No-Churn Black Raspberry Chip Ice Cream
Ingredients
Units
Scale
- 1 pint heavy whipping cream
- 1/2 teaspoon salt
- 1 can sweetened condensed milk
- 1/2–3/4 cup black raspberry juice
- 1 teaspoon vanilla extract
- 2 chopped chocolate bars, I took 2 chocolate bars then melted them with a tablespoon of vegetable oil, poured it on a pan with parchment until it hardened then chopped it, and added it in
Instructions
- In a mixing bowl with a whisk attachment, whip the heavy cream until medium-stiff peaks form.
- Then on a slow speed pour in sweetened condensed milk, raspberry juice, vanilla, and salt. Mix well until just combined making sure not to deflate the whipped cream.
- Using a rubber spatula to fold in the chocolate very gently
- Pour the ice cream into a standard loaf pan, creating an even top, and add a few more raspberries chocolate for the top
- Freeze for at least 12 hours before enjoying!
