If you’ve ever wandered into a Ben & Jerry’s Scoop Shop and fallen in love with their irresistible Black Raspberry Fudge Chunk, you’re not alone! This flavor is a beautiful balance of sweet-tart black raspberry ice cream, generous swirls of raspberry, and decadent fudge chunks. Now, you can bring that magic home and impress your family or guests with the ultimate homemade frozen treat.
Get ready for waves of nostalgia and pure indulgence! Making your own version is easier than you think, and with the right technique and ingredients, you’ll get a treat rivaling even the best ice cream parlors. Plus, you control the ingredients, perfect for those looking for a gourmet, preservative-free experience. Want to explore more dessert inspirations? Check out our treats and luscious cake categories, or cool down after dinner with something from our drinks collection!
Table of Contents
How to make Black Raspberry Fudge Chunk
This homemade recipe uses real black raspberry puree for that vibrant color and punchy berry flavor. The fudge chunks deliver unexpected bites of chocolatey bliss. The secret is to use quality chocolate and let your ice cream base set properly in the churner. Don’t have an ice cream maker? We cover no-churn options under Variations!
Nutrition facts
While this treat is decadent, it’s made with wholesome cream, natural fruit purees, and good chocolate. (See the detailed nutrition facts below for a breakdown per serving!)
Ingredients
- 1 1/2 cups heavy cream — 🛒 Buy on Amazon
- 1 1/2 cups whole milk — 🛒 Buy on Amazon
- 3/4 cup granulated sugar — 🛒 Buy on Amazon
- 4 large egg yolks — 🛒 Buy on Amazon
- 1 cup black raspberry puree (strained) — 🛒 Buy on Amazon
- 1/4 cup raspberry jam — 🛒 Buy on Amazon
- 4 oz dark chocolate (for fudge chunks) — 🛒 Buy on Amazon
- 1 tsp vanilla extract — 🛒 Buy on Amazon
- Pinch salt — 🛒 Buy on Amazon
Tools you’ll need
- Ice cream maker or stand mixer with freeze bowl
- Mixing bowls
- Medium saucepan
- Mesh strainer
- Rubber spatula
- Knife and cutting board
- Plastic wrap or ice cream storage container
Instructions
- Make the fudge chunks: Melt chocolate in a bowl set over simmering water, spread onto parchment, cool, and chop into chunks.
- Prepare the black raspberry base: Puree fresh or frozen black raspberries and strain to remove seeds.
- Mix the custard base: In a saucepan, heat cream and milk until steaming. Whisk egg yolks and sugar in a bowl, then slowly pour some warm milk into eggs, whisking constantly. Return all to the saucepan and cook gently until thick enough to coat a spoon.
- Combine flavors: Add black raspberry puree and raspberry jam to the cooled custard base. Mix well.
- Chill thoroughly: Cover and refrigerate the base for at least 4 hours or overnight.
- Churn: Pour mixture into your ice cream maker and churn as per manufacturer’s instructions.
- Add fudge: During the last 2 minutes of churning, fold in fudge chunks.
- Freeze: Scrape ice cream into a container and freeze at least 4 hours (or until scoopable) before serving.
What to serve with
Drinks
- A frothy vanilla milkshake or fruity lemonade pairs perfectly with this tangy, chocolate-studded treat.
- For adults, try a splash of raspberry liqueur over a scoop!
Sides
- Serve with homemade chocolate-dipped waffle cones or crunchy almond biscotti.
- Layer a scoop between chewy brownies for an epic ice cream sandwich.
Other Sweet Treats
- Pair with other treats for a DIY sundae bar!
Variations
- No-churn version: Skip the machine! Whip 2 cups heavy cream to stiff peaks, fold in a chilled can of condensed milk, flavorings, and fudge chunks, then freeze.
- Extra Fruity: Swirl in raspberry coulis or double the puree for a bolder berry flavor.
- Dairy-Free: Use coconut milk and coconut cream in place of dairy, and a vegan dark chocolate for the chunks.
- Nutty twist: Stir in chopped pecans or walnuts for a crunchy surprise.
- White Chocolate: Swap half of the fudge chunks for white chocolate chunks!
Ingredient Substitutes
- Original Ingredient: Heavy cream
- Coconut cream
- Oat cream
- Soy cream
- Original Ingredient: Black raspberry puree
- Blackberry puree
- Blueberry puree with a splash of lemon juice
- Store-bought raspberry preserves (seedless)
- Original Ingredient: Dark chocolate
- Semi-sweet chocolate
- Vegan chocolate chips
- Original Ingredient: Whole milk
- Oat milk
- Almond milk
- Original Ingredient: Egg yolks
- Cornstarch slurry (for thickening, egg-free version)
- Silken tofu (for creaminess)
- Original Ingredient: Granulated sugar
- Coconut sugar
- Maple syrup
- Agave nectar
- Original Ingredient: Raspberry jam
- Strawberry jam
- Black currant jelly
Ingredients
1 1/2 cups heavy cream
1 1/2 cups whole milk
3/4 cup granulated sugar
4 large egg yolks
1 cup black raspberry puree (strained)
1/4 cup raspberry jam
4 oz dark chocolate (for fudge chunks)
1 tsp vanilla extract
Pinch salt
Instructions
Melt dark chocolate, spread thinly on parchment, cool, and chop into chunks.
Puree black raspberries, strain out seeds for a smooth puree.
Warm cream and milk in a saucepan until steaming.
In a bowl, whisk yolks and sugar. Temper with hot milk, return mixture to pan, and cook until thickened.
Remove from heat, add vanilla, salt, black raspberry puree, and raspberry jam. Stir to combine.
Chill the mixture thoroughly (4 hours or overnight).
Churn chilled base in an ice cream maker according to manufacturer's directions.
Fold in fudge chunks during the last minute of churning.
Transfer to a container, cover, and freeze until scoopable (at least 4 hours).
