4 Ingredient Chocolate Raspberry Ice Cream

1. 1

   Whisk together cream, cocoa powder, and sugar in a large saucepan. Heat (whisking constantly) until it comes to a full rolling boil. Remove from heat and add raspberries. Cover and let stand 10-15 minutes. Puree the mixture in a blender or a food processor until smooth. Press mixture through a mesh sieve into a bowl. Chill the mixture in the refrigerator overnight.

2. 2

   The next day, freeze in an ice cream maker according the manufacturer's instructions. (Mine took 15-20 minutes in a pre-frozen bowl.) Don't forget to transfer to an airtight container after done on the machine and store in the freezer for an additional hour or two for optimal texture. Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.