White Chocolate Raspberry Swirl Ice Cream

White Chocolate Ice Cream with Raspberry Swirl

While I sometimes make ice cream during the colder winter months, I really kick my ice cream-making into high gear once spring rolls around. I feel like I’ve made so many ice cream recipes, but my list of recipes I want to try continues to grow. That means you can expect a healthy dose of ice cream recipes featured here throughout the next few months. Readers often ask if they can still make homemade ice cream even if they don’t have an ice cream maker. The answer is yes! In fact, I put together a tutorial on how to make homemade ice cream without an ice cream maker a few years ago. Be sure to check it out if you’re ice cream maker-less.

Now, on to this fabulous ice cream… a traditional vanilla ice cream base is augmented with white chocolate and then layered with a fresh raspberry swirl. I’m not big on white chocolate all by itself, but when combined with a complementary flavor like raspberry, it’s simply irresistible.

White Chocolate Ice Cream with Raspberry Swirl

You can make the raspberry swirl as thin or chunky as you’d like. The way the recipe is written leaves chunks of raspberries in the ice cream (which I love), but if you’d prefer to strain the seeds out or have a smoother swirl, simply press the mixture through a fine-mesh strainer before layering it into the white chocolate ice cream. You’ll notice that there is vodka in the raspberry swirl ingredients; the alcohol keeps the swirl from freezing completely and becoming icy. You can omit it, but know that the texture of your raspberry swirl may be a bit compromised.

I love the mellow smoothness of the white chocolate ice cream, and the punch of flavor that the raspberries give it is absolutely perfect. Have you churned up any good ice cream lately? Any requests for this summer?

White Chocolate Ice Cream with Raspberry Swirl

One year ago: Old-Fashioned Ice Cream Sandwiches
Two years ago: Blueberry Muffins
Four years ago: All-Occasion Sugar Cookies
Five years ago: Herbed-Baked Eggs

White Chocolate Raspberry Swirl Ice Cream

Yield: About 1½ quarts

Prep Time: 45 minutes

Total Time: 12 hours

A wonderfully creamy white chocolate ice cream with a raspberry swirl.

Ingredients:

For the Ice Cream:
8 ounces white chocolate, finely chopped
1 cup whole milk
⅔ cup granulated sugar
Pinch of salt
5 egg yolks
2 cups heavy cream
¼ teaspoon vanilla extract

For the Raspberry Swirl:
1½ cups fresh raspberries (about 6 ounces)
3 tablespoons granulated sugar

1 tablespoon vodka

Directions:

1. Make the Custard: Place the chopped white chocolate in a large bowl and set a fine-mesh sieve over top of the bowl.

2. Combine the milk, sugar and salt in a medium saucepan and place over medium-low heat, stirring occasionally, until the sugar melts.

3. Meanwhile, whisk the egg yolks together in a medium bowl. Slowly pour the milk mixture into the egg yolks, whisking constantly, then scrape the mixture back into the saucepan and place over medium heat. Stir the mixture constantly with a rubber spatula until the custard thickens and coats the back of the spatula (it should be between 170 and 175 degrees F on an instant-read thermometer).

4. Pour the custard through the strainer and stir the mixture until the white chocolate is completely melted. Stir in the heavy cream, then stir in the vanilla extract to combine. Place the bowl in an ice bath and stir occasionally until the mixture is cool. Cover and chill in the refrigerator at least 8 hours, or overnight.

5. Make the Raspberry Swirl: An hour before you're ready to churn the ice cream, combine the raspberries, sugar and vodka in a small bowl and mash with a fork until juices are released but large chunks still remain. Cover and place in the refrigerator to chill until needed.

6. Churn the Ice Cream: Freeze the ice cream custard in an ice cream maker according to the manufacturer's instructions. As you remove the ice cream and place in a freezer-safe container, layer it with spoonfuls of the raspberry swirl mixture.

Notes:

  • You'll notice that there is vodka in the raspberry swirl; the alcohol keeps the swirl from freezing completely and becoming icy. You can omit it, but know that the texture of your raspberry swirl may be a bit compromised.

