White Chocolate Raspberry Ice Cream

by Jillian

Lusciously creamy white chocolate ice cream swirled with fresh raspberry ice cream and bejeweled with white chocolate chunks!

Once May arrives, I’m in full on summer mode! Bring on the beach getaways, the park picnics, and most importantly, frozen treats! So this week, I decided to kick off the unofficial start of summer by making up a batch of my favorite no-churn ice cream.

However, the question was, what flavor should I make?

Hmmmmm…..how about…

WHITE CHOCOLATE RASPBERRY ICE CREAM!

One of my favorite flavor duos is definitely white chocolate and raspberry. The creamy richness of the white chocolate paired with the slightly tart and juicy sweetness of raspberries is absolutely exquisite. And this ice cream is definitely NO exception. It intertwines unbelievably creamy white chocolate ice cream with real raspberry ice cream. Not to mention, it’s loaded with rich white chocolate chunks.

Can you say YUM???

As with most of my ice cream recipes, you won’t need any fancy or expensive equipment to make this ice cream. Thanks to the fact that it’s a no-churn recipe, the fanciest tool you’ll need is a hand beater or a stand mixer.

The first step is to make the fresh raspberry juice. Both fresh or frozen raspberries work just fine! You’ll place your raspberries into a saucepan with a couple of tablespoons of granulated sugar and a splash of water. The water prevents the berries from sticking and burning to the bottom of the pan. 

As you cook the berries over medium-low heat, use either a fork or a potato masher to smash the berries up. Once the berries are completely mashed up and the mixture just begins to simmer, pour it through a fine-mesh sieve over a bowl. Using a spoon or a spatula, press and extract as much juice from the berry solids as possible. Return the berry juice to the pan and continue cooking for about 5 minutes, allowing it to reduce a little.

The berry juice needs to cool off COMPLETELY before moving on to the next step. Since I’m rather (very) impatient, I like to pour it into a shallow bowl and place it into the freezer, stirring every 10 minutes or so. It takes about 30 minutes for it to reach room temperature, as opposed to 2 hours sitting on the counter.

Now it’s time to work on the white chocolate half of the ice cream. Start by placing some white chocolate into a medium bowl and heating it in the microwave until completely smooth and melted. Pour in a can of sweetened condensed milk, stirring until combined. If you still see little bits of unmelted white chocolate, return the bowl to the microwave and heat for another 15 seconds, or until the mixture is completely smooth. Stir in the vanilla and chill in the refrigerator until it’s cooled completely. Again, you can speed up the cooling process by placing it in the freezer, and stirring every 5 minutes or so.

The next step is to whip up some heavy cream. Simply place two cups (a whole pint) into the chilled bowl of a stand mixer fitted with a whisk attachment (or use a hand beater), and whip until stiff peaks form. Slowly incorporate the white chocolate mixture into the whipped cream by mixing about a third of it in. Remove the bowl, and fold in the rest of the white chocolate mixture.

To make the raspberry ice cream, transfer half of the custard to another bowl and gently fold in the raspberry juice. Try not to over-mix, as you want the ice cream to remain light and fluffy.

Now that you’ve got your white chocolate custard and your raspberry custard, it’s time to “marry” them in holy ice creamony. (I know. I’m a nerd.) The best way to do this is to drop spoonfuls of the white chocolate custard into the bottom of a freezer-safe pan, then drop spoonfuls of the raspberry custard. Sprinkle some of the chopped white chocolate evenly over the custard, then repeat these steps until you’ve used up both custards and white chocolate chunks. 

The ice cream needs to chill in the freezer for a MINIMUM of 6 hours, but I’d recommend chilling it overnight to give it plenty of time to firm up.

All deliciousness aside, what I love about this ice cream is that it’s made with REAL raspberries and REAL white chocolate. None of that artificial flavor rubbish. You’re also not going to find a creamier ice cream than this no-churn version. Trust me, you won’t find a more blissful way to cool off this summer than devouring a bowl of this White Chocolate Raspberry Ice Cream.

Just watch out for the brain freeze…

White Chocolate Raspberry Ice Cream

Lusciously creamy white chocolate ice cream swirled with fresh raspberry ice cream and bejeweled with white chocolate chunks!
Prep Time 1 hour
Chill Time 6 hours
Course Dessert
Cuisine American
Servings 6 Servings

Ingredients
  

  • 2 cups raspberries (fresh or frozen)
  • 2 Tablespoons granulated sugar
  • 1 Tablespoon water
  • 8 ounces chopped white chocolate, divided
  • 1 (14 oz) can sweetened condensed milk
  • 1 teaspoon vanilla
  • 2 cups heavy cream

Instructions
 

  • In a medium saucepan, cook the raspberries, sugar, and water together over medium heat. Use a fork or potato masher to smash the berries as they cook. Once mixture begins to simmer, continue cooking and stirring for 5 minutes.
  • Pour mixture through a fine mesh sieve, using a rubber spatula to push as much juice from the berry solids as possible. You should end up with about 2/3 - 3/4 cup berry juice. Transfer berry juice to a shallow bowl and chill in the refrigerator until cooled completely.
  • In a medium bowl, heat 4 ounces of the white chocolate in the microwave until melted. Pour the sweetened condensed milk into the melted white chocolate, stirring until completely smooth. Stir in the vanilla. Chill in the refrigerator until cooled completely.
  • In the chilled bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form.
  • Pour 1/3 of the cooled white chocolate mixture into the bowl, and continue mixing until just combined. Remove bowl from mixer, and gently fold in the rest of the whipped cream.
  • Remove half of the custard, scooping it into another bowl. To this half of the mixture, fold in the cooled berry juice until just combined.
  • Drop a few spoonfuls of the raspberry custard and white chocolate custard into a freezer-safe container. Sprinkle with some of the remaining 4 ounces of white chocolate. Repeat this layering process until you've used up both custards and all of the white chocolate. Using a skewer or butter knife, swirl figure-eights throughout the ice cream.
  • Chill the ice cream in the freezer for at least 6 hours, preferably overnight.
  • Scoop, serve, and enjoy!
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