This No-Churn Dark Chocolate Raspberry Ice Cream (Ultra Creamy!) is a simple dessert you can make without special equipment. It delivers a rich, creamy texture with bold chocolate flavor and bright raspberry swirls in every bite.
Start by making the raspberry swirl so it has time to cool. Place the raspberries and sugar in a small saucepan over medium heat. Cook for about 5–7 minutes, stirring occasionally and mashing the berries as they soften.
The mixture should thicken slightly and resemble a loose jam. Remove from the heat and let it cool completely. While the raspberry swirl cools, whip the cold heavy cream in a large bowl until soft peaks form and set aside.
Add the sweetened condensed milk, vanilla extract, and salt to the cocoa mixture and whisk until fully combined and smooth. Gently fold the whipped cream into the chocolate mixture using a spatula until light and fluffy.
Fold in the small raspberry pieces so they are evenly distributed throughout the ice cream mixture. Pour the ice cream mixture into a loaf pan or freezer-safe container. Spoon the cooled raspberry swirl over the top and use a knife to gently swirl it into the surface.