White Rabbit Ice Cream
Creamy no-churn white rabbit ice cream made with the nostalgic Chinese white rabbit candy.
Equipment
- 1 loaf tin
Ingredients
- 40-50 pieces white rabbit candy
- 100 g milk
- 600 g heavy cream
- 1 tablespoon milk powder
- 1 teaspoon vanilla extract
Instructions
- In a small pot, heat white rabbit candy and milk on medium heat, stirring occasionally, until the candies are all melted. You can also microwave it at 30 second intervals until melted. Remove from the heat or transfer it to a small bowl to cool completely.
- In a large mixing bowl, add heavy cream, milk powder, and vanilla extract. Use an electric mixer to beat until it becomes stiff peaks.
- Slowly pour the cooled melted white rabbit mixture into the whipped cream and fold together with a spatula until no streaks remain.
- Pour the mixture into a loaf pan or freezer-safe container. Cover and freeze for at least 6 hours or overnight.
- When serving, leave the ice cream out at room temperature for about 10 minutes and run an ice cream scooper under hot water before scooping.
Nutrition
Calories: 390kcal | Carbohydrates: 8g | Protein: 4g | Fat: 39g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 116mg | Sodium: 40mg | Potassium: 156mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 1510IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 0.2mg
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