No Churn White Chocolate and Raspberry Ice Cream Recipe

No Churn White Chocolate and Raspberry Ice Cream Recipe

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Hello! I wasn’t sure if I should share this recipe as I didn’t think it came out perfect, but Luke liked it so here we are. It was also my first time making a no-churn ice cream, and white chocolate and raspberry is one of my favourite flavour combinations. I also wasn’t sure if this was going to turn out so I used phone photos instead of camera photos. Hope you enjoy this recipe!

Makes 2L and contains lactose/dairy.

Ingredients/What You Will Need

• Either a stand mixer with whisk attachment or a handheld mixer (like an electric whisk)
• Microwave safe mixing bowls
• Saucepan
• 2L airtight freezer safe container
• Sieve
• Spatula
• 600 mL of thickened cream (heavy cream)
• 2 punnets fresh raspberries (about 2 cups)
• 1 tablespoon white sugar
• Dash of water
• 1 can of condensed milk (about 395grams)
• 230 grams of cooking white chocolate (melted)
• 1-2 tsp vanilla
• Dash of salt (optional)

Pro Tip: Chill the bowl you are going to whip your cream in so that it stays nice and cold while you are working.

Method

1. In a saucepan, add raspberries, sugar, and a dash of water. Add salt here if using too. Heat on the stove on medium heat, and as they are heating, mash the raspberries until they are all mushed up together (with a fork). Once it starts simmering, stir for about 4-5 minutes and remove from the heat.
2. Push the raspberry syrup through a sieve into a bowl so that most of the seeds are gone. Do this two times if necessary. Place in the fridge until completely cooled down.
3. Melt your white chocolate in the microwave on 30-second bursts, stirring occasionally until fully melted. When melting chocolate in the microwave, you must stir to stop it from burning.
4. Pour one can of condensed milk into the white chocolate and combine. Add in 1-2 tsp of vanilla extract. Stir, then place in the fridge until completely cool (about 1 – 2 hours). The chocolate reacts with the condensed milk so that it doesn’t temper and stays a soft consistency.
5. Once both components are completely cool, move onto the cream.
6. Whip thickened cream in a chilled bowl until soft peaks form (Luke did this for me, thanks Luke).
7. Fold the cream into the chocolate mixture and combine well. Once combined, pour half of the mixture into a second bowl.
8. In one of the mixtures, add in the raspberry syrup, stir to combine.
9. Alternate pouring each mixture into an airtight container, e.g., a few spoonfuls of raspberry mixture, then the cream mixture, and so on.
10. Once full, make some designs in the ice cream with a fork or knife (I just kinda did circles).
11. Freeze for at least 7-8 hours (or overnight). I was impatient so only waited about 6 hours but the texture is way better overnight.
12. Enjoy!

Pro Tip: To enhance the raspberry flavour, you can use a dash of salt, a tsp of lemon juice, almond extract, or more vanilla.

Let me know what you think if you make this recipe!

Ash x