Black Raspberry Ice Cream & Dark Chocolate Dipped Cone

Buckle up! Because we have a LOT on today’s dish. Or maybe I should say in today’s cone? That’s right, more ICE CREAM! And not just a basic chocolate or vanilla in a sugar cone. Oh no, we are making a take on a New England staple: black raspberry ice cream in a dark chocolate dipped cone.

And if that wasn’t enough, I made both a normal cream based AND a vegan version.

You’re welcome.

So first thing’s first… have you ever heard of a black raspberry before? Not to be confused with a blackberry, this is actually a raspberry that is just a darker than the red ones most people are familiar with. You can actually tell the difference between a blackberry and black raspberry mostly by the fact that black raspberries are hollow in the middle while blackberries are not.

The more you know.

So why a black raspberry? Why not just red raspberry or blackberry? Well because of the taste! It’s really very different from any other berry; much sweeter than a red raspberry and even a blackberry, but not so much that they lack any tartness. It’s more fruity taste and less berry. Really, you can’t explain you just have to try!

Black raspberry ice cream with or without dark chocolate chips is a summer time staple in New England! It’s bright purple without any food coloring, creamy and sweet while still being refreshing. So I’m sure you can imagine my despair when I moved to San Diego and learned that not only are there no black raspberries here, but no one even knows what they are!

It became my mission to make some black raspberry ice cream and show everyone what they are missing out on. Only problem is… black raspberries are darn near impossible to find here.

I went to 5 different grocery stores, a farmers market, and a bulk-buy store and could find any fresh OR frozen. Even Amazon didn’t have what I was looking for! But when searching for black raspberries, I came across a jam from a Maine based company. It was mission accomplished.

Stonewall Kitchen is based in York, Maine and makes some of the best jams, salsa, and other jarred foods you will ever try. Needless to say I knew I could trust them with this jam to help me replicate my childhood summers. So I ordered it with overnight shipping and got to work.

I first made a vegan version for myself, because I really do love me some vegan ice cream. And I won’t lie, this is one of the best I’ve made. But I wanted all of these Southern Californians to really REALLY taste black raspberry ice cream.

So, I made  a full fat and oh-so creamy version which came out incredible as well.

And just to make it better and more New England-esque, I figured it just had to go with some dark chocolate and a waffle cone. The beauty of this dark chocolate sauce is that it’s nice and liquid and gooey when it’s warm, but because of the coconut oil (which has a very low solidifying point) the second it becomes cold it turns solid. AKA, pour it over ice cream for an instant hard chocolate shell.

If you’re looking for a New England summer taste, look no further.

I’ve listed out the full recipe for the normal custard based ice cream, then the vegan version, and finally the chocolate cones. Enjoy!

Custard Base Version::
Ingredients 
4 cups heavy cream
1 cup whole milk
1 1/3 cups sugar
pinch of sea salt
12 large egg yolks
1 jar (12.25 oz) seedless black raspberry jam – I used Stonewall Kitchen brand

DoveWare 3Qt Stewpot
Ice Cream Maker
about 3 pints
Prep Time: 5 minutes
Cook Time: 1 hour 30 minutes
Set Time: 5-8 hours

Directions
1. Pour the cream, milk, sugar and salt into the stewpot; set on medium-low heat
2. Bring the cream mixture to a simmer, then whisk for about 5 minutes until the sugar is dissolved. DO NOT boil, just a gentle simmer
3. Once the sugar is dissolved, remove the stewpot from heat
4. In a separate bowl, whisk the egg yolks
5. While whisking, slowly pour about 1/3 of the cream mixture into the yolks
6. When that 1/3 of cream and yolks are fully mixed, pour the yolk mixture back into the rest of the cream mixture and whisk
7. Bring the pot back to a medium-low heat and cook gently until the mixture is thick enough to coat the back of a spoon, about 10 minutes
8. Remove from heat and whisk in the jam until fully incorporated
9. Strain the mixture through a fine mesh sieve into a bowl; cover and let chill in the refrigerator for 3 hours
10. Once the mixture is cold throughout, churn in the ice cream maker according to your manual’s instructions for about 45 minutes
11. When the ice cream is the texture of soft serve, remove from the maker and transfer into a freezer safe container
12. Cover the ice cream with plastic wrap so that it touches the ice cream; not having air touch the cream will stop ice crystals from forming on the surface
13. Set 2 hours to overnight until desired consistency

Vegan Version::
Ingredients 
28 ounces coconut milk
1/4 cup raw agave syrup
1/4 tsp vanilla extract
1 pinch sea salt
1 jar (12.25 oz) seedless black raspberry jam – I used Stonewall Kitchen brand

Ice Cream Maker
about 2 pints
Prep Time: 5 minutes
Cook Time: 45 minutes
Set Time: 5-8 hours

Directions
1. In a large bowl, whisk the coconut milk, agave syrup, vanilla extract, sea salt, and black raspberry jam until it is well combined
2. Cover and refrigerate for 3 hours
3. Once the mixture is cold throughout, churn in the ice cream maker according to your manual’s instructions for about 45 minutes
4. When the ice cream is the texture of soft serve, remove from the maker and transfer into a freezer safe container
5. Cover the ice cream with plastic wrap so that it touches the ice cream; not having air touch the cream will stop ice crystals from forming on the surface
6. Set 2 hours to overnight until desired consistency
**keep in mind there is no added cream to keep it soft in the freezer so it will freeze solid, so remove it half an hour ahead of time for more scoop-able ice cream


Chocolate Coated Cones::
Ingredients 
2 cups good quality dark chocolate chips
1/4 cup coconut oil
6-12 waffle ice cream cones

DoveWare 2.5Qt Stewpot
2 cups
Cook Time: 10 minutes

Directions
1. Combine the coconut oil and chocolate in the stewpot over medium-low heat
2. Cook, stirring frequently until smooth
3. Remove from heat and allow to cool to room temperature; it should still be liquid at this point
4. Pour a few spoonfuls of the chocolate into each cone, swirling around to coat the inside then pouring out the extra
5. If desired, dip the top edge in the chocolate sauce as well
6. Refrigerate the cones for a few minutes until the chocolate has hardened
7. Scoop ice cream and enjoy, or top with more chocolate sauce for a hardened chocolate shell

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