April Recipes

Chocolate Chip-Raspberry Ice Cream

Chocolate Chip Raspberry Ice Cream in a cone
Hands On:
20 minutes
Total Time:
265 minutes


  • ½ cup seedless red raspberry jam
  • 1 ½ cups fresh raspberries
  • 2 cups Hy-Vee heavy whipping cream
  • 1 (14-oz.) can Hy-Vee sweetened condensed milk
  • 1 tbsp Hy-Vee vanilla extract
  • 1 (3.5-oz.) bar Zöet white chocolate, coarsely chopped
  • 1 (3.5-oz.) bar Zöet milk chocolate, coarsely chopped
  • Add Sugar ice cream cones, for serving
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Microwave jam in medium microwave-safe bowl on HIGH for 1 minute, stirring occasionally until smooth. Add raspberries; slightly mash with fork. Set aside.
Beat cream in large mixing bowl with electric mixer on high until stiff peaks form (tips stand straight). Add sweetened condensed milk and vanilla. Beat on medium until combined. Fold in chopped white and milk chocolate bars.
Spread half of cream mixture in a 9×5-inch loaf pan. Spoon ⅔ cup raspberry mixture evenly over top. Layer with remaining cream mixture and remaining raspberry mixture. Gently swirl mixtures together with a knife. Cover and freeze 4 hours or until firm.
To serve, let stand at room temperature 5 minutes. Scoop mixture into cones, if desired.

Nutrition Facts

Serving Size: ½ cup each
Serves: 16
Amount Per Serving
% Daily Value*
Total Fat: 17g 22%
Saturated Fat: 10g
Trans Fat: 0g
Cholesterol: 40mg 13%
Sodium: 40mg 2%
Total Carbohydrate: 30g 11%
Dietary Fiber: 0g 0%
Sugars: 28g 56%
Protein: 4g 8%

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