White Chocolate Ice Cream
Ultra-creamy no-churn white chocolate ice cream crafted from RC Instant Pastry Cream and RC White Chocolate Mousse, infused with RC White Chocolate Flavor and vanilla.
Yield / Servings
1½ Gallons Yield
Category
Desserts / Whipped Desserts
Ingredients
13 Components
RC Instant Pastry Cream Mix
1 package
Whole Milk Ice cold
44 oz.
RC White Chocolate Mousse Mix
1 package
Heavy Cream Ice cold
As per pkg.
Sweetened Condensed Milk
1 can
RC White Chocolate Flavor
To taste
RC Vanilla Extract 4-X
1 tsp.
Plain Greek Yogurt
22 oz.
Whipped Cream Cheese
32 oz.
Lemon Extract
1 tsp.
Fresh Berries Strawberries, Blueberries, Raspberries
As needed
RC Dessert Sauces
Raspberry Coulis & Dulce de Leche
For serving
Graham Cracker Crust Pie Shells
4 (9-inch)
Preparation Steps
1
Prepare Flavor Enriched Pastry Cream
Prepare 1 package RC Instant Pastry Cream Mix with 44 oz. ice-cold whole milk according to package directions. Add sweetened condensed milk, RC White Chocolate Flavor, and 1 tsp. RC Vanilla Extract 4-X. Blend until all ingredients are fully incorporated, then refrigerate.
2
Whip Mousse & Fold Base
Whip 1 package RC White Chocolate Mousse Mix with ice-cold heavy cream per package instructions until thickened. Gently fold the cold prepared pastry cream mixture together with the whipped white chocolate mousse.
3
Freeze & Serve
Transfer the mixture into a tub or container that is easy to scoop from, or divide into 4 9-inch graham cracker crust pie shells. Freeze for at least 6 hours before scooping or slicing for service.
Chef Notes & Value-Added Variations
Sauce Pairings: Serve scoops of White Chocolate Ice Cream alongside fresh strawberries, blueberries, or raspberries and drizzled with prepared RC Raspberry Coulis Dessert Sauce Mix or RC Dulce de Leche Dessert Sauce Mix.
Mix-In Customizations: Fold whole frozen berries, crushed macadamia nuts, or white chocolate chips into the ice cream base before freezing for signature texture.