White Chocolate Raspberry Ice Cream Bars (No Churn)

White chocolate raspberry ice cream bars coated in flaked almonds. This no-churn ice cream bars recipe is incredibly easy to make and looks so pretty! We're getting some serious Barbiecore recipe vibes.

Jump to:

• Why this is the best recipe
• Ingredients for raspberry white chocolate ice cream bars
• Instructions
• How could you adapt this ice cream recipe
• Equipment
• Storage
• FAQ
• Try these other recipes
• 📖 Recipe
• 💬 Comments

Why this is the best recipe

1. It's easy: Unlike a traditional ice cream recipe with a custard base, we use a mixture of whipped heavy cream and condensed milk blended with raspberry puree to get the creamiest pink ice cream bar ever. No ice cream maker is required, just a couple of mixing bowls and ice cream popsicle molds.
2. It's fresh: Fresh fruit has the best flavor, and these white chocolate raspberry ice cream bars are best in the summer months when raspberries are in season. I often make a raspberry puree from our homegrown raspberries and then freeze it, meaning I can make this recipe at any time of year. Want to know what's in season and when? Join my mailing list and get sent a free PDF detailing all you need to know.
3. It's social: Homemade ice cream bars make a great summer party dessert, and having a set of molds is so handy as it means you can whip something up whenever the mood takes you and freeze them for later. I have a habit of doing it whenever friends come over, and along with these raspberry ice cream bars, I also love to make frozen cocktail popsicles.
4. It's Barbiecore: Greta Gerwig's Barbie is going to be the movie of the summer, and if you're looking for some Barbiecore recipes to serve at summer parties or BBQs, look no further.

Ingredients for raspberry white chocolate ice cream bars

1. Raspberries: You can use fresh or frozen raspberries in these white chocolate raspberry ice cream bars. Frozen fruit is often better when it's off-season, as it is frozen as soon as it's picked and transported.
2. Condensed milk: This is the secret ingredient in no-churn ice cream bar recipes. It is condensed cow's milk where most of the water content has been removed, and sugar is added too. This helps us in 2 ways; it gives sweetness and aids in a creamy texture with no crystallization or hardening.
3. Powdered sugar: We sweeten the mix with a touch of powdered sugar, also known as icing sugar or confectioners sugar.
4. Heavy cream: Buy high-quality heavy cream (also known as double cream) that we whip before mixing with the other ingredients and freezing.
5. White chocolate: Buy the highest quality white chocolate you can find, as the lower quality stuff can often go gloopy and greasy when melted. You want white chocolate with at least 28% cocoa butter content, so check the label.
6. Flaked almonds: A coating of crunchy flaked almonds gives these homemade raspberry ice cream bars really delicious nutty flavor.

See the recipe card at the bottom of this post for full quantities and step by step instructions.

Instructions

1. Blend the raspberries into a liquid, and then push through a sieve into a mixing bowl to remove the pips/seeds.
2. Sieve the powdered sugar into the raspberry puree and stir to combine.
3. Mix the condensed milk and raspberry coulis together.
4. Whip the heavy cream using an electric hand whisk or mixer until it is thickened and gloopy, and then gently fold in the raspberry condensed milk mixture.
5. Pour the no-churn raspberry ice cream bars mixture into molds and freeze for 4-6 hours.

How could you adapt this ice cream recipe

Here are a few ways you can adapt this white chocolate raspberry ice cream bars recipe to suit you.

1. Berries - try this recipe with strawberries or blackberries instead.
2. Nuts - replace the flaked almonds with crushed macadamia nuts or hazelnuts.
3. Cookies - if you don't want to use nuts, crumbled amaretti cookies or shortbread will also taste delicious!

If you have leftover white chocolate and almonds, try dipping slices of banana or grapes into it and freezing them to make tasty snacks!

Love summer desserts? Try these mango macarons or Eton Mess.

Equipment

You will need the following equipment to make this no-churn raspberry ice cream bars recipe.

1. Two mixing bowls.
2. Electric hand whisk or stand mixer.
3. Sieve.
4. Ice cream molds

Storage

Store the white chocolate raspberry ice cream bars in the freezer. To prevent freezer burn, wrap them in plastic food wrap and then aluminum foil. Consume within a month.

FAQ

Try these other recipes

📖 Recipe