Raspberry Fudge Truffle Recipe
Red raspberry ice cream with a fudge swirl and raspberry-filled fudge truffles
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Ingredients
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Ice Cream Base
Fudge Swirl
Raspberry Fudge Truffles
Method
Ice Cream Base Preparation
- 1
Make the Ice Cream Base
In a blender, combine fresh raspberries, heavy cream, whole milk, sugar, vanilla extract, and a pinch of salt. Blend until smooth and well combined.
- 2
Chill the Mixture
Pour the mixture into a bowl, cover, and refrigerate for at least 2 hours or until chilled.
- 3
Churn the Ice Cream
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Fudge Swirl Preparation
- 4
Prepare the Fudge Swirl
In a saucepan over medium heat, combine semi-sweet chocolate chips, heavy cream, and corn syrup. Stir until melted and smooth. Remove from heat and let cool slightly.
Raspberry Fudge Truffle Preparation
- 5
Make the Truffles
In a saucepan, heat dark chocolate chips and heavy cream over low heat, stirring until melted and smooth. Remove from heat and add raspberry puree and powdered sugar, mixing until well combined.
- 6
Chill and Form Truffles
Refrigerate the mixture for 30 minutes until slightly firm. Scoop out small portions and roll into balls. Dust with cocoa powder.
Final Assembly
- 7
Assemble the Dessert
In a serving dish, layer the churned raspberry ice cream and fudge swirl. Add the raspberry fudge truffles on top, and drizzle with any remaining fudge swirl. Serve immediately.
