White Chocolate Raspberry Ice Cream


White Chocolate Raspberry Swirl Ice Cream!

 “Never trust a skinny ice cream man.” Ben Cohen


Homegrown Organic Raspberries

So you drop a small fortune on a tiny basket of raspberries at the store only to find the berries are smashed, rotten or moldy! Eww! I gave up on buying raspberries a long time ago. No more playing a fool for bad berries.


Red, red raspberries!

But, then I found an organic red raspberry plant at the Farmer’s Market. I quickly learned that growing your own raspberries is easy!


The Raspberry (Rubus idaeus) is originally from Asia and is a member of the Rose Family. The most popular are red and black, but there are also purple and golden raspberries. Wow, delicious and beautiful colors, too. Take a look at my red beauties!



Ohh-La-La!  Look what I grew!




Tart, sweet and tasty, this delicate fruit is great in smoothies, jam and many baked goods. I made a mouth-watering puree to swirl into my homemade vanilla bean, white chocolate ice cream. Are you drooling yet?

The best part of this dessert is there are no calories! Okay, maybe just a few. But believe me, this sinful ice cream is worth every minute at the gym! Heck, I chomped on a cone while walking on the treadmill!


“Life is like an ice-cream cone,

you have to lick it one day at a time.”

Charles M. Schulz 

homemade-raspberry -icecream-seedylawyer

“Swirl, baby, swirl!”


White Chocolate Raspberry Swirl Ice Cream

A very rich, decadent ice cream made with a custard base and swirled with raspberry puree.

Adapted from allrecipes.com

Serves 12


For Raspberry Puree:

2 cups raspberries (fresh or frozen)

¼ cup sugar

Juice of 1/2 lemon


Making Raspberry Puree

For Custard:

1 cup whole milk

3/4 cup white sugar

1 vanilla bean, slit lengthwise, seeds scraped

1 pinch salt

5 large egg yolks

1 (8 ounce) package white chocolate chips

2 cups heavy whipping cream

1 teaspoon pure vanilla extract




  1. Heat raspberries, sugar and lemon juice in a saucepan over medium heat until raspberries begin to fall apart, 7 to 10 minutes. Press raspberries through a sieve over a bowl to remove the seeds; discard seeds. (Do not skip straining; it’s well worth the time.) Chill.
  2. Heat milk, sugar, vanilla bean and seeds, and salt in a saucepan over medium heat until warm, about 5 minutes.
  3. Whisk egg yolks and about 1 cup warm milk mixture in a bowl; stir egg mixture into saucepan. Continue to cook and stir until custard thickens enough to coat the back of a spoon, 5 to 7 minutes. Remove vanilla bean (I strained custard into a bowl and returned to saucepan to remove all bits of vanilla bean.)
  4. Stir white chocolate chips into custard until melted. Pour custard into a large bowl and stir in heavy cream and vanilla extract. Cover and refrigerate until chilled.
  5. Pour the chilled mixture into an ice cream maker and freeze according to manufacturer’s directions until it reaches “soft-serve” consistency.
  6. Gently swirl raspberries into the soft ice cream creating ribbons of raspberries. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Swirl raspberry puree into custard.

Grab a (big) spoon and dive in!




“I scream, you scream, we all scream for

White Chocolate Raspberry Swirl Ice Cream!

The Raspberry has been known to be a symbol for kindness. So be kind and share this ice cream with your friends! I am sharing my swirled deliciousness with my friends at Fiesta Friday #36.

Also shared on Green Thumb ThursdaySimple Lives Thursday, Home and Garden Thursday, Share Your Cup Thursday, Full Plate Thursday, HomeAcre Hop, Real Food Fridays, Motivational Monday, Melt in Your Mouth Mondays, Mostly Homemade Mondays, Natural Living Monday, Homestead Barn Hop

In a “Berry” mood? Check out my posts on Wild Blueberries and Blackberries. Berry good!

Looking for an exotic ice cream? Why not try Lisa’s Lemongrass Ice Cream? Yum!

Original photos by Seedy Lawyer. All rights reserved.



  • skd


  • Selma from Selma’s Table

    Wow, look at your raspberries – are the canes still fruiting? And your ice-cream looks absolutely scrumpdillydishus gorgeous. Love the quote about about not trusting a skinny ice-cream vendor!! Thank you for bringing this to the party – Happy Fiesta Friday!!

    • Hi, Selma… I have just a few raspberries left on the plant. But I can stare at these picture til next year! Happy FF!

  • Angie


    • Yum, indeed, Angie!

  • Michelle @ Giraffes Can Bake

    Ooh this looks amazing!!

    • It was worth the effort.. 🙂

  • Kaila

    Your raspberries are absolutely beautiful! Thanks for sharing your creation and happy FF!

    • Hi Kaila! Thanks for visiting! Happy FF!

  • Sunshine305

    Berry berry yummy looking. I would reserve some of those white chocolate chips and swirl them in with the raspberries so there’s some chips in the ice cream too.
    My problem with picking raspberries is that I have a friend that eats them as she’s picking them so there’s not a lot left by the time we get inside.

    • So funny! I barely had enough for the recipe because my friend kept eating them all! HA

  • Gingerandbread

    I am SO drooling!

    • HA! Me, too! YUM 🙂

  • Pingback: Crepas de Mole | Fiesta Friday #36 | The Novice Gardener()

  • Yum! Makes my mouth water! Love red raspberries. Thanks for sharing on Real Food Fridays. Pinned & twitted.

    • Approved

      Sent from Lisa’s iPhone

  • This ice cream looks so yummy! It’s been so hot in SF these last few days, I totally need one of these! Love the raspberry swirls!

    • The swirls were so fun to make… and then eat 😉

  • Sarah

    I’m in love…
    I love this ice cream! Yumm!

    • Thanks, Sarah… and it’s good for you, too 🙂

  • Jann Olson

    Oh my, raspberries are my favorite fruit and this looks absolutely delicious! Can’t wait to try it! Thanks for sharing the recipe with SYC.

    • Hi, Jann! Thanks for visiting! I just love raspberries, too 🙂

  • Angi @SchneiderPeeps

    This ice cream looks fantastic! I had to hide the screen from my kids. Thanks for sharing at Simple Lives Thursday; hope to see you again this week.

    • Thanks, Angie! HA HA! Your kids will love this recipe!

  • Miz Helen

    Hi Lisa,
    Those Raspberries are just beautiful and the Ice Cream must be fabulous! Hope you are having a fantastic week and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    • Thanks, Miz Helen! Thanks for having me at Full Plate Thursday!

  • Pingback: Brewing Booch {Homemade Kombucha} - The Seedy Lawyer()