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Raspberry White Chocolate Ice Cream


  • 2 cups heavy whipping cream
  • 1 can sweetened condensed milk
  • 1 tsp vanilla
  • 16 oz white chocolate
  • 2/3 cup raspberry jam
  • 2 tsp warm water


  • Whip the cream with a mixer until stiff peaks form.
  • Meanwhile, in the microwave the 8 oz of the white chocolate for 10 seconds at a time until melted.
  • Chop the other 8 oz of white chocolate into chunks
  • Then using a rubber spatula, gently fold in the can of sweetened condensed milk and melted white chocolate and white chocolate chunks.
  • In a small bowl, stir together the raspberry jam and warm water until smooth
  • Layer one third of the whipped cream mixture in the bottom of a 2 quart bowl or pan. Drizzle one third of the raspberry jam and gently swirl with a knife.
  • Repeat the layers two more time.
  • Cover tightly with a plastic wrap and freeze for at least 6 hours.