Isn’t it interesting how our habits and hobbies shift as we transition through different stages of life? I used to make homemade ice cream almost exclusively, as evidenced by a trip through the archives of this site. These days I am far less motivated to do so thanks mostly to Jeni’s Splendid Ice Creams. She makes it possible for us to have incredible store-bought ice cream and consequently, my motivation to make it from scratch drops precipitously. Recently though, I went back to my old ways in order to try this black raspberry chip ice cream from Midwest Made by Shauna Sever. It just looked too good to resist!

Indeed, this ice cream is even better than I had hoped. Though the batch makes a generous amount, between the adults and the kids we finished it in under a week. I really loved the technique for adding chocolate chips to this ice cream. Shauna’s method yields the perfect size and texture of chocolate pieces that makes for an even more pleasurable eating experience. I am excited to have this technique under my belt now and I’m sure I will use it again when the desire to make homemade ice cream strikes. I need to do a dedicated review post of this cookbook sometime soon, but the TL;DR version is: I absolutely adore this gem of a book, and use it almost weekly. BUY IT.

It is only fair to note that this lovely dark jewel of a berry has a very short growing season which is already past. To be honest, I debated whether I should even bother sharing a recipe that you may not make until next summer. In the end, I decided it was worth it to have this on your radar now so you can be ready to find black raspberries when the season rolls around again. That, and you could also just make this with raspberries which will be different, yes, but still surely fantastic. And by the way, if you haven’t tried it yet, this sweet corn black raspberry ice cream is my other summer favorite. It’s a must try before the season ends!

  • Prep 20 minutes
  • Cook 6-8 minutes
  • Yield 1 generous quart


  • 4 cups (450 grams) fresh or frozen black raspberries (thawed if frozen)
  • 1½ cups (360 grams) heavy whipping cream
  • 1½ cups (337 grams) whole milk
  • 1 cup (200 grams) granulated sugar
  • 3 tbsp. (63 grams) light corn syrup
  • Pinch fine sea salt
  • 3 oz. (85 grams) full-fat cream cheese
  • 2 tbsp. cornstarch
  • 1-2 tsp. freshly squeezed lemon juice
  • 4 oz. (113 grams) bittersweet chocolate (60% cacao), chopped


  • 01

    In a food processor or blender, puree the berries. Pour through a mesh sieve into a liquid measuring cup, pressing firmly to extrude as much puree as possible. You should have about 1 1/3 cups (300 grams) of puree.

  • 02

    In a medium saucepan, combine the cream, milk, sugar, corn syrup, and salt. Over medium heat, bring this mixture just to a simmer, stirring until the sugar is dissolved. Remove from the heat.

  • 03

    Place the cream cheese and the cornstarch in two separate bowls. Ladle about ¼ cup of the hot milk mixture into each bowl. Whisk both mixtures until smooth.

  • 04

    Pour the cornstarch mixture into the saucepan and return it to medium heat. Bring to a low boil and cook for about 2 minutes, whisking often, until slightly thickened. Remove the pan from the heat and whisk in the cream cheese mixture. Pour in the black raspberry puree and whisk to blend. Stir in the lemon juice.

  • 05

    Transfer the mixture to an airtight container and chill thoroughly in the refrigerator, at least 4 hours or overnight.

  • 06

    When you are ready to churn the ice cream, first melt the chocolate in a double boiler. Line a baking sheet that can fit in your freezer with parchment paper. (I used a quarter sheet pan.) Spread the melted chocolate into a rough 7 x 9-inch rectangle. Freeze until set, about 10 minutes. Meanwhile, freeze the ice cream in an ice cream maker according to the manufacturer’s instructions.

  • 07

    Once the chocolate is set, chop it into small bits. When the ice cream is finished churning, fold the chocolate pieces into the ice cream, transfer to an airtight container, and freeze until firm.