Microwave jam in medium microwave-safe bowl on HIGH for 1 minute, stirring occasionally until smooth. Add raspberries; slightly mash with fork. Set aside.
This Chocolate Chip-Raspberry Ice Cream is light, airy, and extra creamy. The best part? There's no churning necessary, so you can easily mix it up at home.
Servings and Ingredients
|½ c. seedless red raspberry jam|
|1 ½ fresh raspberries|
|2 c. Hy-Vee heavy whipping cream|
|1 (14-oz.) can Hy-Vee sweetened condensed milk|
|1 tbsp. Hy-Vee vanilla extract|
|1 (3.5-oz.) bar Zöet white chocolate, coarsely chopped|
|1 (3.5-oz.) bar Zöet milk chocolate, coarsely chopped|
|Sugar ice cream cones, for serving|
Things To Grab
- Medium microwave-safe bowl
- Large mixing bowl
- Electric mixer
- 9x5-inch loaf pan
- Ice cream scoop
Beat cream in large mixing bowl with electric mixer on high until stiff peaks form (tips stand straight). Add sweetened condensed milk and vanilla. Beat on medium until combined. Fold in chopped white and milk chocolate bars.
Spread half of cream mixture in a 9×5-inch loaf pan. Spoon 2/3 cup raspberry mixture evenly over top. Layer with remaining cream mixture and remaining raspberry mixture. Gently swirl mixtures together with a knife. Cover and freeze 4 hours or until firm.
To serve, let stand at room temperature 5 minutes. Scoop mixture into cones, if desired.
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 40mg
- Sodium: 40mg
- Total Carbohydrates: 30g
- Protein: 4g