Q1: What is White Rabbit candy and where can I buy it?

White Rabbit is an iconic brand of milk candy from China that has been popular around the world for decades. It's known for its sweet, creamy, milky flavor and its chewy texture. You can find it in the candy aisle of most Asian grocery stores and it is also widely available to order from online retailers.

Q2: Do I eat the clear, paper-like wrapper on the candy?

Yes! The thin, transparent inner wrapper on a White Rabbit candy is made from edible sticky rice paper . It's completely tasteless and dissolves in your mouth. For this recipe, you can choose to include it when you melt the candies for an even more authentic experience, or you can peel it off if you prefer. Just be sure to remove the outer, waxy paper wrapper!

Q3: Why is my no-churn ice cream icy instead of creamy?

An icy texture is usually caused by one of two things. First, the whipped cream may have been under-whipped (it needs to be at stiff peaks to hold the maximum amount of air) or it may have been deflated by over-mixing when the candy mixture was added. Second, not covering the surface of the ice cream with plastic wrap can allow ice crystals to form on top. The high sugar and fat content in this recipe is designed to keep it creamy, so be sure to follow the steps closely.

Q4: Can I make this ice cream with a different kind of milk candy?

Yes, you can certainly experiment! This method would likely work well with other soft, milk-based chewy candies like caramels or even something like salt water taffy, though the melting time and final flavor would be different.

Q5: Why do you add extra milk powder to the recipe?

Milk powder is a secret ingredient used by many professional ice cream makers! It contains milk solids without the extra water that liquid milk has. Adding a tablespoon of it to the base absorbs any excess free-flowing water and makes the final ice cream even richer, smoother, and more intensely milky, which is perfect for replicating the flavor of the candy.

The Best Viral No-Churn White Rabbit Ice Cream

A simple and nostalgic no-churn ice cream recipe inspired by the iconic ‘White Rabbit’ candy. The creamy flavor base is created by melting White Rabbit candies into milk. This sweet, milky mixture is then cooled completely and folded into a homemade whipped cream that has been stabilized with milk powder. The light and airy base is then frozen in a loaf pan until firm, creating a unique ice cream with the candy’s signature vanilla and milk taste.

Author: Evelyn
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 6 hours 55 minutes (includes cooling and freezing time)
Yield: 8-10 servings 1x
Category: Dessert
Method: No-Churn, Freezing
Cuisine: Chinese-inspired
Diet: Gluten Free

Ingredients

Scale

40–50 pieces White Rabbit candy
100 g (about ½ cup) milk
600 g (about 2 ½ cups) heavy cream
1 tablespoon milk powder
1 teaspoon vanilla extract

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Instructions

Unwrap the White Rabbit candies (including the edible rice paper layer).
In a small pot over medium heat, or in a microwave-safe bowl, heat the candies and the milk, stirring occasionally, until the candies are completely melted and the mixture is smooth.
Remove the mixture from the heat and let it cool completely to room temperature.
In a large mixing bowl, combine the heavy cream, milk powder, and vanilla extract. Use an electric mixer to beat the mixture until it forms stiff peaks.
Slowly pour the cooled, melted White Rabbit mixture into the whipped cream. Gently fold everything together with a spatula until no streaks remain.
Pour the final mixture into a loaf pan or another freezer-safe container.
Cover and freeze for at least 6 hours, or overnight, until solid.
When ready to serve, let the ice cream sit at room temperature for about 10 minutes to soften slightly. Run an ice cream scoop under hot water before scooping.

Notes

This is a no-churn recipe, so no ice cream maker is needed.
It is crucial that the melted candy mixture is completely cooled before you fold it into the whipped cream to prevent the cream from melting and deflating.
The edible rice paper on the White Rabbit candies can be melted directly into the milk along with the candy itself.
Letting the ice cream soften for about 10 minutes at room temperature before serving will make it easier to scoop.

Nutrition

Serving Size: 1/2 cup
Calories: 350-420
Sugar: 30-38 g
Sodium: 90-120 mg
Fat: 22-28 g
Saturated Fat: 14-18 g
Trans Fat: 0 g
Carbohydrates: 32-40 g
Fiber: 0 g
Protein: 4-6 g
Cholesterol: 80-100 mg

Find it online: https://cookupjoy.com/white-rabbit-ice-cream/