No Churn White Chocolate Raspberry Ice Cream has tangy raspberry ribbons. This white chocolate ice cream with raspberry puree is easy to make and no ice cream maker needed.
The delicious combination of raspberry swirl, white chocolate and creamy ice cream make a luscious treat. This homemade ice cream only requires a few simple ingredients and absolutely no ice cream machine needed. It’s one of the most Delicious Raspberry Desserts.
If you enjoy Haagen Dazs White Chocolate Raspberry Truffle Ice Cream, this recipe will be a hit. The delicious natural flavors intertwine into a fabulous mixture. It’s so easy to make and we also love Homemade Peach Ice Cream and S’mores Ice Cream Recipe.
Table of contents
Why We Love This Recipe
We love it served in a waffle cone or bowl. Either way, it is a delicious treat. The ingredient list is so simple that you will never buy store bought again.
Ingredients
- Heavy whipping cream. This needs to be cold. Don’t remove from fridge until ready to use.
- Fresh Raspberries. Fresh is best. I do not recommend frozen berries.
- Sweetened condensed milk. Don’t substitute for skim milk. Sweetened Condensed Milk gives this ice cream its sweetness.
- Vanilla extract. Pure vanilla extract is best.
- White Chocolate. Finely chopped into bite size pieces.
Get the complete ingredient list at the bottom of the page in the recipe card.
Substitution and Additions
- Chocolate Chips. You can use white chocolate chips instead of chopped chocolate if you prefer. We love white chocolate, but you can also use milk chocolate or dark chocolate. Feel free to even combine both.
- Graham Cracker Crumbs. Break graham crackers into pieces. Then sprinkle in between the layers of ice cream when you add the chocolate and raspberries. The combination of graham crackers, chocolate and raspberries makes a great treat.
- Chocolate Sauce. Drizzle chocolate sauce on each layer for even more chocolate flavor.
- Fruit. Substitute strawberries instead of using raspberries.
Step by Step Instructions
Step 1. Combine the fruit with sugar in a small to medium bowl.
Step 2. Stir with a fork and gently mash up the raspberries and juices so that all the large pieces are broken up.
Step 3. Place the white chocolate in a separate microwave safe bowl. Heat in 20 second intervals, stirring after each interval, until the chocolate is melted. Set aside and allow it to cool.
Step 4. Beat the heavy cream in a large bowl. Use an electric mixer to whisk the cream in a large mixing bowl until it begins to form soft peaks. Then add the sweetened condensed milk and chocolate.
Step 5. Spread the mixture into a loaf pan.
Step 6. Drizzle half of the raspberry sauce over the top with a spoon.
Step 7. Then repeat with the ice cream custard base layer.
Step 8. Finally, top the ice cream base with more raspberries and swirl. Cover and freeze for 6 hours or overnight.
Storage
You can store this ice cream in the fridge covered with plastic wrap for up to one month. We never make it a month though because everyone devours it so quickly.
How long will homemade ice cream last?
If it is stored properly, it will last up to a month. I suggest placing a layer of parchment paper directly on top of the ice cream to prevent ice crystals from forming.
Pro Tips
- Chill the bowl. You can chill the bowl before whipping the cream cheese to make it whip faster.
- Make the layers. Repeat the layers so that you will have the pretty swirl of ice cream and raspberry with each scoop. It does not take long and results in beautiful ice cream.
It is so easy to make, and you do not need an ice cream machine. Make it today and leave a comment. I love hearing from you.
More Raspberry Desserts
More no churn ice cream recipes
- Pistachio Ice Cream
- Copycat Cherry Garcia Ice Cream
- Strawberry Cheesecake Ice Cream
- No churn chocolate ice cream
- Strawberry Shortcake Ice Cream
Try this yummy ice cream recipe. Then come back and leave a star rating and comment.
White Chocolate Raspberry Ice Cream
Ingredients
- 2 cups heavy whipping cream
- 1 cup Fresh Raspberries
- 2 Tablespoons Granulated Sugar
- 1 can sweetened condensed milk 14 oz
- 2 tsp vanilla extract
- 4 oz White Chocolate finely chopped
Instructions
- Stir together the raspberries and sugar in a small bowl. Stir with a fork and gently mash up the raspberries so that all the large pieces are broken up.
- Place the white chocolate in a separate microwave safe bowl. Heat in 20 second intervals, stirring after each interval, until the chocolate is melted. Set aside and allow it to cool.
- Use an electric hand mixer to whip the cream in a large mixing bowl until it begins to form soft peaks.
- Mix in the sweetened condensed milk, melted chocolate and vanilla. Mix until well combined.
- Pour half of the cream mixture into a 9×5 inch loaf pan. Drizzle half of the raspberries over the top. Then repeat both of the layers. Cover and freeze for 6 hours.
- Serve and enjoy!
