Tuesday, May 31, 2011

White Chocolate & Raspberry Ice Cream

Make this now. Not tomorrow, not this weekend, now. I couldn't get enough of this perfect ice cream combination and was tempted to literally straight-up drink the raspberries and cream out of the bowl before I transferred it to my ice cream maker. This was extremely easy (as most ice cream recipes are) and it turned out perfectly sweet with a hint of tartness from the raspberries. It makes a fantastic summer dessert, particularly after a long day of sunshine and fun. I whipped up this baby after my mother-in-law suggested we make some type of ice cream for dessert for Memorial Day, and to be completely honest it's probably the best homemade ice cream I've ever had. The white chocolate added a creamy, sweet and rich base to the ice cream and the raspberries broke apart, adding juice and little chunks of fruit throughout the dessert. Even my husband, who doesn't normally like berries in general, loved it and ate every last bit of his dish. Try it again soon! I know you'll love it.


  • 2 cups whipping cream

  • 1 cup milk

  • 1/2 cup sugar

  • 2 oz. white chocolate, chopped

  • 2 tsp. vanilla

  • 1-2 cups fresh or frozen raspberries

In a medium saucepan, mix together the whipping cream, milk and sugar and bring to a boil. Remove from heat and slowly add in the white chocolate, stirring constantly until completely melted. Allow to cool and add in vanilla and raspberries. Refrigerate for at least 2 hours or until cold. Follow instructions for your ice cream maker and freeze accordingly.

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