• 2 cups heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 can (14 ounces) condensed milk
  • 1/2 cup heavy whipping cream
  • 1/4 cup raspberry jam


  1. In a bowl whip heavy cream and vanilla until stiff peaks form. Set aside.
  2. In another bowl add white chocolate chips 1/2 cup whipping cream and microwave for 1 minute. Stir until white chocolate melts completely. Set aside.
  3. In another bowl add condensed milk. Gradually mix in the whipped cream, folding gently until combined.
  4. Add half of white chocolate mixture in heavy cream mixture and gently stir, leaving ribbons.
  5. Add ice cream mixture to an 8x8 baking pan.
  6. Add remaining white chocolate and dollops of raspberry jam on top and swirl.
  7. Freeze for 6 hours and enjoy!