Raspberry White Chocolate Ice Cream
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Last Updated on June 14, 2026 by becky
A smooth and creamy raspberry white chocolate ice cream made with whole milk, cream, white chocolate, and real puréed raspberries.
Why Make This Raspberry White Chocolate Ice Cream?
This recipe combines three of my favorite things: fresh summer raspberries, white chocolate, and homemade ice cream.
I know it’s divisive, but I happen to really like white chocolate. I enjoy it on its own, or incorporated into treats like biscotti, chocolate bark, and hand-rolled truffles. I’ll even stir it into a mug of hot chocolate. I’m equally devoted to making my own homemade ice cream (so devoted, in fact, that the bowl for my ice cream maker lives in my freezer year-round, with a backup bowl on hand for double-batch days!), and as far as summer fruit is concerned, raspberries rank at the top of my list.
Put these three favorites together and what do you get? This white chocolate raspberry ice cream. Featuring a ripe raspberry purée, a classic custard base, and plenty of melted white chocolate, it’s everything I want in a summer scoop.
Chocolate Raspberry Ice Cream Ingredients
To make this raspberry white chocolate ice cream, you’ll need the following ingredients:
- Raspberries – You’ll need 170 grams (6 ounces) of fresh raspberries. Make sure the berries are at room temperature, or the purée won’t blend smoothly into the ice cream base. I don’t recommend using frozen raspberries for this recipe.
- Lemon Juice – Opt for freshly squeezed lemon juice, not bottled or reconstituted.
- Egg Yolks – 60 grams of beaten egg yolk, or the yolks of three large eggs, create a rich, custardy ice cream base. You won’t need whites for this recipe, but save them to make mini pavlovas or French macarons.
- Whipping Cream – Or heavy cream, in the US. Look for a milk fat percentage around 35-36%.
- Whole Milk – For maximum creaminess, use whole milk for the ice cream base, rather than skimmed or fat free milk.
- Granulated Sugar – Granulated sugar sweetens the ice cream base. If substituting caster sugar, measure by weight rather than volume.
- Fine Sea Salt – A small amount of fine sea salt cuts the sweetness of the white chocolate.
- Pink Food Coloring – For visual appeal, I added a few drops of Neon Brite Pink food coloring to my ice cream base. Feel free to omit for a more natural shade.
- White Chocolate – Opt for a good-quality white chocolate, such as Callebaut or Valrhona, rather than chocolate chips.
- Alcohol – A tablespoon of flavorless alcohol, such as rum or vodka, helps to prevent the formation of ice crystals. This makes the ice cream easier to scoop and stops it from freezing into a solid block.
Preparing the Raspberries
To make the raspberry purée, add the fresh raspberries and lemon juice to the bowl of a food processor:
Blitz on high speed until smooth, with no large pieces of fruit remaining:
Finally, pass the puréed fruit through a fine mesh strainer to remove the seeds:
Do not skip the straining step. If you don’t remove the seeds, the ice cream will develop a chewy, unpleasant texture.
Notes on Tempering
To incorporate the egg yolks into the ice cream base you’ll employ a technique called tempering, or combining two ingredients in small increments in order to prevent curdling.
To temper hot into cold, start by adding a splash of the cream mixture to the beaten egg yolks. Continue, whisking in a few splashes at a time, until you’ve incorporated about half of the hot cream.
Finally, pour everything back into the saucepan. Cook, stirring continually, until thick and custardy:
Don’t overheat the mixture or step away from the stovetop, or you’re likely to find yourself with sweet scrambled eggs.
How to Enjoy Raspberry White Chocolate Ice Cream
Scoop homemade raspberry white chocolate ice cream into waffle bowls, or homemade ice cream cones. Layer with whipped cream, homemade hot fudge sauce, and warm mixed berry compote for a berry-forward ice cream sundae. Play up the raspberry flavor in a chocolate raspberry milkshake. Enjoy a scoop atop a warm raspberry crumble bar, a raspberry swirl brownie, or a slice of raspberry rose chocolate cake. Or serve in ceramic dishes, garnished with fresh berries and a homemade French macaron filled with ruby raspberry ganache!
Make-Ahead and Storage Suggestions
Store homemade raspberry ice cream in the freezer for up to one month. Prior to serving, allow ice cream to sit at room temperature for 10-15 minutes, or until just soft enough to scoop.
Other ice cream recipes you might enjoy:
Chocolate Strawberry Ice Cream
Lavender Ice Cream
Birthday Cake Ice Cream
Mango Ice Cream
Vanilla Bean Ice Cream
Peanut Butter Cup Ice Cream
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Print
Raspberry White Chocolate Ice Cream
- Total TimeAbout 16-18 hours (including chilling/freezing time)
- Yield1 kilogram (about 2 pints) 1x
A smooth and creamy raspberry white chocolate ice cream made with whole milk, cream, white chocolate, and real puréed raspberries.
Ingredients
170 grams fresh raspberries, at room temperature (6 ounces)
2 teaspoons fresh lemon juice
60 grams egg yolks (yolks of 3 large eggs)
360 milliliters whole milk (1 1/2 cups)
360 milliliters whipping cream (1 1/2 cups)
150 grams granulated sugar (3/4 cup)
1/8 teaspoon fine sea salt
113 grams good-quality white chocolate, chopped (4 ounces)
1 tablespoon rum or vodka, optional, to prevent freezing
Pink gel food coloring, optional
Instructions
In a high-speed blender or the bowl of a food processor, blitz raspberries and lemon juice on high speed until smooth. Pass purée through a fine mesh strainer to remove the seeds. Transfer to a large bowl. Set aside.
In a medium bowl, beat egg yolks with a fork. Set aside.
In a medium saucepan, combine whole milk, whipping cream, granulated sugar, and fine sea salt. Simmer over medium-low heat, stirring frequently, until sugar dissolves.
Pour a small amount of hot cream into the beaten egg yolks. Continue tempering hot into cold, a few splashes at a time and whisking well after each addition, until you’ve added about half of the hot cream.
Pour tempered mixture back into saucepan. Cook over medium heat, stirring frequently until mixture thickens, about 4-5 minutes.
Remove from heat. Whisk in the white chocolate, continuing to whisk until chocolate melts.
Whisk hot cream into the bowl of raspberry purée. Stir in alcohol and pink gel food coloring, if using.
Cover and refrigerate at least 12 hours, or overnight.
Whisk chilled base briskly to recombine. Pour into ice cream maker, with bowl frozen according to manufacturer’s instructions. Churn until creamy, about 15 minutes, or until consistency resembles soft serve ice cream.
With a flexible rubber spatula, scoop into a freezer-safe container.
Freeze 2-4 hours, or until ice cream reaches a scoopable consistency.
Store homemade ice cream in the freezer for up to one month. For a scoopable consistency, allow to stand at room temperature for 10-15 minutes prior to serving.
- Prep Time: 30 minutes
- Chilling/Freezing Time: 12 hours + 2-4 hours
- Cook Time: 15 minutes (churn)
- Category: Ice Cream and Frozen Desserts
- Method: Ice Cream Maker
