This White Chocolate Raspberry Ice Cream is a decadent homemade ice cream, that has a creamy white chocolate ice cream base, with swirls of tangy raspberry sauce. It’s perfect for a hot summer day, or whenever you want to indulge!
July is National Ice Cream Month and that means every July I share several new ice cream flavors, I started the month with Blueberry Ice Cream, Peach Cobbler Ice Cream, and I’m ending the list out with this White Chocolate Raspberry Ice Cream.
You’ll love this creamy ice cream, its extra creamy with a custard based white chocolate ice cream that I know you’ll love!
Why make this recipe
- Perfect Base – This white chocolate ice cream base is so good for even more flavor combinations. Try adding a swirl of blueberry sauce, or a swirl of cookie butter, or brownie pieces, or toasted almonds, etc.
- Decadent Dessert – This ice cream flavor is such an impressive, rich, decadent combination. It’s sure to impress anyone you’re willing to share it with! Though you might want to keep it all to yourself.
- Homemade Goodness – Homemade ice cream is so much better than store bought, through controlling the ingredients, with no preservatives, and its made with love.
Ingredients Needed
This is a quick overview of the ingredients you’ll need for this White Chocolate Raspberry Ice Cream Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- heavy cream – you can use heavy cream or heavy whipping cream for this recipe, this keeps the ice cream super rich and creamy with the right amount of fat content
- whole milk – is gives the ice cream the best fat levels for the best creamy ice cream
- granulated sugar – this sweetens the ice cream base and the raspberry sauce
- salt – to balance the flavor
- white chocolate – use a high quality bar of white chocolate, chopped up
- egg yolks – help to make this custard based ice cream extra rich and creamy
- vanilla extract – adds a little flavor
- raspberries – frozen or fresh raspberries work great
- lemon juice – fresh squeezed is best, but you can use bottled if that’s what you have
- corn syrup – helps prevent the raspberry sauce from getting icy in the ice cream
- cornstarch + water – to thicken the raspberry sauce
How to make Raspberry White Chocolate Ice Cream
Step 1: Make the Custard Base. Combine 1 cup of the heavy cream, the milk, and salt in a medium sauce pan. Stir them together, and heat over medium until the mixture starts to lightly bubble. Scoop a half cup of the hot liquid into a bowl of whisked egg yolks and the sugar and stir them together. Then add another half cup and stir together. Return the egg mixture into the sauce pan and stir it all together, cooking until it thickens enough to coat the back of a spoon.
Step 2: Add the white chocolate. Pour the hot custard over the chopped white chocolate and let it sit for one minute. Stir until white chocolate can be melted. Pour the mixture through a strainer, and then stir in the remaining cream, and vanilla extract. Chill the mixture. Place the mixture on an ice bath to chill, for about 10 minutes, then cover and place it in the fridge to chill for at least 2 hours.
Step 3: Make the Raspberry Sauce. Add the raspberries, sugar, corn syrup, and lemon juice in a small sauce pan. Cook at medium heat, stirring often until the raspberries release their juices. Make a cornstarch slurry in a small bowl and slowly pour it into the raspberry mixture. Cook another few minutes until the sauce thickens. Scoop the sauce into another bowl and let it cool in the fridge until needed.
Step 4: Churn the Ice Cream. Pour the custard mixture into a prepared ice cream maker and run it for 25 to 30 minutes, according to manufactures directions until it is a soft serve consistency.
Step 5: Swirl the Raspberry Sauce. Scoop one third of the ice cream into a freezer safe container, add spoonfuls of the raspberry sauce, and swirl into the ice cream with a knife. Repeat with more ice cream, more raspberry sauce, and more ice cream. You may not use all the raspberry sauce (Save it in the fridge to use on pancakes, waffles, or your bowl of ice cream later).
Tips and Tricks:
- Plan Ahead – This homemade ice cream is easy to make, but it does require some planning time. You need to freeze your ice cream maker for at least 12 hours until frozen solid, then you need to freeze your ice cream after churning for at least 6 hours.
- Mix Ins – Add up to 1 cup of additional mix ins into your ice cream. You’ll want them to be cut to be about 1/4 inch to 1/2inch in size or smaller. Some good choices would be mini chocolate chips, brownies, Oreos, pretzels, etc.
