We love ice cream. Who doesn’t?!
And I’ve made many varieties, but my favorite concoction so far has got to be this Raspberry Chocolate Truffle Ice Cream!
Swirled with homemade raspberry jam and a chocolate ganache you just can’t go wrong with this flavor combo. Raspberry + chocolate is one of my favorite combos. The chocolate ganache is the easiest thing to whip up which is A. perfect for impromptu truffles and B. dangerous because of said impromptu truffles.
Sometimes I’ll just whip up a batch to eat with a spoon.
So while this recipe may look a bit intimidating I promise it’s not. All you need to do is the following:
- make the base – simply blend all ingredients together until smooth
- make the jam – simmer frozen raspberries with a tablespoon of honey and a touch of water until thick then blend until smooth
- make the ganache – melt the coconut cream with the cacao powder and coconut sugar with a bit of vanilla and a pinch of salt. Stir until smooth and glossy
- churn the ice cream per your machine’s directions, pour into a freezer safe container
- stir in about half of the jam and half-all of the ganache in a swirl and freeze until solid
The jam and the ganache make a bit more than you’ll need for the ice cream so you can use them for other things.
If you want to get real fancy you can chill the leftover ganache then roll pieces into a ball and dust in cacao powder to make mini truffles to top the ice cream with. THE BEST.
Raspberry Chocolate Truffle Ice Cream
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- 3 cups full-fat coconut milk
- 12 medium pitted dates
- 1 tablespoon unflavored gelatin*
- 1 teaspoon vanilla extract
- 12 ounces frozen raspberries
- 1 tablespoon honey
- 1 cup coconut cream
- 3/4 cup cacao powder (sifted)
- 1/4 cup coconut sugar
- 1/2 teaspoon vanilla extract
More TIPS about this paleo recipe in the post above!
- Ice Cream Base: Blend all ingredients together until smooth. If the coconut milk clumps or separates (depends on the temperature) simply warm it in a large pot over low heat and whisk until smooth, let cool in refrigerator 1 hour. In the meantime make the jam and ganache. Transfer to your ice cream machine and churn according to it's directions. Pour into a freezer safe container and swirl in about half or the raspberry jam and half - all (see notes) of the ganache. Freeze until solid.
Jam: Over medium heat bring the raspberries and the honey to a simmer. If there's not enough liquid to create a simmer add a bit of water 1 tablespoon at a time. Simmer for about 5 minutes until the mixture is thick. Transfer to a blender or use an immersion blender to process until smooth.
- Ganache: Heat the coconut cream in a medium saucepan over medium heat until it starts to simmer. Remove from heat and whisk in the remaining ingredients until smooth.
*I like Vital Proteins or Great Lakes grass-fed gelatin!
Depending on how much swirl you want you can use as much or as little of the raspberry jam and ganache that you want. If you have leftover ganache simply chill it until firm and scoop out little balls to roll in cacao powder for truffles.