Chocolate-Flake Raspberry Ice Cream Recipe (2024)

Does anyone have an ice cream maker they would recommend?

To avoid the powdered milk from clumping, mix it with the sugar first.

Big Gay Ice Cream (@biggayicecream) published their chocolate shell recipe on their Insta acct today (8/12/20) and used Olive Oil instead of Coconut.

Cuisinart offers an excellent ice cream maker for around $50. It has a base that looks like a food processor and a bowl you store in the freezer. Churns a batch in about 15 minutes.We have found many wonderful eggless recipes online. Cuisinart’s vanilla is excellent, as is The Times’ bittersweet chocolate. We add chocolate shards to the latter and replace the tablespoon of whiskey with a dose of peppermint extract. The result is a mint chip to die for.

Your choices: veg. shortening (e.g., Crisco), unsalted butter, cocoa butter/white chocolate, palm oil. (Ferrero Rocher uses the last.) The idea is to use a saturated fat that is solid at room temperature, to provide the "gloss". (Too much saturated fat is supposedly bad for your arteries, but 3 tbsp in a recipe that's an occasional indulgence won't kill you.)

While it is commendable to use foods from pesticide free production for the sake of a healthy environment, there is no evidence that butter from such sources differs from butter from conventional dairy operations. The fat is identical, the water is identical, the salts are identical. The pesticide is not present in the butter. Eating butter from organic production is identical to eating butter from conventional production, so far as effect on the cardiovascular system.

Don’t worry about coconut oil! It contains medium-chain triglycerides and lauric acid, which more studies are finding contribute to immunity and gut health. Coconut oil is a far better choice than most domestic butter.Conventional cows in typical over-crowded ranches (CAFOs) are fed a pesticide-laden/GMO diet of grains, as opposed to grass which is their natural food source. Organic/Pastured butter is great for you, but most Americans are not eating this kind.

Certainly the author could have indicated that the alcohol is optional, or offered a substitute, but I hardly think 3 Tbsp. of vodka in a batch of ice cream is going to be a big deal for most folks when you consider a serving -- certainly not enough to need a "caution." To be fair, I would tell a parent, a pregnant woman, or a recovering alcoholic about its presence, but I wouldn't hesitate to give it to my own kids unless they were eating the entire thing at one sitting.

I’ve had consistently great results with the Cuisinart ICE-21, though I don’t make ice cream in great quantities or more than once a week. I do follow a couple rules: a) let the freezer cylinder sit in the freezer for at least two days before use and b) make sure to chill the ice cream base to 40 degrees F or lower (Usually overnight) before churning.

Instead of the vodka and freeze-dried raspberry powder (that powder is not the most common of ingredients), I wonder if I could substitute a red berry liquor like Chambord, Heering or Grenadine. I've got bottles of each already sitting in the back of my liquor cabinet, and any one of those would bump up the berry flavoring nicely, no?

I'm going to try based on the instructions in a King Arthur Flour recipe for "Mocha Madness" ice cream. (You can find the recipe for free on their website. It's AMAZING and adaptable to other flavors!) Basically, you take the mixture out of the freezer and stir it every hour or so (I use a stainless steel bowl and a whisk) as it freezes. Not sure how well the chocolate flake thing will work out, but I imagine it will taste wonderful either way!

One final note about the alcohol: try the recipe with just one tablespoon. I’ve never needed to use more than that for “scoopability,” even with amounts well above a quart.

To those of you worried about vodka, it’s not enough to change the flavor or turn anyone into an alcoholic. I’ve used rum and bourbon and no one is aware of any alcohol in the ice cream. Other vodka substitutes, depending on the ice cream’s flavor, are the extracts — vanilla, almond, peppermint, etc. — since they usually have an alcohol base that will take care of the freezing/scooping issue without getting anyone drunk. I recall that I’ve used vanilla for my raspberry chocolate chip.

I just took this out of the churn (I use the Cuisinart) and it is delicious! I’m in Sweden and couldn’t find buttermilk, so I used Filmjolk which is a similar cultured dairy product. I used a mesh colander to strain out the raspberry seeds. I normally only like custard-based ice creams, so I was very pleasantly surprised.

No mention of the seeds? Raspberries have lots of tiny seeds which make ice cream made with unprocessed berries unpleasant to eat. My solutions have been either frozen juice concentrate, or using a food mill to strain out the seeds.

Made this yesterday without the powdered milk or freeze dried raspberry powder. I did add Framboise raspberry liqueur and raspberry extract to enhance the raspberry flavor. And I sieved the puréed raspberries before adding them to the other ingredients. Per the suggestion of another commenter, I used a vegetable peeler and a box grater on the chocolate rather than melting it with coconut oil. Results were delicious, especially drizzled with more Framboise and chocolate sauce.

Absolutely the best ice cream recipe I've ever made! Everyone loved it.

Our family always made raspberry ice cream on the 4th of July. I decided to revive the tradition and thought Dorie Greenspan's recipe looked simple and interesting. There was not enough raspberry flavor and the buttermilk adds a heavy note that detracts from the bright flavor of the raspberries. I will go back to a custard-based ice cream.

Do you have to use vodka? We avoid alcohol as a health issue. Any substitute ideas?

I forgot that I was out of buttermilk, so used yogurt instead (adding vinegar or lemon to milk works well for baking, but didn’t seem like a good idea here). I am very pleased with the results!

If you use frozen raspberries, as I did, be sure to check that the honey has completely dissolved when you mix. It hardens slightly when coming into contact with the berries.

For the powdered milk should it be non-fat or full fat?

I love everything about this. Raspberry and the feathery thin chocolate flakes topped by the hard shell chocolate-this is heavenly. It tastes better as you let it set up in the freezer. (Initially it tasted a little tangy).

If you don't need the drama of the chocolate shell, just make the ice cream and add 12 oz choc chips to the ice cream mixture. The immersion blender will "pulverize" the chips in the ice cream and make it quite lovely. At serving time, the quality chocolate sauce of your choice!

Spectacular! Tangy and fruity, but chocolate topping is there for those who wanted sweeter. Adults and kids returned again and again for more! Made it with strawberries and strawberry powder. Mix dry ingredients together first to avoid powdered milk clumping. Made in Cuisinart ice cream maker in two batches, putting the canister back to freeze for an hour without washing, so no overflow waste. Adding chocolate a bit too late produced some chunks, but no one was complaining!

I always keep dry buttermilk on hand, and I used it in this recipe, too. Add the powder to the other dry ingredients, then the water to reconstitute it is mixed with the other wet ingredients. Worked perfectly. Not sure I ever ate a tastier ice cream.

Can this be made without an ice cream maker?

I love this recipe! So delicious! Way easier than a custard-based recipe.This recipe makes a bit too much for my ice cream maker. (I have a Cuisinart Ice-21. It's a great machine.) I increase the recipe by 1.5 times, which is perfect because frozen raspberries come in 12oz bags and all the ingredients just barely fit in my blender. Then I churn the mixture in the ice cream maker in two batches a few days apart. It keeps well in the fridge until we're ready for the second batch.

SO delicious! I make a lot of ice cream and this was so easy and quick compared to my usual custard base. I made this twice, once as written and loved it.I experimented the second time with blueberry's instead of raspberries and St. Germaine for the vodka...yum!!!!

I made this in a Donvier. My husband loved it so much he asked me to teach him how to make it. (Doesn't take much teaching actually; quite simple.) The chocolate doesn't really flake in the Donvier because there's so little churning, but we figured out how to drizzle it so that it ends up as small "flakes" in the final product. And of course the addition of the chocolate as sauce when serving was a huge treat.