(Recipe adapted from The Perfect Scoop)

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60 Responses to “White Chocolate Raspberry Swirl Ice Cream”

  1. Tieghan on May 30, 2013 at 12:30 am

    I think we would be very good friends! I have posted so much ice cream in the last couple of weeks, it is insane! Plus, it is not even hot here and it is only May! I just can not get enough. My mind is full of ice cream ideas! LOL

    This sounds incredible! I love the white chocolate with the raspberries. Really, that has got to be awesome!

    Reply

  2. Deborah on May 30, 2013 at 1:35 am

    I definitely need to break out the ice cream maker. This looks fantastic!

    Reply

    • Tiffany on May 30th, 2013 at 11:58 pm

      Ok, writing it all down now.

      Reply

  3. Laura (Tutti Dolci) on May 30, 2013 at 2:01 am

    That swirl is so pretty!

    Reply

  4. Averie @ Averie Cooks on May 30, 2013 at 2:07 am

    White chocolate is a big win for me! And with the raspberries, such a naturally awesome food pairing. Mmm, so good! I’d like to make a milkshake with this, with a Chambord floater on top :)

    Reply

  5. Kristiina on May 30, 2013 at 2:40 am

    Would love to see a hazelnut ice cream :)

    Reply

  6. Meg on May 30, 2013 at 3:24 am

    Oh your tutorial on how to make it without an ice cream maker would have been so handy a few days ago! I made mango sorbet without an ice cream maker the other day and it was delicious but geez an icecream maker is on my wish list!! This ice cream looks so creamy and rich, exactly how good icecream should be! Yummy! xx

    Reply

  7. Ellen on May 30, 2013 at 3:57 am

    Thank you for the post for those of us without an ice cream maker. This looks luscious.

    Reply

  8. Jennifer @ Peanut Butter and Peppers on May 30, 2013 at 7:01 am

    What a decadent combination!! Yum!

    Reply

  9. selphie on May 30, 2013 at 7:03 am

    this is so droolworthy!!:D

    Reply

  10. Stacy | Wicked Good Kitchen on May 30, 2013 at 7:18 am

    What a gorgeous and tasty ice cream flavor combination, Michelle! I’m like you and make more homemade ice cream during the summer. I tend to forget about all the awesome flavor combos for winter, like Pumpkin Pie. It just seems too cold for ice cream in the winter! Your ice cream will make me feel better after the Wings losing to the ‘Hawks last night in their series. (Boohoo!) Hope your team makes you proud this season! xo

    Reply

    • Michelle on May 31st, 2013 at 6:14 pm

      I was rooting for the Red Wings, if that makes you feel any better! :)

      Reply

      • Stacy | Wicked Good Kitchen on June 6th, 2013 at 6:45 am

        Thank you, Michelle! Yes…it does make me feel better, LOL! :) The Wings have a way of wiggling their way into your heart, don’t they? But, I just knew “the fix” was in when the ‘Hawks were allowed that penalty shot…during a Stanley Cup Playoff game. Ugh! Killer.

        Reply

  11. Ashley on May 30, 2013 at 7:25 am

    This looks wonderful!
    Last summer, I started a tradition of making a different homemade ice cream most Friday nights. We tried some really fun recipes. This summer, I’m on a mission to find a recipe for Strawberry Shortcake ice cream. I’m thinking a vanilla base with strawberry swirl, a little marshmallow cream swirl and chunks of some type of cake. Any suggestions?

    Reply

    • Michelle on May 31st, 2013 at 6:15 pm

      Oooh, your idea sounds delicious!

      Reply

  12. Pamela @ Brooklyn Farm Girl on May 30, 2013 at 7:29 am

    This ice cream looks perfect, the swirls look great. Would love other ice cream recipes in the future!

    Reply

  13. Lisa @ silkandcookie on May 30, 2013 at 7:47 am

    One item on my list to purchase is an ice cream machine, this is going to be one of the first flavours I try out! Love the recipe and the flavour combination!

