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Cuisinart Raspberry White Chocolate Ice Cream

Cuisinart Raspberry White Chocolate Ice Cream
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This Raspberry White Chocolate Ice Cream is a creamy, decadent dessert with swirls of tangy raspberry jam and chunks of smooth white chocolate. Perfect for summer or any special occasion, it’s made effortlessly with a Cuisinart ice cream maker for that rich, velvety texture.

Ingredients

Scale
  • 2 cups heavy whipping cream (chilled)
  • 14 oz can sweetened condensed milk
  • 1 tsp vanilla extract
  • 8 oz white chocolate (4 oz melted, 4 oz chopped)
  • ⅔ cup raspberry jam
  • 2 tsp warm water

Instructions

  1. Whip the Cream: Using an electric mixer, whip the chilled heavy cream until stiff peaks form. Be careful not to overwhip.
  2. Prepare the Chocolate: Melt 4 oz of white chocolate in the microwave in 10-second intervals, stirring until smooth. Chop the remaining 4 oz into small chunks for texture.
  3. Mix the Base: In a large bowl, gently combine the sweetened condensed milk with the melted white chocolate. Fold in the chopped white chocolate pieces.
  4. Make the Raspberry Swirl: Stir together raspberry jam and warm water in a small bowl until smooth and pourable.
  5. Layer and Swirl: Spoon one-third of the whipped cream into your ice cream maker’s bowl or a freezer-safe container. Drizzle one-third of the raspberry jam and one-third of the condensed milk mixture over it. Repeat this layering process two more times. Use a knife to gently swirl everything together for a marbled effect.
  6. Churn and Freeze: If using an ice cream maker, churn according to your machine’s instructions until it reaches soft-serve consistency (about 20–30 minutes). Transfer to an airtight container, cover tightly, and freeze for at least 6 hours or overnight for firmer scoops.

Notes

Serving Suggestions

Serve in bowls or waffle cones with fresh raspberries or a drizzle of white chocolate for an elegant touch.

Tips & Tricks

  • Chill all ingredients before starting for optimal whipping and churning results.
  • Avoid overwhipping cream to prevent graininess.

Storage & Reheating

Store in an airtight container in the freezer for up to two weeks. Let sit at room temperature for 5–10 minutes before scooping for easier serving.

Find it online: https://icecreamin.com/raspberry-white-chocolate-ice-cream/