White Chocolate Raspberry Ice Cream
White chocolate raspberry ice cream is a delicious, homemade no churn ice cream with condensed milk that's as easy as it is divine.
Servings: 8
Calories: 556kcal
Ingredients
- 2 cups heavy whipping cream
- 2 teaspoons vanilla extract
- 1 can (14 oz) sweetened condensed milk
- 1 ½ cups fresh raspberries
- 1 cup white chocolate chips
Instructions
- Combine the heavy cream and vanilla extract in a large mixing bowl using an electric hand mixer. Mix the ingredients for about 5 minutes, or until they form soft peaks.
- Once the cream is whipped, add the condensed milk and raspberries. Whisk the mixture for 1 minute with the hand mixer on medium speed to break open the raspberries.
- Gently fold in the chocolate chips until they are evenly distributed throughout the ice cream mixture.
- Pour the ice cream into a 9x5 inch loaf pan and allow it to set for 5 hours.
- Serve and enjoy!
Notes
• I like to use fresh raspberries since they break open and disperse throughout the ice cream much easier, but you can use frozen raspberries as well.
• I like to top the ice cream with a few extra raspberries before freezing it.
• You can store this ice cream for up to 2 months covered in plastic wrap.
• This ice cream is smooth and creamy.
• The ice cream may have to sit on the counter for a few minutes before it is easy to scoop.
• I like to top the ice cream with a few extra raspberries before freezing it.
• You can store this ice cream for up to 2 months covered in plastic wrap.
• This ice cream is smooth and creamy.
• The ice cream may have to sit on the counter for a few minutes before it is easy to scoop.
Nutrition
Calories: 556kcal | Carbohydrates: 53g | Protein: 8g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 90mg | Sodium: 109mg | Potassium: 429mg | Fiber: 2g | Sugar: 52g | Vitamin A: 1031IU | Vitamin C: 8mg | Calcium: 246mg | Iron: 0.4mg