Easy 3-Ingredient White Rabbit Candy Ice Cream You Can Make At Home

All you have to do is melt down the candy in a bain marie (the fancy French term for a makeshift double boiler), whip up some cream, and mix the two together. Then you pour it into a container and freeze. Four hours later, you’ll have a sticky, creamy soft serve ice cream-style treat redolent of this nostalgic candy. In fact, it tastes exactly like White Rabbit, with a lush chew to its texture for an ice cream recipe that requires zero stirring (all thanks to its high fat content).

Make sure your cream is well chilled before you whip it. If possible, chill the bowl you’re going to whip the cream in as well. Cold cream traps air better, which helps it to whip up faster. Cold cream also stays billowy longer.

Secondly, don’t over-whip it. Once the cream reaches soft peaks (overturn the whisk and the cream should look like a birds beak), stop and add the completely cooled melted candy mixture. It’s okay if the cream deflates a little as you mix in the candy.

Note that the longer the ice cream freezes, the firmer it becomes. If the ice cream is too firm, just transfer it to the fridge for 10 minutes before serving and it’ll soften up for easy scooping.

Makes about 900ml

Ingredients:

4 x 108g packs of White Rabbit candy*

½ cup fresh milk

2 cups whipping cream (choose one with a high fat content, like Millac from Phoon Huat)

Method:​​​​​​​

1. Remove the candy from their wrappers (leave the rice paper on the candy) and place in a large heatproof bowl with the milk.

2. Pick a saucepan that’s large enough for the bowl to sit comfortably above it. Fill the saucepan halfway with water and place over medium heat. Place the bowl of milk and candy on top of the saucepan (ensuring the bottom of the bowl doesn't touch the water beneath it) and cook till all the candy has melted, about 15 minutes, stirring occasionally.

3. Set aside the bowl of melted candy till completely cool. Pass the mixture through a sieve to remove any un-melted bits.

4. In a separate chilled bowl, whisk the cold whipping cream till soft peaks form.

5. Using a rubber spatula, fold the melted candy into the whipped cream till evenly mixed.

6. Pour into a freezer-safe container, smoothen the surface with the spatula and press a sheet of plastic wrap snugly over the surface of the ice cream to prevent ice crystals from forming as it freezes. Cover tightly and freeze for at least 4 hours before serving. The ice cream will keep in the freezer for up to 2 weeks.

*White Rabbit candy is found in most supermarkets, like NTUC FairPrice.

Photos: Ealbert Ho