White Chocolate and Raspberry Ice Cream

White Chocolate and Raspberry Ice Cream

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pelicangal 142

"A very rich and yummy ice cream made with a custard base."
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3 h 30 m servings 343 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 343 kcal
  • 17%
  • Fat:
  • 23.8 g
  • 37%
  • Carbs:
  • 29.3g
  • 9%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 146 mg
  • 49%
  • Sodium:
  • 79 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Heat milk, sugar, vanilla bean and seeds, and salt in a saucepan over medium heat until warm, about 5 minutes.
  2. Whisk egg yolks and about 1 cup warm milk mixture in a bowl; stir egg mixture into saucepan. Continue to cook and stir until custard thickens enough to coat the back of a spoon, 5 to 7 minutes. Remove vanilla bean. Stir white chocolate chips into custard until melted. Pour custard into a large bowl and stir in heavy cream and vanilla extract. Cover and refrigerate until chilled.
  3. Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency.
  4. Heat raspberries in a saucepan over medium heat until raspberries begin to fall apart, 7 to 10 minutes. Press raspberries through a sieve over a bowl to remove the seeds; discard seeds.
  5. Gently swirl raspberries into the soft ice cream creating ribbons of raspberries. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.


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We loved this ice cream. We have tried about 3 other recipes for ice cream. Because the eggs here are not refrigerated, it was important for me to find a recipe that cooked the egg. The consist...

This was a creamy as I had hoped it would be….some custard recipes take on an eggy taste, but not this one… I am impressed and will be making this one again and again over the summer. I added wh...

This is OUTSTANDING! If you love white chocolate as I do. My husband loved it and he's not a vanilla nor white chocolate lover. I have several recipes of my own for vanilla ice cream that do ...

OUTSTANDING!!!! My family all loved this recipe. Followed it to and didn't make any changes. I have made ice cream before and this is so far the best!!!

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