    Reply

  14. Jessica @ Portuguese Girl Cooks on May 30, 2013 at 8:36 am

    I absolutely love this flavour combination! Raspberry and white chocolate are such a perfect pairing. I can’t wait to make this!

    Reply

  15. Kathy on May 30, 2013 at 8:40 am

    This sounds divine! I have been using my ice cream maker more now that it is warmer.

    Reply

  16. Holly @ EatGreatBEGreat on May 30, 2013 at 8:48 am

    OMG…this ice cream sounds awesome! I could go for a big bowl right now…lol!

    Reply

  17. Nancy P.@thebittersideofsweet on May 30, 2013 at 9:03 am

    This looks amazing! I have used several of your ice cream recipes, our favorite is your rocky road but I think this could definitely become a quick favorite of ours!

    Reply

  18. Jocelyn (Grandbaby Cakes) on May 30, 2013 at 9:06 am

    White chocolate and raspberry are seriously the best combination.

    Reply

  19. Christi on May 30, 2013 at 9:19 am

    Amazing timing, I was just thinking about making white chocolate raspberry ice cream.. I want to copy Baskin Robbins though, and make a Love Potion 31 version. This recipe sounds great for the white chocolate ice cream, then I’m going to make raspberry ice cream, mix them, then add in a raspberry swirl and little raspberry filled chocolates.. so yummy.

    Reply

  20. Leah | So, How's It Taste? on May 30, 2013 at 9:35 am

    Oh wow, that combination sounds lovely in an ice cream. The swirls are so pretty!

    Reply

  21. Eva @ Eva Bakes on May 30, 2013 at 9:46 am

    I’ve made this ice cream before, and it is absolutely divine!

    Reply

  22. Marcie @ flavor the moments on May 30, 2013 at 9:54 am

    I can’t say I’ve ever had white chocolate ice cream. It looks so good with that beautiful raspberry swirl! Sounds delicious!

    Reply

  23. Jessica@AKitchenAddiction on May 30, 2013 at 10:20 am

    I need to dig my ice cream maker back out! This flavor combination sounds perfect!

    Reply

  24. Janine on May 30, 2013 at 11:16 am

    I think I need this in my life… It looks delicious !

    Reply

  25. Stephanie on May 30, 2013 at 11:58 am

    I have a request!! If you haven’t already done this, can you make a chocolate ice cream with raspberry and brownie bits in it? That sounds AMAZING. I love the Haagen Das banana split ice cream because I like the lightness of the banana and all of the fruit in it, but sometimes you just want something dark, chocolatey, and delish with that kick of freshness from the berries. Know what I mean? :) Thanks!!

    Reply

    • Michelle on May 31st, 2013 at 6:16 pm

      Hi Stephanie, That combination sounds amazing! I’ll get cracking :)

      Reply

  26. Katrina @ Warm Vanilla Sugar on May 30, 2013 at 12:12 pm

    This ice cream looks perfect! Such a lovely recipe!

    Reply

  27. Annie @ Annie's City Kitchen on May 30, 2013 at 12:41 pm

    Uh oh. Now is the time of year that I spend the whole season pondering about buying an ice cream maker. I should just bite the bullet and do it!

    Reply

  28. Erin @ The Spiffy Cookie on May 30, 2013 at 12:50 pm

    I have yet to make a white chocolate ice cream and it sounds wonderful! Especially with the swirl

    Reply

  29. Ashley @ Wishes and Dishes on May 30, 2013 at 1:43 pm

    Ahhh thanks for the link on how to make ice cream without an ice cream maker!! I never knew you had one before. Now I can make all your delicious ice cream recipes!

    Reply

  30. Rachael S on May 30, 2013 at 5:01 pm

    i Love The White Chocolate Mousse Frozen Yogurt From Tcby…Any Ideas On How To Make That?? I Love Making Ice Cream But My Jeans Don’t Love It As Much. Lol.

    Reply

    • Michelle on May 31st, 2013 at 6:17 pm

      Hi Rachael, I haven’t had it, but I’ll do some research!

      Reply

  31. Chung-Ah | Damn Delicious on May 30, 2013 at 6:29 pm

    Amazing! You’re totally inspiring me to dust off my ice cream machine!

