Grape and Chocolate Swirl Ice Cream
Grape and Chocolate Swirl Ice Cream
Ingredients
For the Grape Base
- 2 cups seedless red grapes
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
For the Ice Cream Base
- 2 cups heavy cream, chilled
- 1 cup whole milk, chilled
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Chocolate Swirl
- 4 ounces dark chocolate, chopped
- 1 tablespoon coconut oil
Instructions
- 1
Prepare the grape puree: In a small saucepan, combine the red grapes, 1/4 cup granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the grapes soften and burst, about 8-10 minutes.
⏱️ 10 min
- 2
Remove the grape mixture from heat and let it cool slightly. Transfer to a blender and blend until smooth. Strain the puree through a fine-mesh sieve into a bowl to remove any skins, pressing down on the solids. Discard the solids and refrigerate the grape puree until completely chilled, at least 1 hour.
⏱️ 5 min
- 3
Prepare the ice cream base: In a large bowl, whisk together the chilled heavy cream, whole milk, 1/2 cup granulated sugar, vanilla extract, and salt until the sugar is fully dissolved.
⏱️ 5 min
- 4
Churn the ice cream: Pour the ice cream base into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency, about 20-25 minutes.
⏱️ 25 min
- 5
Prepare the chocolate swirl: While the ice cream is churning, melt the chopped dark chocolate and coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth. Let cool slightly.
⏱️ 3 min
- 6
Assemble the ice cream: Once the ice cream is churned, alternate layers of ice cream, chilled grape puree, and melted chocolate swirl in a freezer-safe container. Use a knife or spoon to gently swirl the layers together, being careful not to overmix. Do not swirl too much or the colors will blend completely.
⏱️ 5 min
- 7
Freeze the ice cream: Cover the container tightly and freeze for at least 4 hours, or until firm, before serving.
Kitchen Tools
Nutrition Facts (per serving)
Grape and Chocolate Swirl Ice Cream
Ingredients
For the Grape Base
- 2 cups seedless red grapes
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
For the Ice Cream Base
- 2 cups heavy cream, chilled
- 1 cup whole milk, chilled
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Chocolate Swirl
- 4 ounces dark chocolate, chopped
- 1 tablespoon coconut oil
Instructions
- 1
Prepare the grape puree: In a small saucepan, combine the red grapes, 1/4 cup granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the grapes soften and burst, about 8-10 minutes.
⏱️ 10 min - 2
Remove the grape mixture from heat and let it cool slightly. Transfer to a blender and blend until smooth. Strain the puree through a fine-mesh sieve into a bowl to remove any skins, pressing down on the solids. Discard the solids and refrigerate the grape puree until completely chilled, at least 1 hour.
⏱️ 5 min - 3
Prepare the ice cream base: In a large bowl, whisk together the chilled heavy cream, whole milk, 1/2 cup granulated sugar, vanilla extract, and salt until the sugar is fully dissolved.
⏱️ 5 min - 4
Churn the ice cream: Pour the ice cream base into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency, about 20-25 minutes.
⏱️ 25 min - 5
Prepare the chocolate swirl: While the ice cream is churning, melt the chopped dark chocolate and coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth. Let cool slightly.
⏱️ 3 min - 6
Assemble the ice cream: Once the ice cream is churned, alternate layers of ice cream, chilled grape puree, and melted chocolate swirl in a freezer-safe container. Use a knife or spoon to gently swirl the layers together, being careful not to overmix. Do not swirl too much or the colors will blend completely.
⏱️ 5 min - 7
Freeze the ice cream: Cover the container tightly and freeze for at least 4 hours, or until firm, before serving.