Storage Instructions
Store the ice cream in an airtight, freezer safe container in the coldest part of your freezer for up to 2 months. Press a piece of plastic wrap directly on top of the ice cream each time you put it away (if you have any leftovers) to prevent ice crystals from forming. If the ice cream is too solid, let it sit for about 5 to 10 minutes at room temperature before scooping and serving.
This White Chocolate Raspberry Ice Cream is such a sweet combination of white chocolate and fresh raspberries, with its creamy texture, luxurious taste, and beautiful marbled appearance – its a definite winner!
More Ice Cream Recipes
- Coconut Ice Cream
- Peach Ice Cream
- Peanut Butter Ice Cream
- Tutti Frutti Ice Cream
- Cake Batter Ice Cream
- Graham Central Station Ice Cream
- Raspberry Ice Cream
If you make this White Chocolate Raspberry Ice Cream, please leave a comment and 🌟 rating letting me know what you think! If you post the photo on Instagram, please tag me – I’d love to see what you’re making!
White Chocolate Raspberry Ice Cream
Ingredients
For the White Chocolate Custard Base:
- 2 cups heavy cream (divided)
- 1 cup whole milk
- 1/4 tsp salt
- 5 egg yolks
- 3/4 cup granulated sugar
- 6 oz white chocolate chopped
- 1 tsp vanilla extract
For the Raspberry Sauce:
- 2 cups raspberries
- 3 TBS granulated sugar
- 1 1/2 TBS corn syrup
- 1 TBS lemon juice
- 1 TBS cornstarch
- 1 TBS water
- 2 oz white chocolate (chopped)
Instructions
- Freeze the bowl of your ice cream maker for at least 12 hours, until frozen solid according to manufactures instructions.
- Add 1 cup of the cream, and the milk to a medium sauce pan, and heat it over medium until the edges start to bubble. 2 cups heavy cream , 1 cup whole milk, 1/4 tsp salt
- While the milk is heating, add the egg yolks and sugar to a large bowl and whisk them together for a couple of minutes until the color lightens up. 5 egg yolks, 3/4 cup granulated sugar
- Remove the milk from the heat, and slowly pour 1/2 cup of the warm mixture into the egg yolks, whisking them together as you pour.
- Then add another 1/2 cup of the milk mixture into the eggs and whisk it together.
- Pour the mixture back into the sauce pan and let it continue to cook over medium heat, for a couple of minutes, until the mixture starts to thicken enough to coat the back of a metal spoon.
- Pour the custard mixture over the white chocolate in a large bowl. Let it sit for 1 minute, then stir it together until the white chocolate is melted. 6 oz white chocolate
- Pour the mixture through a strainer into a clean bowl. Add in the remaining 1 cup heavy cream, and the vanilla extract 2 cups heavy cream , 1 tsp vanilla extract
- Add ice to another large bowl, and place the custard mix bowl over the ice bath. Let it sit to cool down slightly for about 15-20 minutes, while you stir it occasionally.
- Cover the custard mix bowl with a lid, or plastic wrap and place it in the fridge for at least 2 hours to chill.
For the Raspberry Sauce:
- Add the raspberry, sugar, corn syrup, and lemon juice to a small sauce pan, and heat over medium. Cook stirring often for about 5 minutes, until the raspberries start to release their juices. 2 cups raspberries, 3 TBS granulated sugar, 1 1/2 TBS corn syrup, 1 TBS lemon juice
- In a small bowl whisk together the cornstarch, and water. Add the slurry to the raspberry mixture, and stir it together. Let it continue to cook for a few minutes until the sauce thickens. 1 TBS cornstarch, 1 TBS water
- Scoop the sauce into another bowl and let it cool until needed.
For Churning the Ice Cream:
- Pour the custard mix into a prepared 2QT ice cream maker and run it for about 25 to 30 minutes, according to manufactures directions, until it is like a soft serve consistency.
- Scoop about 1/3 of the ice cream into a 2QT freezer safe, add spoonfuls of raspberry sauce over the top. Sprinkle a couple spoonfuls of white chocolate over the top. 2 oz white chocolate
- Swirl the sauce into the ice cream with a knife.
- Repeat with more layers of ice cream, raspberry sauce, chopped white chocolate, ice cream and sauce.
- Cover the ice cream and place it in the freezer for at least 6 hours, or until frozen solid enough to scoop.
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