This white chocolate raspberry ice cream recipe is a real treat for adults and children. It’s sweet, creamy and fruity. What more could you want of a homemade ice cream?

Fruity or Chocolate Ice cream?

This white chocolate raspberry ice cream recipe was the very first ice cream I ever made when I first bought my ice cream maker. As soon as I bought it I was looking forward to testing it out.

I had different flavours running through my mind and also conflicting opinions between me and my husband. My husband loves chocolate, toffee and caramel ice cream flavours. I prefer fruity ice creams.

He prefers real ice cream but I like sorbets and frozen yoghurt. In the end, I came up with a compromise of raspberry ice cream with white chocolate.

Make everyone happy with raspberries and white chocolate ice cream!

It was so good. I think it made everyone happy with the sweetness of the chocolate, the tangy raspberries and the gorgeous pink colour! It’s a tasty ice cream to eat as a dessert just by itself but you can also dress it up a bit.

It’s delicious with extra raspberries on the side and some chocolate or raspberry sauce on the top.

Ingredients for raspberry white chocolate ice cream

To make this raspberry ice cream with white chocolate you’ll need:

• Raspberries – Use large sweet juicy raspberries if you can. They need to be delicious as the ice cream gets so much of its flavour from them.
• Caster sugar – golden or regular is fine. You could even use granulated sugar.
• Water
• Single cream – You could replace this with double cream for a richer flavour.
• Vanilla extract – This is to add flavour but can be left out if you don’t have it.
• White chocolate – Use a good quality white chocolate as there are not many ingredients in this ice cream and the better the chocolate, the better the ice cream.

How do you make this ice cream?

First heat the raspberries with the water and sugar in a small saucepan. Stir as they are heating which helps the sugar to dissolve and the raspberries to break down.

If you want a smoother ice cream, pass the raspberries through a sieve at this point to remove the seeds.

When the raspberry mixture has cooled, stir it into the cream along with the vanilla extract. Let this mixture sit in the fridge for a while so it is really cold before putting it in the ice cream maker.

Follow your ice cream maker instructions for the next steps. For a typical ice cream maker this involves taking the inner bowl out of the freezer and putting it in the outer bowl, attaching the paddle to lid and turning the ice cream maker on. The paddle will start turning slowly and you can pour the mixture in through the funnel at the top.

It will typically take about 20-30 minutes for the ice cream to churn and will be the consistency of soft scoop ice cream. At this point you can eat it or transfer it to another dish and store it in the freezer.

What equipment do you need to make this?

The main gadget you need for this raspberry ice cream is an ice cream maker. You can make it without one but it turns out smoother and creamier if you are able to churn it in an ice cream maker.

My ice cream maker cost about £30 and has definitely been worth the money I spent on it!

You’ll also need a small saucepan to heat the raspberries.

Can you make this without an ice cream maker?

Yes of course! If you don’t have an ice cream maker you can still make it. Just pour the mixture into a freezer proof container. Then every hour, take it out of the freezer and whisk it. You can use a whisk, a fork or transfer it to a blender.

Homemade ice cream is a great treat!

I do like to give my children healthier desserts like this chocolate banana nice cream when I can. However, everyone deserves a treat occasionally. I have to admit that this white chocolate raspberry ice cream is a great frozen sweet treat.

It’s a lovely summer dessert and even makes a lovely snack on a hot day

How could you adapt this ice cream recipe?

This raspberry ice cream recipe first appeared on Searching for Spice back in 2011 and I have updated the original recipe. Although I often like to make low sugar desserts, I felt this one was better if it was a little sweeter. If you do prefer a tarter ice cream then just cut back on the sugar by up to half.

Some people prefer berry ice creams without any seeds in. If you want, you can pass the raspberry mixture through a sieve at the end of step 2 to remove the seeds. I have to admit that I find that a bit of a faff and don’t mind the seeds anyway.

You could replace the raspberries with another berry. However, some berries like strawberries don’t break down in the same way so you might need to blend the cooked fruit mixture before adding it to the cream.

Tips

• Be careful not to overfill the ice cream maker. The ice cream expands as it freezes and there needs to be space for this as it churns.
• Always taste the mixture before pouring it into the ice cream maker. Add extra sugar if necessary. Once the ice cream is frozen it will taste a little less sweet to it’s best to err on the sweet side when adding sugar or sweetener.
• Remember to put the ice cream maker’s inner bowl in the freezer the day before you plan to make the ice cream.

More ice cream recipes

Do check out my recipe collection for frozen desserts and snacks. There are recipes for ice cream, sorbet, frozen yogurt and ice lollies!

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Places I’m sharing this white chocolate raspberry ice cream recipe

Cook Once Eat Twice hosted by me, Corina, here at Searching for SpiceCook Blog Share hosted by Eb at Easy Peasy FoodieWe Should Cocoa hosted by Chocolette at Tin and Thyme