White rabbit ice cream is a homemade frozen treat infused with melted vanilla candies. Indulge with this nostalgic Chinese candy in ice cream form!
For more homemade vanilla ice cream recipes, try my Honey Ice Cream with Pistachio Brittle, Butter Pecan Ice Cream Sandwiches, Strawberry Ice Cream with Basil Oil, and No-Churn Strawberry Cheesecake Ice Cream next.
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White rabbit ice cream is a sweet, milky ice cream infused with the flavor of the popular Asian candy. I have a fond childhood memory of eating White Rabbit creamy candy. They come rolled up individually with an edible rice paper wrapper but I could never have just one.
So this delicious fusion of ice cream and White Rabbit candy just feels so right! In recent years, the candy has seen a surge across social media and ice cream scoop shops.
Why This Recipe Works
- Easy – This recipe does not require an ice cream maker or white granulated sugar. Simply melt down the candies, add them to mixed heavy cream, and then let it set overnight in the freezer.
- Unique Flavor – At first glance, this may look like regular vanilla ice cream but with one glide of the ice cream scoop, you’ll be able to tell that is far from ordinary. White Rabbit ice cream is silky smooth with a distinct flavor, all its own!
- Anytime Treat – Although this ice cream is harder to locate in grocery stores, once you learn the recipe, you can make it whenever the craving strikes! Besides, this ice cream made from scratch tastes better than the ice cream bars in the frozen aisle at Costco.
What is White Rabbit Candy?
White Rabbit is a candy that’s been in production in China since the 1940s. It is a milk-based candy with a chewy texture. The candy is wrapped with thin, edible rice paper. It is especially popular during the Chinese New Year as a shareable snack.
Although vanilla is the original flavor, the White Rabbit brand includes more varieties including chocolate, peanut, coffee, coconut, lychee, strawberry, mango, matcha, and red bean. In 2019, White Rabbit opened a pop-up Milk Tea shop in Shanghai that had 4-hour long wait times. So it’s safe to say that the brand has longevity.
What is White Rabbit Ice Cream?
White Rabbit ice cream is a homemade frozen treat infused with the popular Chinese candy. Its popularity soared in Los Angeles when Wanderlust Creamery developed their own flavor that sold out daily.
What Does White Rabbit Ice Cream Taste Like?
White Rabbit ice cream tastes like condensed milk with a subtle vanilla taste. The candies have a chewy, texture that resembles taffy. But when melted down, it’s thick, and creamy.
Tools You’ll Need
- Hand mixer
- Loaf Pan
- Sauce Pan
- Sauce Whisk
- Mixing Bowl
Ingredients You Will Need for White Rabbit Ice Cream
For this recipe, you fold the sweetened candy base with the cream base to make a rich, indulgent ice cream.
Sweetened Base
- White Rabbit candy – You will need 50 candies, with the wrapper removed.
- Whole milk – Use full fat milk for a creamy consistency.
- 2% milk powder – This enhances the milky flavor. It also enriches the ice cream, making it less icy.
- Xanthan gum – This additive thickens the ice cream texture while also helping to prevent ice crystals from forming as it freezes.
- Diamond Crystal kosher salt – Add salt for a pop of flavor.
Cream Base
- Heavy cream – It should be very cold.
- Pure vanilla extract – Go for quality here, folks. I use Madagascar pure vanilla extract, Nielson Massey brand.
How To Make White Rabbit Ice Cream
Begin by combining the dry ingredients in a small bowl. Then melt down the candy with whole milk before folding it into the whipped heavy cream.
- Add milk powder, xanthan gum and salt to a small bowl. Stir to combine. Set aside.
- In a medium saucepan, add White Rabbit candy and whole milk. Heat over medium heat and continuously stir with a sauce whisk for 10 minutes or until the candy completely melts and is thoroughly mixed with the cream. Set aside to completely cool to room temp. (Be sure to not allow the mixture to come to a boil. You should only see steam coming from the liquid.)
3. Add heavy cream and vanilla to a large mixing bowl. Beat on high using a hand mixer until you get stiff peaks. Transfer the sweetened base to the whipped mixture and use a spatula to fold until thoroughly mixed.
4. Transfer to a loaf pan and cover with plastic wrap. Transfer to the freezer and freeze for 6 hours, best if overnight.
5. Serve in bowls or waffle cones. Enjoy!
Tips and Tricks
- Store leftovers in an airtight container in the freezer for up to 2 weeks.
- Beat the cream base using a hand mixer until you get stiff peaks. The tiny air bubbles that form replicate the texture of churned ice cream. The end result is soft ice cream.
- Add more or less white rabbit candies for a sweeter or less sweet dessert.
Variations
- No white rabbit candies? Some recipes use condensed milk instead. The two taste very similar.
- Ice Cream Bars – Instead of pouring the mixture into a loaf pan, try a popsicle mold for a handheld treat.
- Milk – Some recipes use whipping cream instead of heavy cream. It has a lighter taste but it’s slightly harder to scoop.
Frequently Asked Questions
What flavor is white rabbit ice cream?
White rabbit flavor is best described as a milk vanilla flavor.
Where can I find White Rabbit Ice Cream bars?
You can find the ice cream bars at Costco.
Looking for More Dessert Recipes
- Churro Bites with Miso Caramel
- Strawberry Shortcake with Jasmine Whipped Cream
- Salted Caramel Popcorn
- Mango Sticky Rice
- Cinnamon Rolls with Heavy Cream
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White Rabbit Ice Cream
Equipment
- Loaf pan
- Sauce Whisk
Ingredients
Sweetened Base
- 50 pieces White Rabbit candy, wrapper removed
- 1 cup whole milk
- 1½ tablespoons 2% milk powder
- ¼ teaspoon xanthan gum
- ¼ teaspoon Diamond Crystal kosher salt
Cream Base
- 2 cups heavy cream, very cold
- 2½ teaspoons Madagascar pure vanilla extract, I use Nielson Massey
Instructions
- Add milk powder, xanthan gum and salt to a small bowl. Stir to combine. Set aside.
- In a medium saucepan, add White Rabbit candy and whole milk. Heat over medium heat and continuously stir with a sauce whisk for 10 minutes or until the candy completely melts and is thoroughly mixed with the cream. Set aside to completely cool to room temp. (Be sure to not allow the mixture to come to a boil. You should only see steam coming from the liquid.)
- Add heavy cream and vanilla to a large mixing bowl. Beat on high using a hand mixer until you get stiff peaks. Transfer the sweetened base to the whipped mixture and use a spatula to fold until thoroughly mixed.
- Transfer to a loaf pan and cover with plastic wrap. Transfer to the freezer and freeze for 6 hours, best if overnight.
- Serve in bowls or waffle cones. Enjoy!
