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–+ servings
a scoop of white chocolate raspberry ice cream in a small white bowl

No-Churn White Chocolate Raspberry Ice Cream

Sandi Gaertner
This is an easy no-churn white chocolate raspberry ice cream recipe.
5 from 11 votes
an egg free allergen icon
gluten free allergy icon
nut free allergen icon
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Prep Time 5 minutes
Cook Time 3 hours 40 minutes
Total Time 3 hours 45 minutes
Course Gluten Free Frozen Dessert Recipes
Cuisine American
Servings 8
Calories 416 kcal

Ingredients
  

  • 4 cups heavy cream * see note
  • 2 packets Royal Delights White Chocolate Dessert Mix
  • ½ cup fresh raspberries

Instructions
 

  • Add heavy cream, dessert mix and 1/4 cup raspberries to a blender or Vitamix.
  • Whip on high for 30 seconds until the cream is very thick.
  • Pour the mixture into a freezer safe container.
  • Drop in 1/4 cup fresh raspberries.
  • Freeze for 2-3 hours until frozen.

Notes

  1. Please use heavy whipping cream. Do NOT use half and half.
  2. You can use any fresh berries you have on hand.
  3. This ice cream will keep in the freezer for up to 2 months. Put the ice cream into a freezer-safe air-tight container.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 416kcalCarbohydrates: 4gProtein: 3gFat: 44gSaturated Fat: 27gCholesterol: 163mgSodium: 46mgPotassium: 101mgFiber: 1gSugar: 1gVitamin A: 1752IUVitamin C: 3mgCalcium: 80mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.