White Chocolate Raspberry Ice Cream
White Chocolate Raspberry Ice Cream is a smooth and luscious no-churn dessert bursting with light and sweet flavor. Made with just 5 common ingredients, this rich and creamy ice cream is the perfect balance of fruit and chocolate.
You will not believe how easy it is to make your own homemade ice cream! This 5-step, 5-ingredient dessert features buttery white chocolate and juicy raspberries suspended throughout a fluffy, sweet, no-churn ice cream base. Simply whip up some heavy cream, add some sweetened condensed milk, fold in your mix-ins, and voila! In minutes you’ll have a cool and creamy dessert ready to be frozen and enjoyed. Whether you serve this dessert on a hot summer day, at a baby shower, potluck, or dinner party, this ice cream will surely hit the spot. If you enjoy this ice cream, also try our No-Churn Lemon Cream Pie Ice Cream and our No Churn Muddy Buddy Ice Cream.
We Love This Recipe Because It’s…
- An easy no churn ice cream made with condensed milk
- A great way to use up leftover raspberries
- Sweet, fruity, chocolatey, and creamy
- Super easy to throw together and will last for months in the freezer
- A cool and creamy dessert that can be eaten on its own or paired with your favorite cookies and cakes.
Ingredients:
- 2 cups heavy cream
- 2 cups vanilla extract
- 1 14 oz. can sweetened condensed milk
- 1 ½ cups fresh raspberries
- 1 cup white chocolate chips
Equipment You’ll Need
Because this white chocolate raspberry ice cream is a no-churn dessert, you don’t need any bulky or expensive equipment to make it! All you’ll need to create your very own homemade ice cream is a large mixing bowl, some measuring cups and spoons, a rubber spatula, a 9×5” metal loaf tin, and an electric mixer.
How to Make White Chocolate Raspberry No Churn Ice Cream
- In a large mixing bowl, whip the heavy cream and vanilla extract to soft peaks.
- Stir in the sweetened condensed milk and raspberries.
- Use a rubber spatula to fold in the white chocolate chips.
- Transfer the ice cream to a metal loaf tin and freeze until completely set.
- Scoop, serve, and enjoy!
Frequently Asked Questions
Is white chocolate raspberry ice cream gluten-free?
Yes! Both the fresh raspberries and white chocolate chips are naturally gluten-free. You can even make this no-churn ice cream dairy free by swapping out the heavy cream for coconut cream and the sweetened condensed milk for coconut sweetened condensed milk.
Why is condensed milk used in no-churn ice cream?
This liquid sweetener adds creaminess, richness, and of course, sweetness. This smooth and thick ingredient also helps to keep the ice cream soft and scoopable.
Is white chocolate ice cream the same as vanilla?
This white chocolate ice cream recipe actually has a vanilla ice cream base! If you’d like to make a white chocolate base instead, simply melt the white chocolate chips and fold them into the whipped cream along with the sweetened condensed milk and raspberries.
Serving Suggestions
You can’t go wrong serving this white chocolate raspberry ice cream as-is; but, if you want to get creative, there are lots of fun and fancy ways to serve this dessert. Try scooping your no-churn ice cream into regular or chocolate waffle cones or on top of cookies or chocolate lava cakes.
You can even garnish this ice cream with some fresh raspberries, chocolate shavings, whipped cream, sprinkles, or orange zest. If you’re really feeling fancy, try blending your ice cream into a milkshake or add some fruity soda and turn it into a float!
Expert Tips and Tricks
- Make this ice cream with condensed milk extra sweet by swapping out the fresh raspberries for raspberry jam or preserves. This will also make the finished ice cream extra smooth and luscious.
- Any leftover ice cream will stay good in the freezer for up to two months. You can transfer your homemade ice cream to an airtight container, or simply cover the loaf pan with a layer or two of plastic wrap.
- Not a fan of white chocolate? You can make this raspberry ice cream with any flavor of chocolate chip you like! Milk, semi-sweet, or dark chocolate chips would all go well with this light and fruity ice cream.
More Recipes:
White Chocolate Raspberry Ice Cream
White Chocolate Raspberry Ice Cream is a smooth and luscious no-churn dessert bursting with light and sweet flavor. Made with just 5 common ingredients, this rich and creamy ice cream is the perfect balance of fruit and chocolate.
Ingredients
- 2 cups heavy whipping cream
- 2 cups vanilla extract
- 1 14 oz. can sweetened condensed milk
- 1 ½ cup fresh raspberries
- 1 cup white chocolate chips
- Ingredient Notes
- Raspberries—I love the bright and juicy flavors of fresh berries, but you can also use frozen.
- White Chocolate Chips—Adds a smooth sweetness to this ice cream.
- Heavy Whipping Cream—Makes this no churn ice cream rich and fluffy.
- Sweetened Condensed Milk—Keeps this ice cream smooth and scoopable.
- Vanilla Extract—Just a splash will add the perfect amount of classic ice cream flavor.
Instructions
- Combine the heavy cream and vanilla extract in a large mixing bowl using an electric hand mixer. Mix the ingredients for about 5 minutes, or until they form soft peaks.
- Once the cream is whipped, add the condensed milk and raspberries. Whisk the mixture for 1 minute with the hand mixer on medium speed to break open the raspberries.
- Gently fold in the chocolate chips until they are evenly distributed throughout the ice cream mixture.
- Pour the ice cream into a 9x5 inch loaf pan and allow it to set for 5 hours.
- Serve and enjoy!
Notes
- I like to use fresh raspberries since they break open and disperse throughout the ice cream much easier, but you can use frozen raspberries as well.
- I like to top the ice cream with a few extra raspberries before freezing it.
- You can store this ice cream for up to 2 months covered in plastic wrap.
- This ice cream is smooth and creamy.
- The ice cream may have to sit on the counter for a few minutes before it is easy to scoop.
Equipment You’ll Need
Because this white chocolate raspberry ice cream is a no-churn dessert, you don’t need any bulky or expensive equipment to make it! All you’ll need to create your very own homemade ice cream is a large mixing bowl, some measuring cups and spoons, a rubber spatula, a 9x5” metal loaf tin, and an electric mixer.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 863Total Fat 43gSaturated Fat 27gTrans Fat 1gUnsaturated Fat 13gCholesterol 119mgSodium 175mgCarbohydrates 80gFiber 3gSugar 76gProtein 11g
