Raspberry White Chocolate Chip Ice Cream
A delightful homemade ice cream that combines the tartness of fresh raspberries with the creamy sweetness of white chocolate, perfect for any occasion.
Ingredients
Raspberry Sauce
- 2 cups fresh raspberries Choose ripe, flavorful raspberries.
- 1/2 cup white sugar Adjust based on taste.
- 2 tablespoons cornstarch
- 2 tablespoons freshly squeezed lemon juice
Ice Cream Base
- 1 can sweetened condensed milk (14 oz / 414 ml)
- 1 tablespoon pure vanilla extract
- 1/2 cup half-and-half Can use dairy-free alternatives.
- 1 1/2 cups heavy cream Can substitute with a dairy-free alternative.
- 2 cups white chocolate chips Consider using dark chocolate for a different flavor.
Instructions
Prepare Raspberry Sauce
- In a medium saucepan, add the raspberries, sugar, cornstarch, and lemon juice. Cook over medium-high heat, gently crushing the berries as the mixture warms.
- Once it starts bubbling, reduce the heat to medium and stir often for 1 to 2 minutes, until the sauce thickens.
- Transfer the raspberry mixture to a bowl and chill for about 30 minutes, or until fully cooled.
Prepare Ice Cream Base
- In a separate bowl, whisk together the condensed milk, vanilla, and half-and-half until smooth.
- In another bowl, beat the heavy cream with a hand or stand mixer until stiff peaks form, about 1 to 1 1/2 minutes.
- Fold the condensed milk mixture into the whipped cream until smooth and well combined.
- Stir in the white chocolate chips evenly.
Combine and Freeze
- Spoon the cooled raspberry sauce over the ice cream base by tablespoonfuls, then swirl it through gently with a knife or fork.
- Transfer the mixture to an 8 x 8-inch pan or similar freezer-safe container, smooth the top, and freeze uncovered for 3 to 5 hours, or until firm.
- Cover leftovers well and keep frozen for up to 3 weeks.
Notes
For an elegant presentation, garnish with fresh raspberries or drizzles of chocolate sauce. Customize with toppings like crushed nuts or extra white chocolate chips for a fun experience.