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No Churn White Chocolate And Raspberry Ice-cream

This No Churn White Chocolate And Raspberry Ice-cream have all the goodness of a churned ice-cream - Creamy, Silky, Smooth & Tasty. The secret of this recipe lies in the addition of white chocolate and roasting the raspberries the right way.
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Course: Dessert
Cuisine: American
Keyword: No Churn White Chocolate And Raspberry Ice-cream, White Chocolate And Raspberry Ice-cream
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 10 Scoops
Calories: 232kcal
Author: Meghna Chakraborty


  • 2 cups Cups Chilled Heavy Whipping Cream
  • 1 cup Fresh Raspberries
  • 1/4 cup Maple Syrup
  • 300 gms Condensed milk
  • 150 gms White chocolate chips chopped finely
  • 1 tbsp Lemon Juice


  • Take the washed & cleaned raspberries in a small saucepan and heat it over medium-high heat. Stir them continuously.
  • When the raspberries start to become mushy add the maple syrup/honey or sugar and the lemon juice.
  • Keep on roasting the berries until the color changes. Switch off the flame, keep the roasted berry compote aside and allow it to cool completely.
  • In the meantime melt the white chocolate in a double boiler or in the micro-oven and keep aside to cool.
  • Take the heavy whipping cream in a chilled and dry bowl. Whip it until stiff peaks form.
  • Next, fold in the condensed milk and the melted white chocolate gently into the whipped cream with the help of a rubber spatula.
  • Take a 9"x5" baking pan and pour some amount of the whipped cream mixture and top it with roasted raspberries compote. Repeat layers.
  • Chill it overnight in the refrigerator.
  • Now Enjoy !!!


  • Roast the raspberries over medium-high heat stirring continuously. Otherwise, they might stick in the bottom of the saucepan.
  • While melting the white chocolate in the micro-oven keep stirring every 10 seconds.
  • Allow the white chocolate to cool down. Adding warm white chocolate to the cold whipped cream will result in white chocolate chunks in the ice-cream.
  • Gently fold in the condensed milk + the melted white chocolate in the whipped cream with the help of a rubber spatula. You don't want to knock all the air out from the whipped cream and deflate it.
  • Chill it overnight for firm scoops.
  • For soft serving chill it 4-5 hours


Calories: 232kcal