 cup of the cream, and salt in a medium saucepan. Stir until thoroughly warmed and sugar dissolves. Remove pan from heat.
3. Add remaining 1 cup of cream to a large bowl. Set a mesh strainer over the top of the bowl and set aside.
4. In a medium bowl, whisk the egg yolks. Slowly pour the warmed mixture into the egg yolks, whisking constantly. Then scrape the warmed egg yolks back into the saucepan and place over medium heat. Stir the mixture constantly with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. It’s now a custard. Pour the custard through the strainer and stir it into the cream.
5. Add the vanilla and then set the bowl in the prepared ice bath. Stir the custard until it is no longer warm. Then place the custard in the refrigerator to chill thoroughly, at least a few hours or overnight.
6. Pour custard into your ice cream maker and freeze according to manufacturer’s instructions, until you reach a stiff soft serve consistency.
7. Spread half of the ice cream into the bottom of a container. I like to use a 4-inch x 8-inch bread pan that is about 3 inches tall. Quickly sprinkle with half the raspberries and half the brownie chunks. And then add the remaining ice cream in smallish dollops, spreading as best you can. Sprinkle remaining raspberries and brownie chunks over the top. Cover pan and freeze until firm. A couple hours in the freezer will give you a softly frozen consistency, while an overnight freeze will give you a fully frozen ice cream.

Notes

• Tip 1: Store leftovers in an airtight container in the freezer for up to two weeks for optimal flavor.
• Tip 2: You can freeze the ice cream mixture before churning to speed up the freezing process.
• Tip 3: For a smoother texture, make sure to stir the mixture every 30 minutes while it freezes.
• Tip 4: Pair with shortbread cookies for a crunchy contrast.
• Tip 5: For a twist, drizzle with homemade raspberry sauce when serving.

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Meet Quinn Taylor

Great food doesn't have to be complicated, it just has to be smart. I focus on streamlining our recipes so you get maximum flavor with minimum stress. I cooked, timed, and tasted this dish multiple times to ensure it fits perfectly into your busy life while still delivering that 'wow' factor.