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White Chocolate Raspberry Ice Cream

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