    Reply

  32. nessa on May 30, 2013 at 6:53 pm

    I want this so dang much right now!

    Reply

  33. Dina on May 30, 2013 at 8:05 pm

    yum! great combo.

    Reply

  34. Joshua Hampton (Cooking Classes San Diego) on May 31, 2013 at 1:45 am

    This looks perfect. I can’t wait to have a taste of this.

    Reply

  35. Laura Dembowski on June 1, 2013 at 8:45 am

    Such a wonderful, creamy ice cream! Could you substitute blueberries or blackberries for the raspberries?

    Reply

    • Michelle on June 2nd, 2013 at 11:00 am

      Hi Laura, I think you could definitely substitute any other berries!

      Reply

  36. Caroline on June 5, 2013 at 4:29 pm

    How did I miss this earlier? I was just cleaning out my mess of an inbox and came across this gorgeous photo that was calling my name…really loudly! Wow…you’ve got me thinking of breaking out my ice cream machine right now! This sounds amazing!

    Reply

  37. Michelle on June 9, 2013 at 6:56 pm

    Okay. I made this today. So good.

    Reply

  38. Angela on June 30, 2013 at 8:27 pm

    I made this ice cream for a party this weekend. I got a lot of “best ice cream ever”. thanks for another great recipe.

    Reply

  39. Christina on July 13, 2013 at 8:06 pm

    Ohhh, this looked so yummy, I had to whip up a batch this morning! I love when you find an amazing looking recipe and you just happen to have all of the ingredients on hand (including raspberries fresh from the garden)…Mmmmmm.
    In place of the vodka for the swirl, I used a raspberry liqueur, Chateau Monet. I hope the switch works out for me. I’m about half an hour away from churning, but my mouth is watering already. Thanks for the share!

    Reply

  40. Genny on August 13, 2013 at 5:52 pm

    Can you taste the Vodka in the final product?

    Reply

  41. Ellimac on November 21, 2013 at 5:17 pm

    May I used frozen raspberries?

    Reply

    • Michelle on November 21st, 2013 at 9:03 pm

      I think that would be okay. Just be sure to thaw and drain them first.

      Reply

  42. Ellimac on November 21, 2013 at 5:18 pm

    Sorry for the typo……Meant may I use frozen raspberries.

    Reply

  43. Ellimac on November 28, 2013 at 6:40 pm

    DELICIOUS!!! Thank you for the lovely recipe. Absolutely wonderful!! My husband even said it was a winner.

    Reply

  44. Sophie on January 15, 2014 at 8:50 am

    Hi! I have a question – can i just melt the chocolate and stir it into the mixture or is it important to do it just the way you describe?? and also the heavy cream should be whipped or i just put the room temperature cream into the mixture?? Please help, cause i am doing homemade ice cream for the very first time and i don’t want to mess up :)

    Reply

    • Michelle on January 15th, 2014 at 3:08 pm

      Hi Sophie, White chocolate can be very finicky when melted, and usually responds well to indirect melting, so I would recommend using the method described above. Do not whip the heavy cream first; you just pour it straight into the mixture. Enjoy! :)

      Reply

      • Sophie on January 16th, 2014 at 10:48 am

        Thanks Michelle,
        but You know what i did whipped the cream – cause the 30% i got was more like a liquid than cream. i couldn’t find the heavy cream in more thick consistency… But i think the ice cream will be OK – when they freeze i will let You know how are they. The taste is amazing we will see the consistency :)

        Reply

        • Sophie on January 20th, 2014 at 7:01 am

          it’s good that i whipped the cream. they are amazing.

          Reply

  45. Noreen on May 9, 2014 at 11:01 pm

    Hi Michelle, can I sub tequila for vodka?

    Reply

  46. Jill on July 7, 2014 at 1:54 pm

    you don’t need to strain the raspberries? they aren’t too seedy?

    Reply

    • Michelle on July 7th, 2014 at 2:21 pm

      Hi Jill, No, I didn’t think so, however you can strain them if you prefer something totally smooth.

      Reply

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