White Chocolate Raspberry S’more Ice Cream

Hello there!

It has been way too long since I have posted a recipe, and can you believe it’s already September?? (scoot over berries and ice cream, pumpkin is moving IN!)

White Chocolate Raspberry S'mores Ice Cream | Sempre Dolce

I hope everyone has had an enjoyable summer filled with all sorts of fun things.

I have two things to share with you today. One is to give you a heads up that some changes are making their way to SD.

Keeping up this blog has been a bit of a challenge for me (as you can see – it’s been over a month since my last recipe). Blogging in general can be extremely time consuming, but food blogging is really very time consuming. Coming up with ideas (that’s not so bad ;), making the idea, sometimes ideas aren’t perfect and need a little tweaking so we make it again, photograph the food, write about the food, write out the recipe; this all equals TOO MUCH TIME. So, one way I have decided to save time is by ditching most of the words in my posts. Other than the necessary description of the recipe – which we all need because we want to know why we should make what is being presented to us – all future posts are going to be written in photos, well, along with the recipe of course. 

White Chocolate Raspberry S'mores Ice Cream | Sempre Dolce I know we eat with our eyes (I certainly do!), so therefore, I am going to concentrate on the visual side of things and let pictures do the talking. In a way, this is a challenge I can’t wait to get at and work with my brother on. (he may not like it so much, but hey, he eats well! ;^P)

This change might also allow me to be at least a little different in the crazy world of food blogs and do what I ultimately want to which is to share great food!

Now, second on the agenda is (I’m really excited about this!) the winning ice cream combination from Tracy R. that she suggested during my giveaway in July. Tracy suggested something in the nature of raspberry and chocolate, so I came up with this Raspberry White Chocolate S’mores ice cream.

White Chocolate Raspberry S'mores Ice Cream | Sempre Dolce Not only is it a great combination (raspberry+chocolate+s’more goodness), but you’re also getting sort of a two-in-one deal. On one hand you’re getting raspberries and chocolate and on the other your s’mores fix.

Tracy, I hope this meets your idea and that you get a chance to try it – I had such fun creating!

Cottura felice!

The lowdown: This ice cream starts by incorporating melted white chocolate into the base, after which graham cracker chunks (for crunch) and fresh raspberries are added in. Lastly, (the fun part!) toasted marshmallow creme is swirled in making for a berry fun twist on s’mores ice cream! ;) 

White Chocolate Raspberry S'mores Ice Cream | Sempre Dolce

White Chocolate Raspberry S'mores Ice Cream
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  • 8 oz white chocolate broken into chunks (see note!)
  • 2 C. (1 pint) heavy whipping cream
  • 14 oz can sweetened condensed milk
  • 1 tbsp. vanilla extract
  • 6 oz fresh raspberries (about 1 1/4 C.)
  • 3/4 C. graham cracker chunks (about 3 1/2 sheets)
  • slightly less than 1 C. marshmallow creme (see note)


  1. In the microwave using a large microwave safe bowl, melt chocolate in 30 second increments until melted (see note).
  2. Place bowl with melted chocolate in freezer for 5 minutes.
  3. While chocolate is cooling, place raspberries in food processor and give 2-3 quick pulses (I used the "chop" button on our food processor).
  4. In the bowl of a stand mixer fitted with the whisk attachment (or using a large bowl and hand mixer), whip heavy cream until it reaches stiff peaks.
  5. If you haven't crumbled the graham crackers yet, go ahead and do so.
  6. Remove chocolate from freezer and give it a stir.
  7. Stir in sweetened condensed milk and vanilla.
  8. Fold in whipped cream until combined. Fold in graham cracker chunks and then gently fold in raspberries.
  9. Pour into a freezer safe container (if you will be doing the next step be sure it can stand the heat of a kitchen torch).
  10. If you don't have a kitchen torch, just skip next step
  11. Place marshmallow cream in a dollop on top of ice cream (you might could do multiple dollops).
  12. Using a kitchen torch, toast marshmallow creme (be careful as best you can to not get the ice cream!) to desired toastedness (←let's just pretend that's a word...).
  13. Spread creme a little bit and toast any non toasted areas, if you desire. Once you are done torching and toasting, incorporate into ice cream by swirling with a flat knife.
  14. Cover and place into freezer 4-8 hours or until firm.


!Notes on ingredientsI actually only used 4 oz of white chocolate, but if I were making it again I would definitely do 8 oz. For measuring the marshmallow creme, I only filled it slightly lower than the top of the measuring cup - however, if you want to go the full cup, feel free! White chocolate: when melting the white chocolate, be sure not to overheat. If you pull it out and it is mostly melted but still has some smallish chunks, just give it some stirs and it should melt. My preferred white chocolate to use is Ghiradelli’s white chocolate bar.



  1. Reply

    Beeta @ Mon Petit Four

    September 9, 2015
    Oooh, Lexi!! This ice cream looks incredible! Raspberry and white chocolate...how can you go wrong with a stellar classic combo like that? I love that you turned them into smores with the graham crackers and marshmallow creme...what a delicious twist! I definitely want this ice cream now after seeing all the beautiful photos and your description. I don't think you'll have any problem pleasing readers with your new blogging plan as you seem to know how to capture our hearts (and tummies) with your food! ;p Keep up the awesome work :D XOXO
    • Reply


      September 9, 2015
      Thanks, Beeta!! We'll see how this new plan works - I am looking forward to the challenge of blogging pretty much all in photos! :) XO
  2. Reply


    September 11, 2015
    So yummy! Pinned!
    • Reply


      September 11, 2015
      Thanks so much, Amanda!! :)


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