This Homemade Raspberry White Chocolate ice cream is a creamy delight indulgence. Best of all it can be made right in your kitchen!
Ice cream is one of the most beloved desserts around the world. Whether you prefer classic flavors like vanilla or chocolate, or more exotic ones like matcha or mango, there's an ice cream flavor for everyone.
And if you're a fan of white chocolate, you'll definitely want to try homemade white chocolate ice cream with raspberries and white chocolate as an ingredient.
Try my other ice cream flavors like Watermelon Ice Cream, Biscoff Ice Cream, or Cookies and Cream Ice Cream.
Jump to:
- Ingredients
- A Secret Ingredient to Making the Perfect Scoop-able Raspberry and White Chocolate Ice Cream
- How to Make Raspberry White Chocolate Ice Cream
- Storage
- Top Tips
- Variations for White Chocolate Ice Cream
- Ingredient Substitutions
- Equipment
- FAQ
- Other Amazing Desserts
- Recipe Details
- Top Tips
- Pin for Later
- Food Safety
- Food Safety
- Comments
White chocolate is a unique kind of chocolate, made with cocoa butter, sugar, and milk solids, but without cocoa solids. It has a rich, creamy, and buttery flavor, with hints of vanilla and caramel. When used in ice cream, white chocolate adds a luxurious texture and sweetness that is hard to resist.
I've made several types of ice cream with and without an ice cream maker. This raspberry and white chocolate ice cream is by far my favorite.
Other ice cream recipes you may want to try include:
- Torrone (Nougat) Ice Cream, no ice cream maker required
- Lemon Meringue Ice Cream, no ice cream maker required
- Nutella Ice Cream, no ice cream maker required
- Creamy Chocolate Gelato
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Ingredients
- Whole milk
- Heavy cream or full fat cream
- Vanilla extract
- Sugar
- Instant white chocolate pudding
- White Chocolate Truffles
- Corn syrup
- Raspberries
See recipe card for quantities. You can add any other ingredients you wish.
A Secret Ingredient to Making the Perfect Scoop-able Raspberry and White Chocolate Ice Cream
If you are reading this section, you have probably made ice cream before and been disappointed because the ice cream is so hard you can't scoop it out. Today, I'm going to share with you a secret ingredient that is going to change the way you think about making homemade ice cream and get you excited to make your favorite flavors of ice cream.
The secret ingredient you ask? Corn syrup and/or corn starch! Yup! The corn syrup in this homemade ice-cream helps to reduce crystallization in the ice cream making process.
This leads to a much smoother and scoop-able ice cream. And, if you're worried about using corn syrup because it's unnatural, then maybe you should re-think making desserts all together.
How to Make Raspberry White Chocolate Ice Cream
- Mix milk, cream, vanilla, sugar, corn syrup, white chocolate pudding together until well combined.
- Following Ice cream maker manufacturers instructions to prepare ice cream basin. Turn ice cream mixer on and pour ice cream mixture in bowl.
- After about 20 minutes, the mixture should start to harden and get thick. Follow manufacturer instructions to determine the correct time to stop ice cream maker. Remove mixture from ice cream maker basin and place in a large enough container which is air-tight and you can seal for storage.
- Mix in the raspberries and the chopped white chocolate, ensuring that every bite will get a taste of raspberries and chocolate. You can also layer the ingredients into the ice cream by layering the ice cream with the white chocolate and raspberries until all the ingredients have been used.
- Freeze ice cream for at least 10 hours before serving.
Storage
Store this ice cream immediately in the freezer and let cool for at least 10 hours. Return unused portions of the ice cream to the freezer in an airtight container. Store in the freezer for not longer than 3 weeks. After all, you won't like ice cream that has freezer burn, right?
Top Tips
Make sure that your ice cream maker basin has been prepared before starting to make this recipe for white chocolate raspberry ice cream.
Hold yourself back from putting chocolate chips, frozen berries or anything chunky into the ice-cream basin. If you do this, you may risk breaking the mixing arm. Instead, once the ice-cream is done, you can layer those ingredients as you are pouring your homemade ice cream into it's storage container.
Store the ice ice cream immediately in order to maintain it's fluffy texture. Freeze for at least 10 hours or longer for a firm consistency.
Variations for White Chocolate Ice Cream
The flavors for homemade ice cream are literally endless. I've found that regardless of what flavor concoction you come up with, the perfect ice cream starts with either a vanilla base or a chocolate base. You can add additional flavors in the ice cream mixture that will go into the ice cream basin.
