The Best Viral No-Churn White Rabbit Ice Cream

Remember that iconic, creamy, and chewy milk candy from your childhood, wrapped in the famous edible rice paper? What if you could take that unforgettable, nostalgic flavor and transform it into the creamiest, dreamiest, and most delicious homemade ice cream you’ve ever had? Get ready to be transported back in time with this incredible, viral recipe for Homemade No-Churn White Rabbit Ice Cream.

This isn’t just a recipe; it’s a taste of pure nostalgia in a scoop. We’ll show you how to use a handful of simple ingredients and the magic of a no-churn method to create a gourmet-quality ice cream that perfectly captures the unique, milky-sweet flavor of the beloved White Rabbit candy. It’s a fun, easy, and impressive dessert that is guaranteed to delight anyone who tries it.

Table of Contents

Table of Contents

Recipe Overview: Your Favorite Childhood Candy, Reimagined

What makes this White Rabbit Ice Cream a viral sensation is its unique, beloved flavor and its incredibly simple, no-churn method. This recipe requires no ice cream maker and uses the melted candies themselves as the sweet, flavorful base. This is then folded into a fluffy, homemade whipped cream to create a frozen treat with an impossibly smooth, rich, and creamy texture. It’s the perfect, fun dessert project that yields a truly special and memorable result.

Metric	Time / Level
Total Time	6 hours 15 minutes (includes freezing)
Active Prep Time	15 minutes
Difficulty Level	Easy
Servings	8-10

The Essential Ingredients for This Nostalgic Treat

This recipe uses a few simple, powerhouse ingredients to perfectly replicate the iconic candy flavor in ice cream form.

• White Rabbit Candy: This is the star of the show and the source of all the flavor!
  • What is it?: White Rabbit is a world-famous brand of milk candy that originated in Shanghai, China. It’s known for its sweet, intensely milky and creamy flavor and its chewy texture. Part of its iconic charm is the thin, edible layer of rice paper that is wrapped directly around the candy itself.
  • Where to Buy: You can find bags of White Rabbit candy at most Asian grocery stores and easily online from retailers like Amazon.
• The No-Churn Cream Base: This simple combination creates a foolproof, luxuriously creamy ice cream without an ice cream machine.
  • Heavy Cream: It is crucial to use cold, full-fat heavy whipping cream. When whipped to stiff peaks, it incorporates air into the base, which is what gives the ice cream its light, scoopable texture.
  • Milk & Milk Powder: We use a little bit of regular milk to help melt the candies into a smooth sauce. The addition of milk powder is a brilliant professional trick—it absorbs excess water and enhances the concentrated dairy flavor, making the ice cream even milkier and creamier, just like the candy!
• Vanilla Extract: A touch of pure vanilla extract beautifully rounds out the milky flavor and adds a lovely, warm depth to the ice cream.

Step-by-Step to Perfect White Rabbit Ice Cream

This recipe is wonderfully simple. The most important step is allowing the melted candy mixture to cool completely before combining it with the whipped cream.

Step 1: Create the White Rabbit Candy Base

First, unwrap your 40-50 pieces of White Rabbit candy. The thin, clear inner wrapper is edible rice paper—you can choose to leave this on for an even more authentic texture, or you can peel it off. Discard the outer, waxy paper wrapper.

In a small pot, combine the unwrapped candies and the 100g of milk. Place the pot over medium heat.

Cook, stirring occasionally, until the candies have completely melted into the milk and the mixture is smooth. This will take a few minutes. Alternatively, you can do this in the microwave in a microwave-safe bowl, heating in 30-second intervals and stirring in between until melted.

Remove the mixture from the heat and pour it into a small bowl to cool completely.

Crucial Pro Tip: This melted candy mixture MUST be at room temperature or cooler before you proceed to the next step. If you add a hot mixture to the whipped cream, it will instantly melt and deflate all the air, resulting in a dense, icy dessert.

Step 2: Whip the Creamy Foundation

While the White Rabbit mixture is cooling, you can whip the cream. In a large, chilled mixing bowl, add the 600g of cold heavy cream, the 1 tablespoon of milk powder, and the 1 teaspoon of vanilla extract.

Using an electric hand mixer or a stand mixer fitted with a whisk attachment, beat the cream on medium-high speed until it becomes thick and holds stiff peaks. This means that when you lift the beaters, the peak that forms will stand up straight and not curl over.

Step 3: Fold to Create the Ice Cream

Once your White Rabbit mixture is completely cool, slowly pour it into the bowl with the stiffly whipped cream.

Using a large rubber spatula, gently fold the two mixtures together until they are just combined and no white streaks remain. Be careful not to stir or beat the mixture, as you want to keep all the beautiful air you just whipped into the cream. The gentle folding motion is the key to a light and airy ice cream.

Step 4: Freeze to Perfection

Pour the finished ice cream mixture into a 9×5 inch loaf pan or another freezer-safe container. Smooth the top with your spatula.

Cover the container tightly. For the creamiest result with no ice crystals, press a piece of plastic wrap or parchment paper directly onto the surface of the ice cream before putting on the lid.

Place the container in the freezer and freeze for at least 6 hours, or preferably overnight, until the ice cream is completely firm and scoopable.

When you are ready to serve, let the ice cream sit out at room temperature for about 5 to 10 minutes to soften slightly. For perfect scoops, run your ice cream scooper under hot water and wipe it dry before each scoop.

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Storage and Make-Ahead Tips

This No-Churn White Rabbit Ice Cream is the perfect make-ahead dessert.

• Storage: Store the ice cream in a freezer-safe, airtight container in the coldest part of your freezer (usually the back).
• Preventing Freezer Burn: To keep your ice cream at its best, always press a piece of plastic wrap or parchment paper directly onto the surface of the ice cream before securing the lid.
• Longevity: Your homemade ice cream will have the best, creamiest texture within the first 1-2 weeks. It will still be delicious for up to a month, but may start to develop some small ice crystals over time.

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Creative Recipe Variations

This unique and delicious ice cream is a fantastic base for all sorts of fun and creative additions.

1. White Rabbit “Blizzard” Style: For a delicious textural twist, you can gently fold in 1 cup of your favorite mix-ins at the very end. Crushed Oreo cookies, Biscoff cookies, or even brownie bites would be incredible.
2. Add a Fruity Swirl: The milky flavor of White Rabbit is wonderful with fruit. After you have poured the ice cream base into your loaf pan, you can dollop a few spoonfuls of a thick strawberry or raspberry jam over the top and use a knife to gently swirl it through for a beautiful and delicious flavor combination.
3. Make White Rabbit Ice Cream Bars: Pour the finished ice cream mixture into a parchment-lined 8×8-inch pan. Once it’s frozen solid, you can cut it into bars. For a truly decadent treat, you can dip the frozen bars in melted white chocolate mixed with a little coconut oil and then refreeze them on a parchment-lined tray.

Enjoy Your Deliciously Nostalgic Treat!

You’ve just created a truly special, gourmet-quality ice cream that is a fun, delicious, and nostalgic trip down memory lane. This Homemade No-Churn White Rabbit Ice Cream is a perfect harmony of creamy, milky, and sweet, and it’s a wonderful way to introduce a beloved classic candy to a new generation in a fun and exciting way.

We hope you love every last, cool and creamy spoonful!

If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves White Rabbit candy!

Frequently Asked Questions (FAQs)