Equipment
- 1 stand mixer or hand mixer
- 1 large bowl
- 1 small saucepan
- 2 medium bowls
Ingredients
Raspberry Sauce
- 255 grams raspberries, fresh or frozen
- 30 mL lemon juice , (1/2 large lemon)
- 10 grams cornstarch
- 25 grams granulated sugar
- tiny pinch fine sea salt
Ice Cream
- 227 grams white chocolate chips
- 60 mL heavy whipping cream
- 480 mL heavy whipping cream, cold
- 396 grams sweetened condensed milk
- 227 grams cream cheese, room temperature
- tiny pinch fine sea salt
- 8-10 Oreos, roughly chopped
Method
Raspberry Sauce
- In a small pot, over medium heat, combine the raspberries (no need to thaw if they’re frozen) with the sugar, salt, cornstarch and lemon juice.255 grams raspberries fresh or frozen, 30 mL lemon juice (1/2 large lemon), 10 grams cornstarch, 25 grams granulated sugar
- Stir until the sugar starts to dissolve and then simmer on medium-low heat for 5-10 minutes, until it’s thickened and goes from looking cloudy to more transparent (temp was 210F/99C if you measure).
- Press the raspberry filling through a sieve if you want it seedless and cool completely and refrigerate before assembling the ice cream.
Ice Cream
- Place the white chocolate in a medium bowl and place the heavy whipping cream into a small saucepan.60 mL heavy whipping cream, 227 grams white chocolate chips
- Heat the cream over medium-low heat until it comes to a simmer (bubbling just around the edge).
- Pour the cream over the white chocolate and cover the bowl with a lid or plastic wrap for about 5 minutes, so the chocolate melts.
- Use a rubber spatula or a whisk to gently stir the ganache until it's completely smooth. Place it in the fridge for 5 minutes and then stir again. Repeat 2-3 more times until the white chocolate is no longer warm and has thickened a little.
- Place the softened cream cheese with the white chocolate, sweetened condensed milk and salt in the bowl of a stand mixer (or a large bowl with a hand mixer). Using the whisk attachment, beat them together for 1-2 minutes at medium speed until it's completely smooth. Make sure to scrape the edge of the bowl.396 grams sweetened condensed milk, tiny pinch fine sea salt, 227 grams cream cheese room temperature
- Turn the mixer to low-medium speed and stream in the heavy whipping cream. As it thickens a little increase the speed to high (so it doesn't splash before it thickens) and beat until the mixture is light and fluffy. It's won't be stiff peaks because everything is already mixed in together but the heavy cream will still whip up and make the ice cream light fluffy.480 mL heavy whipping cream cold
- Use a rubber spatula to make sure it's all mixed in and spread 1/3 of the ice cream into a deep pan.
- Drop globs of the chilled raspberry sauce on top of the ice cream and use a knife to swirl it back and forth. Then top with a generous amount of crushed Oreos.8-10 Oreos roughly chopped
- Repeat with two more layers of ice cream, raspberry and Oreos.
- Cover the pan with a lid, plastic wrap or foil and place it in the freezer for at least 8 hours or overnight.
Nutrition
Calories: 503kcalCarbohydrates: 50gProtein: 7gFat: 32gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 79mgSodium: 123mgPotassium: 327mgFiber: 2gSugar: 44gVitamin A: 910IUVitamin C: 9mgCalcium: 202mgIron: 2mg