White Chocolate and Cranberry Ice Cream
This White Chocolate and Cranberry Ice Cream is a dreamy blend of creamy indulgence and tangy sweetness, ready in just 10 minutes. The velvety white chocolate base melts on your tongue, while bursts of tart cranberries add a delightful contrast.
Equipment
- stand mixer
- whisk attachment
- hand mixer
Ingredients
- 1 x 14 ounce Can/ 400ml sweetened condensed milk cold
- 2 cups 16oz/450ml heavy fresh dairy cream cold
- 1 teaspoons vanilla extract optional
- 1 1/2 cup 15oz/425g cranberry sauce
- 1/2 cup 3oz/85g white chocolate chips
Instructions
- Beat cold heavy fresh dairy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.
- Turn down the speed a little and pour the condensed milk into the whipped cream. (Stir in vanilla extract now if desired).
- Then, turn up the machine speed again and whip until your mixture is thick and to stiff peaks.
- Now you have your ice cream base add in your white chocolate chips and cranberry sauce. Fold until desired color is reached ( i like a streaky pink color).
- Freeze at least 4 hours or overnight before scooping and serving.
Tried this recipe?Let us know how it was!