White Rabbit Ice Cream is a nostalgic and creamy dessert inspired by the iconic Chinese White Rabbit candy. Infused with the signature milky, sweet flavor of the candies, this frozen dessert is smooth and creamy with subtle hints of vanilla.
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What is White Rabbit candy?
White Rabbit is a classic milk candy from China, invented in the 1940's.
It is loved for its creamy sweetness and soft texture.
Wrapped in a distinct layer of edible rice paper, the candy has a distinct chewy texture and milky, sweet taste.
Why you'll love this recipe
Delicious: the subtle, sweet milky flavor of White Rabbit melts right into the ice cream base.
Easy to make: the recipe is simple and requires only a few ingredients.
Unique: a fun, unique flavor that is very similar to vanilla ice cream or vanilla ice milk.
Ingredients you'll need
- whole milk: I suggest dairy milk for the best flavor; you can also use coconut milk
- heavy whipping cream: cold; at least 36% milkfat (MF)
- White Rabbit candies: unwrapped (you can leave the edible paper on)
- egg yolks: adds richness to the ice cream custard; save the egg whites to make pavlova or meringue
- granulated sugar: for whisking the egg yolks
- fine sea salt: to balance the flavor
- vanilla extract: adds more flavor to the ice cream base
Where to find?
You can find White Rabbit candies packaged in Asian supermarkets.
How to make White Rabbit ice cream at home
Pour cold heavy cream into a freezer-safe container. Set aside. (Step 1 below)
In a small saucepan over low heat, combine White Rabbit candies and milk, stirring until fully melted and smooth. (Step 2 below)
In a heat-safe bowl, whisk together egg yolks with sugar, salt and vanilla until pale and lightened. (Step 3 below)
Gradually pour the warmed White Rabbit-milk mixture (Step 4 below) into the egg yolk mixture, while constantly whisking (known as tempering the eggs). (Step 5 below)
Pour the mixture back into the saucepan and cook over low-medium heat, until the custard thickens. (Step 6 below)
When you can draw a line on the back of a spatula or wooden spoon, the ice cream mixture is ready. (Step 7 below)
Remove from heat.
Pour the mixture through a sieve into the cold heavy cream. (Step 8 below)
Give the mixture a stir and cover.
Place into the refrigerator to chill for at least 6-8 hours, or overnight.
Churn the ice cream according to your ice cream manufacturer's instructions.
Freeze the ice cream for at least 6-8 hours, or until firm.
How to serve
Serve the White Rabbit ice cream in waffle cones, or in bowls.
Pair with Crispy Egg Roll Biscuits for extra crunch and texture, or red bean paste or black sesame paste for contrast in flavor.
It would also be delicious paired with Matcha Bingsu (green tea shaved ice), or in an affogato.
How to store
Keep the White Rabbit ice cream in the freezer until ready to serve.
Store for up to 3 months in an airtight, freezer-safe container.
Expert tips
Melt the candies on low heat: White Rabbit candies are chewy and can clump up if heated up too quickly.
Prefer it a little more sweeter? melt a few more White Rabbit candies into the milk.
Add green tea: make a Matcha White Rabbit ice cream variation with green tea powder.
Completely chill the base: letting the custard base chill overnight helps develop the best flavor and texture.
Other White Rabbit recipes you may like
Did you make this recipe?
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White Rabbit Ice Cream (Small Batch)
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For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
- 200 ml heavy whipping cream cold, (36% milkfat)
- 200 ml whole milk
- 50 g White Rabbit candies about 10 pieces, unwrapped
- 2 egg yolks
- 15 g granulated sugar
- ⅛ teaspoon fine sea salt
- ½ teaspoon vanilla extract
Instructions
- Pour cold heavy cream into a freezer-safe container. Set aside.
- In a small saucepan over low heat, combine White Rabbit candies and milk, stirring until fully melted and smooth.
- In a heat-safe bowl, whisk together egg yolks with sugar, salt and vanilla until pale and lightened.
- Gradually pour the warmed White Rabbit-milk mixture into the egg yolk mixture, while constantly whisking (known as tempering the eggs).
- Pour the mixture back into the saucepan and cook over low-medium heat, until the custard thickens.
- When you can draw a line on the back of a spatula or wooden spoon, the ice cream mixture is ready.
- Remove from heat.
- Pour the mixture through a sieve into the cold heavy cream.
- Give the mixture a stir and cover.
- Place into the refrigerator to chill for at least 6-8 hours, or overnight.
- Churn the ice cream according to your ice cream manufacturer's instructions.
- Freeze the ice cream for at least 6-8 hours, or until firm.
Notes
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Ben | Havocinthekitchen
Another great dessert with these candy - I bet they add an extra milky / creamy flavour. Now, you could make White Rabbit milkshake - you have both the milk and ice cream 🙂
Michelle
Thank you Ben! Aha, a White Rabbit milkshake would be a wonderful idea! 😀
David @ Spiced
I'm not familiar with White Rabbit, but I do know I love all things vanilla. I need a bowl of this ice cream in my life...like tonight!
Michelle
Yes, you definitely should make it, David! 😀 It's so creamy and full of vanilla flavor.
Dawn
I've heard about those white rabbit candies, but have never tried them. Such a fun idea to incorporate them into ice cream. It looks SO creamy. With the sun shining today (yay!) I could certainly go for a scoop or two!
Michelle
Thanks Dawn, the creaminess of the candy really does play well in the ice cream! Definitely a good idea to get a scoop or two with the bright, sunny weather we're enjoying! 🙂