Ready-to-go raspberry and white chocolate ice cream

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  • Popsicle molds
  • Plastic wrap
  • 9 oz white chocolate, chopped into small pieces
  • 8.5 fl oz heavy cream
  • 12 oz raspberries
  • 1 tbsp lemon juice, it can be replaced with orange or mandarin
  • 1 tbsp white granulated sugar
  • 1 can condensed milk, about 14 oz


In a small pot, heat the heavy cream over high heat without stirring. Once it starts boiling, turn the heat off and let it sit for 1 minute. Add the chopped white chocolate and stir. After 5 minutes, stir again until the chocolate is completely melted and incorporated. Transfer to a small bowl, cover with plastic wrap (the wrap must touch the mixture), and put in fridge for at least 6 hours or until firm.

Mix the raspberries with sugar and lemon juice in a pot, mash them a little with a wooden spoon and simmer until it starts boiling. Boil for 3 minutes (stirring occasionally) and remove from the heat. Allow to cool for a while and mix with condensed milk. Set aside.

Take the chocolate mixture out of the fridge, remove the plastic wrap, and whip with an electric mixer for a few minutes until it thickens.

Add the raspberry mixture in folding motions (it does not have to be completely smooth).

Pour the mixture into popsicle molds with a stick and put in the freezer for at least 6 hours. Five minutes before serving, take the ice cream out of the freezer and enjoy!


Recipe by: @minigourmet