4 Ingredient Chocolate Raspberry Ice Cream

Whisk together cream, cocoa powder, and sugar in a large saucepan. Heat (whisking constantly) until it comes to a full rolling boil. Remove from heat and add raspberries. Cover and let stand 10-15 minutes. Puree the mixture in a blender or a food processor until smooth. Press mixture through a mesh sieve into a bowl. Chill the mixture in the refrigerator overnight.

The next day, freeze in an ice cream maker according the manufacturer’s instructions. (Mine took 15-20 minutes in a pre-frozen bowl.) Don’t forget to transfer to an airtight container after done on the machine and store in the freezer for an additional hour or two for optimal texture. Enjoy!

Makes 3 cups.