Black Raspberry Ice Cream – Barefeet in the Kitchen

Creamy and rich with an abundance of chocolate chunks that melt in your mouth, Black Raspberry Ice Cream is as iconic a flavor in Ohio as the chocolate and peanut butter “Buckeye” flavors that are also popular in every ice cream shop here.

small white bowl with raspberry ice cream

The first time we flew out to Ohio to look at houses, our realtor and now friend, Stratton Alt (highly recommend him for anyone house hunting in the Columbus area!) took us to Graeter’s Ice Cream.

Oh. My. Word. Their most popular flavor is Black Raspberry and it was love at first taste for this girl. I’ve been obsessed with it ever since.

You may notice that this is a more complicated ice cream recipe than I typically share with you. Please do not let that stop you from making this, my friends.

I’m telling you right now that this recipe, this custard-style ice cream recipe, is everything you love about Graeter’s Black Raspberry Chocolate Chip Ice Cream in a homemade ice cream recipe that you can make whenever you’re craving it.

No matter where you live, whether you’re lucky enough to have Graeter’s ice cream in a shop around the corner or at the grocery store, you too can enjoy and fall in love with the most popular Graeter’s ice cream flavor.

container holding a scoop of berry ice cream

I typically make Philadelphia-style ice cream without eggs. So, naturally, I tested this recipe using our favorite easy vanilla ice cream base, simply stirring the berry sauce into it. It was tasty, but nowhere close to the same.

As you can see from the side-by-side photo of both recipes, the custard-style black raspberry ice cream delivers richer flavors, a deeper color, and it is simply better when made this way. It is positively worth the effort.

That said, I very rarely temper eggs for my ice cream recipes and this variation is foolproof as long as you don’t walk away from the stove. If the ice cream base does happen to curdle a tiny bit, you can strain it through a fine sieve or colander to remove any bits of cooked egg.

contrasting photo of berry ice creams

Where To Buy Black Raspberries?

Now, if you’re looking for black raspberries, they are HARD to find. It turns out that the growing season is just a few weeks long and something like 99% of the US-grown black raspberries are only available in Oregon. So, if you live in Oregon, you’re in luck – IF you can catch them in season.

Desperate to try them? You can order them frozen, but they are a pricey treat, my friends. I’ve found that frozen mixed berries work beautifully in this ice cream and they are a very close match to Graeter’s Black Raspberry flavor.

Black Raspberry Powder

BIG NEWS after searching high and low for black raspberries for years. I found black raspberry powder! The only ingredient in the powder is black raspberries. The ice cream made with this powder tastes exactly like Graeter’s ice cream. I may have danced with joy when I tried this for the first time.

If you choose to buy the powder instead of using frozen fruit, skip the berry sauce instructions and simply stir 2 tablespoons of the black raspberry powder into the ice cream base when it is finished on the stove.

white bowl holding homemade ice cream on wooden table with black and white towel

Black Raspberry Ice Cream

To make this recipe you’ll need the following ingredients:

Berry Sauce Ingredients

  • black raspberries (fresh or frozen) see note below
  • sugar

Frozen mixed berries may be substituted for the black raspberries in this recipe, if unavailable. When using the mixed berries, there may be a few seeds that make it into the mixture from the blackberries. When preparing the ice cream this way, I recommend pressing the cooked berry sauce through a fine sieve to remove any possible seeds.

Ice Cream Ingredients

  • egg yolks
  • sugar
  • whole milk
  • vanilla extract
  • berry sauce

Chocolate Chunk Ingredients

  • dark chocolate chips
  • refined coconut oil
frozen container of ice cream

Berry Sauce

Combine the berries and 2 tablespoons sugar in a medium-size saucepan over medium heat. Shake or stir the pan as the berries begin to cook. Reduce the heat to medium-low and let the berries cook, bursting as they simmer until the mixture is thick and has reduced to about 1 cup’s worth of berry sauce.

Pour the puree through a fine mesh strainer, pressing down with the back of a spatula or spoon to press out as much liquid as possible while removing the seeds. Set aside and cool completely.

Berry Ice Cream

In a cold medium-size saucepan, whisk the egg yolks and sugar until smooth. Add the milk and vanilla and whisk until smooth once more. 

Turn on the heat under the saucepan and set to medium, stirring frequently. As soon as it begins to simmer, continue stirring constantly until the mixture thickens and coats the back of the spoon.

This should take about ten minutes. Take care not to overcook. Remove from the heat as soon as the mixture coats the spoon.

