Ingredients
Ice Cream Base
- 2 cups heavy whipping cream
- 2 teaspoons vanilla extract
- 1 can (14 oz) sweetened condensed milk
Add-ins
- 1 ½ cups fresh raspberries
- 1 cup white chocolate chips
Instructions
- Whip Cream and Vanilla: In a large mixing bowl, combine the heavy whipping cream and vanilla extract. Using an electric hand mixer, whip the mixture for about 5 minutes until soft peaks form, ensuring a light and airy base.
- Add Condensed Milk and Raspberries: Gently pour in the sweetened condensed milk and fresh raspberries. Whisk the mixture on medium speed for 1 minute to lightly mash the raspberries and incorporate them evenly.
- Fold in Chocolate Chips: Carefully fold the white chocolate chips into the ice cream mixture, making sure they are evenly distributed without deflating the whipped cream.
- Freeze: Transfer the mixture into a 9×5 inch loaf pan. Cover and place it in the freezer for at least 5 hours, or until the ice cream is firm.
- Serve: Scoop the raspberry ice cream into bowls or cones. Enjoy this creamy, fruity treat perfect for any occasion!
Notes
- For best results, chill your mixing bowl and beaters before whipping the cream.
- Fresh raspberries can be substituted with frozen raspberries if fresh are unavailable; thaw before use.
- To avoid large chunks, blend raspberries slightly before folding in.
- Store leftover ice cream in an airtight container in the freezer to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American