Raspberry Brown Sugar Chocolate Chip Ice Cream (SRC)

April 27, 2014 at 10:00 pm 11 comments

Spring fever…yep, I definitely have it! To help it along, I thought ice cream might do the trick? This refreshing raspberry chocolate chip ice cream helped transport me right to sunny days and warmer weather. It might be warm where you are but the chilly rain has been holding on here in Montana. While I can’t change the weather, I can change my mindset…and I’ll start with food 🙂 Seems like a decent place to start. Is anyone with me?
brown sugar rasp choc ice cream 1

Erin over at Table for Seven was the inspiration for this scrumptious recipe! I was assigned her blog for the Secret Recipe Club this month and I so enjoyed spending hours going through post after post, and I was having a difficult time picking just one thing to make! I came close to making her Pineapple Meatloaf, Baked French Toast and Mexican Stuffed Shells but my sweet tooth won out (again) when I ultimately chose her Raspberry Brown Sugar Chocolate Ice Cream. I had a great excuse to break out my ice cream maker, thank you Erin!
brown sugar rasp choc ice cream 2

I tweaked the recipe a bit to make it dairy-free by substituting the milk and whipping cream with 3 cups of full-fat canned coconut milk. I used 3/4 cup of the mini Enjoy Life chocolate chips and opted for coconut palm sugar instead of brown sugar since that’s what I had on hand. I had an ice cream maker so I used that method instead, but Erin gives an option for making this recipe without one that is equally as delicious. Chocolate + fresh raspberry + a creamy ice cream base…this hit the spot! 
brown sugar rasp choc ice cream scoop

Raspberry Brown Sugar and Chocolate Ice Cream (adapted from Our Table for Seven)
Gluten-free, Grain-free, Paleo-Friendly, Dairy-free, Soy-free, Nut-free, Vegetarian, Refined Sugar Free

3 cups coconut milk from a can*(I used full-fat for a richer ice cream)
3 eggs, lightly beaten
1 tsp pure vanilla extract
1/2 cup packed coconut sugar, sucanat or brown sugar (I used coconut sugar pulsed in a Magic Bullet to make it fine)
1 cup fresh raspberries, chopped
3/4 – 1 cup chocolate chips (I used mini Enjoy Life chips), can use cacao nibs or sugar free chocolate chopped into chunks if desired
1 Tbsp lemon juice
  1. In a saucepan, heat milk until it bubbles slightly.  Remove from heat.  Stir milk into beaten eggs slightly.
  2. Return to saucepan.  Cook and stir for approx 2 minutes or until heated. Remove from heat. Let it cool.  Cover and chill for 30 minutes.
  3. In a mixing bowl, coconut sugar/brown sugar, and lemon juice.  Mix well.  Stir into chilled ice cream mixture.
  4. For ice cream maker: Follow ice cream maker’s instructions and towards the end, stir in raspberries and chocolate chips/chunks/nibs after churning OR
  5. Without an ice cream maker, stir in raspberries and chocolate chips/chunks/nibs and use David Lebowitz’s instructions:
    David’s instructions:
    1. Prepare your ice cream according to recipe. Chill it over an ice bath.
    2.  Put ice cream in a deep, freezer safe container and put in freezer.
    3. Check it after 45 minutes.  Break up any frozen sections.  Beat it up good.
    4. Return to freezer. Check to check about every 30 minutes, breaking up the ice. Use a hand mixer if needed.
    5. After about 2-3 hours, you have ice cream.

*If you can have dairy, feel free to use 1 1/2 cups milk and 1 1/2 cups heavy whipping cream instead of the canned coconut milk.

brown sugar rasp choc ice cream bite

For other recipes in this month’s reveal, click below!

Entry filed under: Dessert, Gluten Free, Refined Sugar Free, Vegetarian. Tags: , , , , , , , , .

Butternut and Apple Crumble (SRC) White Bean Basil Pesto with Penne and Oven-Roasted Veggies (SRC)

11 Comments Add your own

  • 1. sallybr  |  April 27, 2014 at 10:07 pm

    Hello there!

    guess who got your blog this month?

    I made your turkey chili with almond butter and it was a huge hit!

    Wonderful to cook from your site!

    happy Reveal Day!

  • 2. Rebekah @ Making Miracles  |  April 28, 2014 at 9:29 am

    Oh that looks WONDERFUL!! Great pick this month!!

  • 3. shockinglydelicious  |  April 28, 2014 at 10:45 am

    Like your coconut milk and coconut sugar tweaks!

  • 4. Jess @ Flying on Jess Fuel  |  April 28, 2014 at 1:09 pm

    Ooooh I haven’t made ice cream since last summer… I definitely need to get back into it now that it’s warming up!! This one looks delish!

  • 5. Asiya @ Chocolate and Chillies  |  April 28, 2014 at 3:45 pm

    It is definitely time to start making ice cream…love how yours turned out! Great SRC pick!

  • 6. Erin @ Table for 7  |  April 28, 2014 at 5:27 pm

    Looks amazing! Love the pictures! So glad you enjoyed it 🙂

  • 7. Melissa  |  April 28, 2014 at 8:07 pm

    I’ve got to get myself an ice cream maker. This sounds so awesome! Great pick this month 🙂

  • 8. sara  |  April 29, 2014 at 12:41 pm

    Yum! Love the idea of doing ice cream with coconut milk, that sounds delicious!

  • 9. sallybr  |  April 29, 2014 at 6:12 pm

    Me again! Guess what I just made? The base for your ice cream! I am going to leave it chilling until tomorrow morning and then use my ice cream maker, adding raspberries and cacao nibs

    It already smells pretty nice with the coconut and the brown sugar…

    I hope I can blog about it, if the pictures turn out ok!

  • 10. Karen @ Karen's Kitchen Stories  |  April 29, 2014 at 10:20 pm

    All I can say is.. “yum!”

  • 11. sallybr  |  May 23, 2014 at 6:33 am

    Just blogged about your ice cream! http://bewitchingkitchen.com/2014/05/23/raspberry-brown-sugar-chocolate-chip-ice-cream/


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