White Chocolate Vanilla Ice Cream, Served with Powdered Raspberry

This recipe is based on a white chocolate vanilla ice cream from Divine Heavenly Chocolate Recipes with a Heart by Linda Collister. It’s a gorgeously smooth and creamy ice cream with a fantastic mouth feel. As you can imagine, the white chocolate makes it really sweet so I added a sprinkling of freeze-dried raspberry powder to add a little fruity tartness as well as instant visual bling. Perfect!

We followed the recipe ingredients as per the book, but changed the technique to use my Optimum 9400 Blender by Froothie, which allows me to blend and cook custard very easily all in one jug.


Scroll down for recipe.

Making Custard in a Power Blender

I’d already seen custard made in a blender, when my friend Monica made some in her Vitamix. I decided to give it a go using my Optimum 9400 by Froothie. The reason power blenders such as these are great for making custard is that you can throw all the ingredients in to the blender jug, switch on and gradually ramp up the speed to its highest setting. Simply leave the blender running for several minutes; the speed of the powerful blades generates enough heat to cook the custard. Believe me, after 7 minutes, our custard was steaming hot!

And because we had confidence in the power of the blades, we dropped the solid pieces of white chocolate straight into the hot custard and blended again. The Optimum 9400 blades broke the chocolate down quickly and the heat melted and combined it thoroughly into the custard base.

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After that, we left the custard to cool down before churning it in our ice cream machine

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White Chocolate Vanilla Ice Cream, Served with Powdered Raspberry

Adapted from Divine Heavenly Chocolate Recipes with a Heart to use the power blender method of making custard


  • 225 ml milk
  • 225 ml double cream
  • 4 large eggs
  • 60 g caster sugar
  • 1-2 tsp good quality vanilla bean paste (or beans scraped from 1 vanilla pod)
  • 140 g white chocolate, in pieces
  • freeze-dried raspberry powder , to serve (optional)


  • Place milk, cream, eggs, sugar and vanilla beans into a power blender. Switch on and increase speed to full, then leave running for 6-7 minutes. This will create a steaming hot cooked custard.
  • Carefully drop in the white chocolate and blend again briefly to melt and combine chocolate into the custard.
  • Leave custard to cool.
  • Once cool, churn in an ice cream machine until ready or transfer to freezer container and freeze until required.
  • To serve, a sprinkle of freeze-dried raspberry powder really lifts the white chocolate vanilla ice cream, visually and on the palate.

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I used beans scraped from fresh vanilla pods provided by Panifolia, a retailer of high quality Mexican vanilla. The freeze-dried natural powdered raspberries are from Sous Chef, a specialist online food and equipment retailer.

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Kavey Eats received vanilla pods from Etienne Besse at Panifolia, freeze-dried raspberry powder from Sous Chef, a Heston Blumenthal Smart Scoop review machine from Sage Appliances and an Optimum 9400 blender from Froothie. 

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26 Comments to "White Chocolate Vanilla Ice Cream, Served with Powdered Raspberry"

  1. Suelle

    Lovely, Kavey – and ahead of trends, as usual. Powdered raspberries are predicted to be the next big thing, because of the coming season of The Great British Bake Off. Dried raspberry pieces are also available from Waitrose, but in my experience they go soggy very quickly, so don’t buy and store!


    Oooh I’m not usually ahead of the curve, but I do have some yuzu powder too, also from Sous Chef, which I’m currently hatching plans for… watch this space!

  2. Dom

    oooh, that white chocolate image in the photo’s is just so special… what a lovely ice cream to have picked and I love the sound of that modern contraption!… AND the powdered raspberry, that looks wonderful… such a special treat. Thanks so much for entering this month and thanks for the joint mash-up too… I am going to make mine this week x


    The white chocolate is Aldi’s Choceur brand, I think it’s very good! Looking forward to seeing yours. I would never have picked this recipe, so Random Recipes really got me outside of my comfort zone, recipe-wise, which is the very point!

  3. kaveyeats

    Thanks Michelle, yours is arriving soon, right? I’m sure you’ll enjoy!

  4. Laura@howtocookgoodfood

    I am in awe of the fact your are using not only the Froothie but the Sage ice cream machine in ONE post. Wow! Serious gadget envy fro me and I think my Froothie machine has just arrived, I am so pleased you informed me here that I can make ice cream in it. I need to get my thinking cap on for how I am going to try mine out. I also love the sound of the Sous chef freeze dried raspberry powder, heaven!


    It’s great for making custard without the slow cooking on a pan – it doesn’t thicken up in the same way but it’s cooked and incredibly smooth which is perfect for ice cream!

  5. Mary K

    This is such a yummy recipe! I tried it today and gotta say it was AMAZING!!! Thanks for sharing xx

  6. kaveyeats

    Love having one. It’s big and heavy but does mean we make ice cream more than when we had to pre-freeze the bowl for the no-freezer-unit types.

  7. kaveyeats

    Ha ha it’s not mandatory, you can turn it off our to regular beeping I think

  8. Hannah

    Such a good idea to make it in a blender, love the decadent raspberry powder topping too. I managed to get the same cookbook using the patented Random Recipes book selection technique!

  9. Choclette

    I’ve been hearing a lot about the wonders of this blender – I have blender envy now! White chocolate ice-cream has got to be good and that raspberry powder looks worth having too.


    Thanks, Choclette, yes the ice cream was delicious and I’m a fan of that powder to jazz it up! 🙂

  10. Ilene G

    Can one use Vitamix doe the freezing portion of recipe as well? Cool the curd and then use Vitamix as I don’t have ice cream machine.


    I am not familiar with the Vitamix freezing function, so I can’t comment for sure, but if it’s designed to be used to make ice cream, then I should think it would work well. It might be worth allowing the hot finished custard to cool to at least room temperature (or possibly even fridge temperature) before switching the freezing function on, as freezing straight from hot would be a lot of extra energy required and may not be effective. Good luck and let me know how you get on!


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