Add ½ cup of the berry sauce and stir to combine. Let cool to room temperature before pouring into the ice cream maker. Churn according to the manufacturer’s instructions.

Chocolate Chunks

While the ice cream is churning, combine the chocolate chips and coconut oil in a small glass bowl. Microwave for 90-120 seconds until softened. Stir to melt.

Scoop the finished ice cream into an airtight container, drizzling chocolate over each scoop as it is added to the container. Swirl lightly with a knife or the end of a spoon and drizzle any remaining chocolate over the top of the ice cream.

Cover with lid and place in the freezer until ready to serve.

close up photo of bowl of ice cream sitting on wooden table

Berry Ice Cream

Fresh Strawberry Ice Cream is an old-fashioned favorite made simply with strawberries, sugar, cream, and milk. Just a few ingredients add up to a summer ice cream treat that everyone loves.

This creamy, rich Blueberry Ice Cream is filled with chunks of dark chocolate that will melt in your mouth. Oh, my friends, make this. You won’t regret it – and I’m willing to bet that you’ll fall in love with it at first bite. I know I did.

Fluffy, creamy Strawberry Banana Ice Cream is the perfect way to cool off this summer. This was my middle son’s creation a number of years ago and it’s still a favorite.

Chocolate Covered Strawberry Ice Cream is an intense strawberry burst of flavor with melting chocolate pieces and a creamy strawberry vanilla base.

Sweet strawberries mingle with crunchy golden Oreos whispering of summer in this lusciously smooth Strawberry Shortcake Ice Cream.

Blueberry Gelato is a delightful fusion of creamy, rich gelato married to an irresistible tangy fruitiness. When you combine the smooth richness of homemade ice cream with berries or a berry sauce, the result is always a refreshing, creamy treat that doesn’t disappoint.

Strawberry Ice Cream Cone Pie actually tastes like you are eating an ice cream cone. I’m telling you now that this is one of the best ice cream ideas I’ve ever had. I expected the crust to taste like a traditional graham cracker crust, but it doesn’t.

Smoothie Ice Cream is what happens when strawberries, blueberries, and bananas are blended into a frozen concoction so thick you can eat it with a spoon. 

Brownie Berry Ice Cream starts with a vanilla bean ice cream base that is swirled with marionberry preserves and generously filled with chunks of chewy chocolate brownies. This ice cream was a long-time dream come true.

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Servings: 6 servings

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Black Raspberry Ice Cream

Berry Sauce

  • Combine the berries and 2 tablespoons sugar in a medium-size saucepan over medium heat. Shake or stir the pan as the berries begin to cook. Reduce the heat to medium-low and let the berries cook, bursting as they simmer until the mixture is thick and has reduced to about 1 cup’s worth of berry sauce.

  • Pour the puree through a fine mesh strainer, pressing down with the back of a spatula or spoon to press out as much liquid as possible while removing the seeds. Set aside and cool completely.

Berry Ice Cream

  • In a cold medium-size saucepan, whisk the egg yolks and sugar until smooth. Add the milk and vanilla and whisk until smooth once more. 

  • Turn on the heat under the saucepan and set to medium, stirring frequently. As soon as it begins to simmer, continue stirring constantly until the mixture thickens and coats the back of the spoon.

  • This should take about ten minutes. Take care not to overcook. Remove from the heat as soon as the mixture coats the spoon.

  • Add ½ cup of the berry sauce and stir to combine. Let cool to room temperature before pouring into the ice cream maker. Churn according to the manufacturer’s instructions.

Chocolate Chunks

  • While the ice cream is churning, combine the chocolate chips and coconut oil in a small glass bowl. Microwave for 90-120 seconds until softened. Stir to melt.

  • Scoop the finished ice cream into an airtight container, drizzling chocolate over each scoop as it is added to the container. Swirl lightly with a knife or the end of a spoon and drizzle any remaining chocolate over the top of the ice cream.

  • Cover with lid and place in the freezer until ready to serve. Enjoy!

Frozen mixed berries may be substituted for the black raspberries in this recipe, if unavailable.
When using the mixed berries, there may be a few seeds that make it into the mixture from the blackberries. When preparing the ice cream this way, I recommend pressing the cooked berry sauce through a fine sieve to remove any possible seeds.

Calories: 432kcal · Carbohydrates: 59g · Protein: 12g · Fat: 16g · Saturated Fat: 7g · Cholesterol: 457mg · Sodium: 96mg · Potassium: 279mg · Sugar: 59g · Vitamin A: 870IU · Calcium: 253mg · Iron: 1.2mg

ice cream container with scoop sitting on wooden table with black and white striped towel

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