Dark Chocolate Raspberry Swirl Ice Cream with Chocolate Chips

Wow, is this ice cream so very yummy! Dark chocolate ice cream is mixed with chocolate chips and then swirled with a raspberry sauce. 

This ice cream takes a little extra work than most of my ice creams, but it is so worth it. And besides it is not hard, it is just a few extra steps and some extra time for things to chill before churning. 

Dark Chocolate Raspberry Swirl Ice Cream with Chocolate Chips

Ingredients:

Chocolate Syrup

• 1/2 cup dark chocolate cocoa powder
• 1/2 cup brewed coffee
• 1/2 cup granulated sugar
• 2 ounces dark chocolate chips
• 1/2 teaspoon vanilla extract

Ice Cream Base

• 1 1/2 cups half and half
• 1/2 cup granulated sugar
• 1 1/2 cups heavy whipping cream
• 3 cups frozen raspberries
• 2/3 cup granulated sugar

Add-Ins

• 1/2 cup semi-sweet chocolate chips

Directions:

Chocolate Syrup

1. In a small saucepan stir together the cocoa powder, coffee and granulated sugar.
2. Heat the mixture over medium-high heat and bring to a boil, stirring often. Once the mixture reaches a boil cook for 30 seconds.
3. Remove the saucepan from the heat and add in the dark chocolate chips, stirring until completely melted and sauce is smooth. Stir in the vanilla extract.

Ice Cream Base

1. In a large bowl, add in the half and half and sugar. Whisk until the sugar is completely dissolved.
2. Stir in the heavy whipping and chocolate syrup.
3. Cover the bowl and refrigerate until well chilled.

Raspberry Sauce

1. In a medium saucepan, combine the raspberries and sugar.
2. Heat the raspberries over medium heat until the mixture comes to a boil and the raspberries start to break down, stirring often while smashing the raspberries.
3. Reduce the heat to a simmer and continue to cook until the mixture has thickened, about 10 minutes, stirring often.
4. Remove from the heat and strain the mixture through a fine mesh sieve.
5. Store covered in the refrigerator until well chilled.