My husband declared this White Chocolate Raspberry Swirl Ice Cream one of the best bowls of ice cream he’d ever eaten. And you don’t even need an ice cream maker to enjoy it!
I don’t know if you’re celebrating, but today is National Ice Cream Day. Which is a food holiday that I can totally get on board with. Ice cream is one of my favorite treats. I think I inherited my love of ice cream from my dad. He was always bringing home new ice cream flavors for us to try. We didn’t eat lots of sweets growing up, but I remember that there always seemed to be ice cream in the freezer. I’ve carried that tradition on with my family. Because we all know how important it is to pass on family traditions! 🙂
Have you tried no-churn ice cream before? I tried it for the very first time a few weeks ago when I made my No-Churn Mud Pie Ice Cream. People, this concept is life changing! I mean don’t get me wrong, I adore my ice cream maker. But if you need to feed more than your ice cream maker can hold, or if you don’t even own one, you can still make rich and creamy ice cream that will leave everyone begging for more. For reals.
Isn’t it just gorgeous? Trust me, it tastes even better than it looks!For this recipe, I used the same base as I did for the mud pie, but I added melted white chocolate to it. I wasn’t sure if it would work, or if I would end up with tiny little chunks of white chocolate. Thankfully, it worked like a dream, and adds a richness and creaminess to this ice cream that is unbelievable. Then there is the raspberry swirl. Oh people. The flavor of the fresh berries shines through, and it is the best raspberry swirl I’ve ever tasted in an ice cream- ever. It pairs just perfectly with the white chocolate ice cream. You have to try it!
Now get out there and make some ice cream. It is a holiday after all!
- 1 1/4 cups fresh raspberries
- 3 Tbsp sugar
- 4 oz white chocolate, finely chopped
- 2 cups whipping cream
- 1 14oz can sweetened condensed milk
- 2 tsp vanilla
- Combine the raspberries and sugar in a small bowl. Mash and stir with a fork till large pieces are broken up. Set aside.
- Melt chocolate in a glass bowl at 50% in the microwave, stirring every 30 seconds till smooth. Set aside to cool. Whip cream in a large glass bowl till soft peaks form. Beat in the sweetened condensed milk, then the melted chocolate and vanilla. Mix till well mixed.
- Pour half of the ice cream in a square container. Drizzle half of the raspberry mixture over the top. Repeat layers. Cover and freeze for at least 6 hours.
Here are 26 more ice cream recipes you can try. That’s a new ice cream flavor for almost an entire month. Whoa.
No-Churn Chocolate Peanut Butter Cup Ice Cream from Like Mother Like Daughter
No-Churn White Chocolate Raspberry Swirl Ice Cream from Creations by Kara
Cheesecake Ice Cream from Ashlee Marie
No-Churn Turtle Ice Cream from Summer Scraps
Easy Oreo Ice Cream Cake from Butter with a Side of Bread
Rhubarb Anise Dairy Free Ice Cream from Happy Food Healthy Life
No-Churn Mint Chocolate Chip Ice Cream from Cupcake Diaries
No-Churn Neapolitan Ice Cream from Tried and Tasty
Blueberry Cheesecake Ice Cream from Jamie Cooks It Up
Coconut Almond Ice Cream Squares from Real Mom Kitchen
Even more ice cream recipes:
No-Churn Mud Pie Ice Cream
Cinnamon Ice Cream
Toasted Marshmallow Ice Cream
No-Churn Key Lime Ice Cream
Salted Caramel Pecan Ice Cream
Chocolate Banana Ice Cream
Homemade Ice Cream Sandwiches
Vegan Strawberry Ice Cream
Coconut Ice Cream
Super Fudge Brownie Ice Cream Squares
Cookies and Cream Ice Cream
Reese’s Peanut Butter Cookie Ice Cream Sandwiches
S’more Ice Cream
No-Churn Chocolate Chip Cookie Dough Ice Cream
Cake Batter Ice Cream
Milky Way Ice Cream
Banana Split Ice Cream Dessert