This ice cream is based off the Italian gelato, Stracciatella (meaning torn apart), which features chocolate shavings surrounded by a creamy vanilla ice cream. Over the years I’ve gotten lazy about grating chocolate, and I’ve started melting it instead. As a side note, have you ever tried to grate chocolate? – messy, sticky, melting, -nightmare!
Maybe my hands are too warm, but anyways…back to the melting process:
I like to add a small amount of coconut milk to my chocolate making a very firm ganache of sorts. When you mix it into the ice cream, it leaves a smooth ripple of chocolate that never freezes hard. So….this means no chalky bits of chocolate, only smooth, rich deliciousness!
Kallari chocolate sent me some sample bars of their delicious chocolate a few weeks back, and today’s ice cream is made with their 75% bar. For a completely dairy free – vegan version of this ice cream, you’ll need to use a dairy free chocolate.
First choose the ice cream flavor you’re going to make and get that in the freezer, (I made this recipe with a batch of Homemade Coconut Ice Cream). While the ice cream is freezing, melt the chocolate and the coconut milk together in a small sauce pan. When the chocolate is completely melted and silky, it’s ready!
Pour the chocolate mixture over the ice cream and fold it in to create ‘ripples’. I like to leave big pockets of chocolate here and there for extra intense bites. If your ice cream is frozen hard in the freezer, soften it for 20 minutes in the refrigerator before folding in the chocolate.
We went raspberry picking the day I made this ice cream, so they snuck in there as well. Raspberries, chocolate, and cream – does it get any better?
My favorite combination has always been chocolate mixed into a coconut or vanilla ice cream, but Strawberry Cheesecake Ice Cream with a chocolate ripple has got amazing written all over it!Print
Chocolate Ripple Coconut Ice Cream with Raspberries
- Total Time: 25 mins
- Yield: 6 1x
- 1 recipe of Homemade Coconut Ice Cream
- or 1 quart of ice cream
- 4 ounces chocolate – 75% cacao content
- 1/4 cup coconut milk
- 2 cups fresh berries (I used raspberries)
- Make the Homemade Coconut Ice Cream, or use 1 quart of your favorite flavor.
- While the ice cream is freezing in the machine, break the chocolate into pieces and place in a small saucepan.
- Add the coconut milk and melt the two together, stirring over low heat.
- When the chocolate mixture is completely smooth, pour the chocolate over the ice cream and stir to create ‘ripples’. If your ice cream if thoroughly frozen, soften in the fridge for 20 minutes before stirring in the chocolate.
- Serve immediately with the fresh berries, or freeze for an additional 3-4 hours for a firmer texture.
For a completely dairy free – vegan version, you’ll need to make sure that your chocolate is 100% dairy free.
- Prep Time: 25 mins