This raspberry and white chocolate ice-cream is totally amazing, but yes, a little naughty with the choc chips – but it’s ice-cream and this is goooooooood!!!  At least there’s no preservatives, no harmful additives and especially no 160b!  It’s easy to make but because it doesn’t have any additives it will set hard.  We just get it out when we start to eat dinner so by the time we’re ready for dessert it will be soft enough to scoop and eat.

We also used our Additive-Free Lifestyle ice-cream moulds to make them.  You can get your moulds from here.  You get a free ice-cream recipe book with every mould sold.

To keep this recipe additive-free be sure to purchase pouring cream as thickened cream often contains an additive, and you may also like to make your own vanilla bean paste, the recipe is here: Vanilla Bean Paste

We would absolutely love you to leave us a comment below and let everyone know what you think. It’s comments like this that make our day, and help us improve a recipe if we need to. We look forward to reading what you think!

Thanks
Tracey & Jo
xx

June 1, 2019
  • 10m
  • 6h
  • 6h 10m
  • 1

Ingredients

  • 1 L cream
  • 1/2 can condensed milk
  • 200 g frozen raspberries (you can use fresh but they will blend into mixture more)
  • 1/2 tsp. salt
  • 2 tsp. vanilla paste (recipe linked above)
  • 50 g glucose syrup
  • 150 g white choc bits

Instructions

Thermal Cooking Method

  1. Using your whipping tool (butterfly), place the cream into your mixing jug and beat until thick, but not whipped (approx. 15-20 secs/speed 4).
  2. Add all other ingredients (except choc bits and raspberries) and mix 10 secs/speed 3.
  3. Now add choc bits and raspberries and blend 5 secs/speed 2/reverse.
  4. Place into an airtight container or moulds and freeze for at least 4-6 hours or until set.

Traditional Cooking Method

  1. Using beaters, place the cream into a mixing bowl and beat until thick, but not whipped.
  2. Add all other ingredients (except choc bits and raspberries) and beat until combined.
  3. Now add choc bits and raspberries and mix with spatula until combined.
  4. Place into an airtight container or moulds and freeze for at least 4-6 hours or until set.

Nutrition

  • 10