Here are a few ideas on how you can make this ice cream different:
- Berries - swap out the raspberries for your favorite berry like strawberry blackberries or even blueberries
- Chocolate - use milk chocolate to make a milk chocolate raspberry ice cream
- Omit the Raspberries - omit the berries all together to make a decadent, rich and creamy white chocolate ice cream
If you know how to make this recipe unique or suit your diet - go for it! Let me know what you did and how it turned out by leaving me a comment. I'd love to hear from you.
Ingredient Substitutions
This recipes is best made with the ingredients listed in the recipe. You can substitute the following ingredients:
- Instant White Chocolate Pudding - Use regular white chocolate pudding or white chocolate cocoa mix powder
- Corn Syrup - if you don't want to use corn syrup, you can skip adding sugar and use one can of condensed milk
- Raspberries - if you can't find fresh raspberries, substitute them with frozen raspberries (no need to thaw them out)
- Heavy Cream - you must have a cream with the highest fat content like full fat cream or 35% cream
You can not substitute the cream with milk as this recipe will not turn out as intended.
Equipment
I use a Cuisinart Ice Cream maker. It took me a while to figure out and test recipes that I liked. I highly recommend reading the manufacturer's instructions and testing out a couple of manufacturer's recipes. Then adjust your preparation to suit your style.
I highly recommend that if the manufacturer's instructions aren't working for you, google your product to see how other's are adjusting their steps to making the perfect ice cream.
For me, I adjusted the time that the ice cream basin prepped in the freezer from 24 hours to not more than 16 hours. I felt that this resulted in being able to scrape the ice cream from the sides of the basin much easier.
You'll also need a mixer, bowls, air tight containers and measuring cups and spoons to make this recipe.
FAQ
White chocolate is a unique kind of chocolate, made with cocoa butter, sugar, and milk solids, but without cocoa solids. It has a rich, creamy, and buttery flavor, with hints of vanilla and caramel. When used in ice cream, white chocolate adds a luxurious texture and sweetness that is hard to resist.
Gelato is made using whole milk. Whereas ice cream is made with full fat cream or a combination of milk and cream. But more cream. Hence the word "ice cream". Gelato is made using milk and because it doesn't use cream, it will obviously have less fat.
The secret ingredient you ask? Corn syrup and/or corn starch! Yup! The corn syrup in this homemade raspberry and white chocolate ice-cream helps to reduce crystallization in the ice cream making process. This leads to a much smoother and scoop-able ice cream.
In some ways Vanilla Ice Cream and White Chocolate ice cream taste similar. However, white chocolate ice cream is creamier with hints of cocoa butter and is richer in taste.
To obtain a smooth cream texture, the three most important ingredients in ice cream are heavy cream (35% or higher), whole milk and sugar.
Other Amazing Desserts
Recipe Details
White Chocolate Ice Cream
https://easyhomemaderecipes.caIngredients
- 1 cups whole milk
- 2 cups heavy cream 35% or full fat cream
- 1 tbsp vanilla extract
- ¾ cups sugar
- ½ cups white chocolate pudding or white chocolate cocoa powder mix
- 4 white chocolate truffles Lindt or any brand (chopped coarsely)
- 2 tbsp corn syrup
- ½ cups raspberries fresh or frozen
Instructions
- Mix milk, cream, vanilla, sugar, corn syrup, white chocolate pudding or white chocolate crystals together until well combined.
- Following Ice cream maker manufacturers instructions to prepare ice cream basin. Turn ice cream mixer on and pour ice cream mixture in bowl.
- After about 20 minutes, the mixture should start to harden and get thick. Follow manufacturer instructions to determine the correct time to stop ice cream maker. Remove mixture from ice cream mixer basin and place in a large enough container that you can later seal and store.
- Mix in the raspberries and the chopped white chocolate, ensuring that every bite will get a taste of raspberries and chocolate. You can also layer the ingredients into the ice cream by layering the ice cream with the white chocolate and raspberries until all the ingredients have been used.
- Freeze ice cream for at least 10 hours before serving.
Notes
Top Tips
Make sure that your ice cream maker basin has been prepared before starting to make this recipe for white chocolate raspberry ice cream. Hold yourself back from putting chocolate chips, frozen berries or anything chunky into the ice-cream basin. If you do this, you may risk breaking the mixing arm. Instead, once the ice-cream is done, you can layer those ingredients as you are pouring your homemade ice cream into it's storage container. Store the ice ice cream immediately in order to maintain it's fluffy texture. Freeze for at least 10 hours or longer for a firm consistency.Nutrition
Pin for Later
Food Safety
Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
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