White Chocolate Raspberry Ice Cream
No Churn White Chocolate Raspberry Ice Cream has tangy raspberry ribbons. This white chocolate ice cream with raspberry puree is easy and no ice cream maker needed.
Servings: 8
Calories: 460kcal
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 9x5 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!
Notes
You can store this ice cream in the fridge covered with plastic wrap for up to one month.
You can chill the bowl before whipping the cream cheese to make it whip faster.
Nutrition
Calories: 460kcal | Carbohydrates: 42g | Protein: 7g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 87mg | Sodium: 92mg | Potassium: 305mg | Fiber: 1g | Sugar: 41g | Vitamin A: 1016IU | Vitamin C: 6mg | Calcium: 212mg | Iron: 0.3mg
