Description

Craving a dessert that brings back childhood memories with a creamy, indulgent twist? This White Rabbit Ice Cream transforms the iconic White Rabbit candy into a smooth, no-churn ice cream that’s bursting with its signature milky, sweet flavor.

Ingredients

Scale

With just five ingredients, this recipe is all about simplicity and the distinctive flavor of White Rabbit candies. Use authentic White Rabbit candies for the best taste.

40–50 pieces White Rabbit candy: Provides the signature milky, sweet flavor.
100 g (½ cup) milk: Helps melt the candies into a smooth base.
600 g (2 ½ cups) heavy cream: Creates a rich, fluffy ice cream texture.
1 tablespoon milk powder: Enhances the milky flavor and stabilizes the cream.
1 teaspoon vanilla extract: Adds a warm, complementary note.
Substitutions and Variations:
- Dairy-Free: Use coconut milk instead of regular milk and coconut cream instead of heavy cream. Note that White Rabbit candies contain milk, so check for vegan alternatives if needed.
- Lower Sugar: Use fewer candies (30–35 pieces) and adjust sweetness with 1 tablespoon sugar if needed.
- Flavor Boost: Add ½ teaspoon almond extract or a pinch of cinnamon for a twist.
- Add-Ins: Fold in 50 g crushed White Rabbit candies or white chocolate chips for extra texture.
- Candy Swap: Experiment with other milky candies (like milk toffee) if White Rabbit is unavailable, though the flavor will differ.

Why These Ingredients Matter: The White Rabbit candies provide the nostalgic, milky flavor, the heavy cream creates a light, creamy texture, and the milk powder enhances richness while stabilizing the mixture.

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Instructions

Step 1: Melt the White Rabbit Candies

In a small pot over medium heat, combine 40–50 White Rabbit candies and 100 g milk. Stir occasionally until the candies are fully melted and the mixture is smooth, about 5–7 minutes. Alternatively, microwave in a microwave-safe bowl at 30-second intervals, stirring between each, until melted (about 2–3 minutes total).
Remove from heat or transfer to a small bowl and let cool completely to room temperature (about 15–20 minutes).
Tip: Stir frequently to prevent sticking, and ensure the mixture is fully cooled to avoid deflating the whipped cream later.

Step 2: Whip the Cream

In a large mixing bowl, combine 600 g heavy cream, 1 tablespoon milk powder, and 1 teaspoon vanilla extract.
Use an electric hand mixer to whip the mixture until stiff peaks form, about 3–5 minutes.
Tip: Chill the bowl and whisk in the fridge for 10 minutes before whipping for faster results, and stop at stiff peaks to maintain a firm texture.

Step 3: Combine the Mixtures

Slowly pour the cooled White Rabbit candy mixture into the whipped cream.
Gently fold together with a spatula until no streaks remain, being careful not to deflate the whipped cream.
Tip: Fold in an upward motion to keep the mixture airy, ensuring a light, scoopable ice cream.

Step 4: Freeze

Pour the mixture into a 9×5-inch loaf pan or a freezer-safe container, smoothing the top with a spatula.
Cover tightly with plastic wrap, pressing it against the surface to prevent ice crystals.
Freeze for at least 6 hours, preferably overnight, until fully set.
Tip: Use a loaf pan for easy scooping, or divide into individual containers for grab-and-go servings.

Step 5: Serve

Remove the ice cream from the freezer and let it sit at room temperature for about 10 minutes to soften slightly.
Run an ice cream scoop under hot water for easier scooping, then serve in bowls or cones.
Tip: Garnish with crushed White Rabbit candies, white chocolate shavings, or a drizzle of condensed milk for extra flair.