There’s nothing quite like a scoop of homemade ice cream on a hot summer day, and this raspberry white chocolate ice cream will surely become your new favourite. This creamy and delicious treat is bursting with the sweet and tangy flavours of raspberries, perfectly balanced with rich and decadent white chocolate.

Raspberry White Chocolate Ice Cream close up of the ripples of jam and creamy ice cream

This ice cream is easy to whip up at home, made with just a few simple ingredients, including fresh cream, raspberry jam, sugar, and eggs. The cream gives it a beautiful texture, while the raspberry and white chocolate flavours take it to the next level.

This recipe is perfect for anyone who loves to make ice cream. It doesn’t require an ice cream maker or special techniques. All you need is a few bowls, a beater, and a few hours in the freezer to create a delicious and refreshing dessert that the whole family will love.

If you love this recipe, you’ll love my simple, no-churn condensed milk ice cream.

Close up shot of Raspberry White Chocolate Ice Cream with ripples of cream, jam and chocolate

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Why You Will Love This Raspberry White Chocolate Ice Cream

  • Quick and easy to make.
  • It is very affordable to make a big batch.
  • Homemade ice cream just can’t be matched – it’s so yummy!
  • A great way to use home preserves like raspberry jam.

Ingredients For Raspberry Ice-Cream

Cream – Fresh full-fat cream.
Eggs – Free range.
Caster Sugar – Fine white sugar.
White Chocolate – Buttons or a block of chopped chocolate.
Raspberry Jam – Homemade or quality store-bought jam.

Equipment You May Need

  • Electric Beater
  • Container with lid
  • Ice-cream scoop

Raspberry White Chocolate Ice Cream Recipe

1. Separate the eggs. Place the egg whites in a large mixing bowl and the egg yolks in a smaller one.

2. Beat the egg whites. Add 5 tablespoons of caster sugar to the egg whites and beat for 6 minutes or until stiff peaks form.

Close up of egg whites whipped to form stiff peaks

3. Beat the egg yolks. Add the remaining 5 tablespoons of caster sugar and the boiling hot water to the egg yolks. Beat until they are pale and thick, and you can create a figure 8 that holds its shape.

Beating the egg yolks together

4. Beat the cream. Add the cream to another bowl and beat until it forms soft peaks. Be careful not to overwhip the cream.

5. Mix the ice cream together. Gently fold the cream and egg yolk mixtures into the egg whites to create the ice cream base.

6. Add the raspberry jam and chocolate. Swirl the raspberry jam throughout the ice cream base and add the chocolate chips.

Ingredients for raspberry ice cream

7. Freeze. Leave the ice cream to freeze for at least 5 hours or overnight.

Creamy ripples of raspberry white chocolate and raspberry jam ice cream

Additions and Substitutions

Additions:

  • Fresh raspberries or other berries.
  • Chopped nuts like almonds or hazelnuts.
  • A splash of vanilla extract.

Substitutions:

  • Use dark or milk chocolate instead of white chocolate.
  • Use your favourite jam like mixed berries, blueberry, blackberry or cherry.

Tips for Success

Here are a few tips that will help you make the perfect Raspberry White Chocolate Ice Cream:

  • Use quality ingredients – For the best results, use high-quality ingredients. Quality raspberry jam or homemade white chocolate is essential for this recipe.
  • Chill the cream – Make sure the cream is chilled before you start whipping it. This will help it whip up faster and give you a better texture.
  • Beat the egg whites well – It’s important to beat the egg whites until stiff peaks form. This will help create a light and fluffy ice cream.
  • Freeze overnight if you can – It’s best to freeze the ice cream overnight for a firmer texture. If you’re in a rush, 5-6 hours will do, but for best results, let it freeze overnight.

Storage

Once the Raspberry White Chocolate Ice Cream is frozen, store it in an airtight container with a tight-fitting lid for up to 2 weeks. If the ice cream becomes too hard, let it sit at room temperature for a few minutes to soften before scooping.

Looking For More Dessert Recipes? Try These!

  • Apple Crumble
  • Chocolate Chip Skillet Cookie
  • Chocolate Chip Cookies
  • Condensed Milk Ice Cream

Don’t forget to save this recipe to Pinterest for later!

Yield: 2.5 Litres

Raspberry White Chocolate Ice Cream

Close up shot of Raspberry White Chocolate Ice Cream with ripples of cream, jam and chocolate

There's nothing quite like a scoop of homemade ice cream on a hot summer day, and this raspberry white chocolate ice cream will surely become your new favourite. This creamy and delicious treat is bursting with the sweet and tangy flavours of raspberries, perfectly balanced with rich and decadent white chocolate.

Prep Time 20 minutes
Additional Time 4 hours
Total Time 4 hours 20 minutes

Ingredients

  • 2 cups cream, chilled
  • 5 eggs, free range
  • 10 tbsp caster sugar, divided in half
  • 2 tbsp boiling water
  • 1 cup, raspberry jam
  • 1 cup, white chocolate chips

Instructions

1. Separate the eggs. Place the egg whites in a large mixing bowl and the egg yolks ina smaller one.

2. Beat the egg whites. Add 5 tablespoons of caster sugar to the egg whites and beat for 6 minutes or until stiff peaks form.

3. Beat the egg yolks. Add the remaining 5 tablespoons of caster sugar and theboiling hot water to the egg yolks. Beat until they are pale and thick, and you can create a figure 8 that holds its shape.

4. Beat the cream. Add the cream to another bowl and beat until it forms soft peaks. Be careful not to overwhip the cream.

5. Mix the ice cream together. Gently fold the cream and egg yolk mixtures into the egg whites to create the ice cream base.

6. Add the raspberry jam and chocolate. Swirl the raspberry jam throughout the ice cream base and add in the chocolate.

7. Freeze. Leave the ice cream to freeze for at least 5 hours or overnight.

Notes

  • Use quality ingredients - For the best results, use high-quality ingredients. Quality raspberry jam or homemade white chocolate is essential for this recipe.
  • Chill the cream - Make sure the cream is chilled before you start whipping it. This will help it whip up faster and give you a better texture.
  • Beat the egg whites well - It's important to beat the egg whites until stiff peaks form. This will help create a light and fluffy ice cream.
  • Freeze overnight if you can - It's best to freeze the ice cream overnight for a firmer texture. If you're in a rush, 5-6 hours will do, but for best results, let it freeze overnight.
  • Once the Raspberry White Chocolate Ice Cream is frozen, store it in an airtight container with a tight-fitting lid for up to 2 weeks. If the ice cream becomes too hard, let it sit at room temperature for a few minutes to soften before scooping.
  • Nutrition Information:

    Yield:

    20

    Serving Size:

    1

    Amount Per Serving: Calories: 213Total Fat: 12gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 75mgSodium: 37mgCarbohydrates: 23gFiber: 0gSugar: 20gProtein: 3g

    Estimated nutrition information is provided as a courtesy and is not guaranteed.

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