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scoopes of white chocolate and raspberry icecream in a bowl

Raspberry White Chocolate Ice cream No Eggs (For Ice cream maker)

Eggless Raspberry White Chocolate Ice cream made with an ice cream maker is creamy delicious and effortless.
Author -Shrilatha
Print Pin Recipe
Servings 2 pints
Course Dessert, Frozen desserts
Cuisine American, Britain Cuisine, World Cuisine
Prep Time 15 minutes
Freezing Time 6 hours

Ingredients
  

  • 1 cup raspberries (fresh)
  • 6 ounces white chocolate (chopped)
  • 2 cups heavy cream
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract

Instructions
 

  • Puree the Raspberries:
    In a blender or food processor, puree 1 cup raspberriesuntil smooth. Set aside.
  • Melt the White Chocolate:
    In a microwave-safe bowl or using a double boiler, melt 6 ounces white chocolate until smooth. Set aside to cool slightly.
  • Prepare the Ice Cream Base:
    In a sauce pan, combine 2 cups heavy cream, ¾ cup granulated sugar and heat until the sugar is dissolved and the mixture is well blended. Remove from heat and let it cool slightly
  • Combine the Ingredients:
    Add the raspberry puree and melted white chocolate and 1 teaspoon vanilla extract to the ice cream base. Stir gently until everything is thoroughly combined.
  • Chill the Mixture:
    Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours, allowing the flavors to meld and the mixture to chill.
  • Churn the Ice Cream:
    Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. This typically takes about 20-25 minutes.
  • Transfer and Freeze:
    Transfer the churned ice cream into an airtight container. Smooth the top and cover with a sheet of parchment paper directly touching the surface to prevent ice crystals from forming. Place the lid on the container and freeze for at least 4-6 hours, or until firm.
  • Serve and Enjoy:
    Once the ice cream is fully frozen, scoop it into bowls or cones and savor the creamy goodness of white chocolate and raspberries. You can also garnish with fresh raspberries or white chocolate shavings for an extra touch of indulgence.

Notes

Use High-Quality Ingredients: Opt for fresh, ripe raspberries and high-quality white chocolate to achieve the best flavor and texture in your ice cream.
  1. Chill Your Ingredients: Before starting the process, ensure that the heavy cream and raspberry puree are chilled. This helps the ice cream mixture freeze faster and results in a smoother consistency.
  2. Melt the White Chocolate Properly: When melting the white chocolate, be cautious not to overheat it, as it can seize or burn. Use gentle heat, either in a double boiler or by microwaving in short bursts, stirring frequently until melted and smooth.
  3. Strain the Raspberry Puree: If you prefer a smoother texture without raspberry seeds, strain the puree before adding it to the ice cream base. This step is optional and depends on your preference.
  4. Incorporate Ingredients Gradually: When combining the raspberry puree and melted white chocolate into the ice cream base, do it gradually and mix gently. This ensures even distribution of flavors throughout the mixture.
  5. Chill the Mixture Thoroughly: After combining all the ingredients, refrigerate the ice cream mixture for a minimum of 2 hours. This step helps the flavors meld together and improves the final texture of the ice cream.
  6. Follow the Manufacturer's Instructions: Each ice cream maker operates slightly differently, so it's important to follow the specific instructions provided by the manufacturer for churning times and freezing guidelines.
  7. Don't Overfill the Ice Cream Maker: Ensure that you don't exceed the maximum capacity of your ice cream maker when pouring in the mixture. Overfilling can prevent proper churning and affect the final texture.
  8. Allow Sufficient Freezing Time: After churning the ice cream, transfer it to a lidded container and freeze for at least 4-6 hours, or until firm. This allows the ice cream to fully set and develop the desired consistency.
  9. Store Properly: To maintain the best texture and flavor, store the white chocolate raspberry ice cream in an airtight container in the freezer. Ensure that the container is tightly sealed to prevent freezer burn.
 
https://bakewithsweetspot.com/eggless-raspberry-white-chocolate-ice-cream-with-ice-cream-maker/

Nutrition

Calories: 1610 kcalCarbohydrates: 140 gProtein: 13 gFat: 115 gSaturated Fat: 72 gPolyunsaturated Fat: 5 gMonounsaturated Fat: 30 gCholesterol: 291 mgFiber: 4 gSugar: 136 gIron: 1 mg
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