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White chocolate and Raspberry Ice cream



12 portion(s)

White chocolate and Raspberry ice cream

  • 100 grams white chocolate
  • 100 grams frozen raspberries, (1 Cup)
  • 750 grams fresh cream
  • 395 grams sweetened condensed milk

Recipe's preparation

    White chocolate and raspberry ice cream
  1. Weigh the white chocolate into Closed lid 

    Grate on speed 4 for 4-8 seconds until grated but still chunky.  Set aside.

  2. Add Raspberries to Closed lid and chop on speed 4 for 2- 4 seconds, so they are roughly chopped. Set aside.

  3. Insert butterfly and whip cream on speed 4 for 20-60 seconds (watch carefully to avoid over whipping) until cream is very stiff.

  4.  Add the condensed milk, raspberries and white chocolate into the now stiff cream. mix on speed 4 untill well combined and very stiff. 

  5. Place into a stainless steel bowl and cover. Place in freezer for 1 hour.

  6. Remove from freezer and return to Closed lid Beat on speed 4-5 for 30-40 seconds.

    Place mixture into 12 small cups and place back into the freezer for at least 2 hours or overnight. 


Accessories you need



You can freeze as one serve if you prefer.

Try using Milk chocolate in place of white chocolate for a twist on flavour. 

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • This is sooo Yum!

    Submitted by Blue Wren on 10. October 2013 - 13:49.

    This is sooo Yum!

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