White Chocolate Raspberry Ice Cream

If you love the combination of creamy and fruity, this White Chocolate Raspberry Ice Cream is a must-make. The rich, silky ice cream base is infused with melted white chocolate and churned until smooth and creamy, with extra chopped white chocolate added at the end for little bursts of sweetness throughout. Once churned, a homemade raspberry swirl is layered in, adding bright ribbons of tart berry flavor that perfectly balance the sweetness of the white chocolate. It’s simple to make at home but tastes like something you’d get from a fancy ice cream shop.

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White Chocolate Raspberry Ice Cream Recipe

Prep: 10 min | Bake: 20-30 min | Total: 4 hours

Yields 4-6 servings

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Ingredients

Ice Cream Base

• 1 ½ cups Heavy Cream

• 1 ½ cups Whole Milk

• ¾ cup White Sugar

• 1 tsp Vanilla Bean Paste or Extract

• 6 oz. White Chocolate, chopped & divided

• Pinch of salt

Raspberry Swirl

• 1 1/2 cups Raspberries

• 1/4 cup White sugar

• 2 teaspoons Lemon juice

• 1 teaspoon cornstarch

Instructions

1. Make the Raspberry Swirl

1. In a small saucepan over medium heat, combine the raspberries, sugar, lemon juice, and cornstarch.

2. Cook, stirring frequently, until the raspberries break down and the mixture begins to bubble. Continue cooking for 4–6 minutes, until slightly thickened.

3. Remove from heat and press the mixture through a fine mesh sieve if you prefer a seedless swirl.

4. Allow the raspberry sauce to cool completely, then refrigerate until ready to use.

2. Prepare the Ice Cream Base

1. In a medium saucepan, combine the heavy cream, whole milk, sugar, and salt.

2. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is hot but not boiling.

3. Remove the pan from heat and stir in 2 ounces of the chopped white chocolate. Continue stirring until the chocolate is fully melted and the mixture is smooth.

4. Stir in the vanilla bean paste or vanilla extract.

5. Allow the base to cool to room temperature, then cover and refrigerate for at least 3–4 hours or until thoroughly chilled (overnight is even better).

3. Churn the Ice Cream

1. Pour the chilled ice cream base into your ice cream maker and churn according to the manufacturer’s instructions.

2. During the final 2–3 minutes of churning, add the remaining 4 ounces of chopped white chocolate so it distributes throughout the ice cream.

4. Add the Raspberry Swirl

1. Transfer about one-third of the churned ice cream into a freezer-safe container.

2. Spoon some of the cooled raspberry sauce over the ice cream.

3. Repeat layering the ice cream and raspberry sauce until both are used.

4. Use a knife or spatula to gently swirl the raspberry sauce through the ice cream.

5. Freeze

Cover the container and freeze for 3–4 hours, or until the ice cream is firm enough to scoop.

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