Prep Time 1 Hr 50 min
Cook Time N/A
Servings 40
Difficulty Moderate


  • 2 cups heavy cream
  • 1 tbsp. vanilla extract
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1 cup pureed fresh raspberries
  • 2 (7.25 oz.) bottles Smucker's® Magic Shell® Chocolate Fudge Flavored Topping
  • 2 tbsps. finely grated white chocolate


  • Step 1

    BEAT cream and vanilla in large bowl with electric mixer on medium-high speed until stiff peaks form. Fold in sweetened condensed milk and raspberry puree until completely blended. Pour into 2-quart freezer-safe container. Cover and freeze 4 hours or until firm.

  • Step 2

    LINE 4 plates with wax paper. Scoop ice cream into small metal scoop with 1-inch diameter, firmly pressing against side of container to pack ice cream in scoop. Drop onto prepared plate. Repeat to make a total of 40 scoops of ice cream, returning plates to freezer when necessary. Freeze until firm. Reserve remaining ice cream for another use.

  • Step 3

    LINE baking sheet with wax paper. Shake fudge topping for 20 seconds; pour into small bowl. Remove 10 scoops of ice cream from freezer. Dip into fudge topping, one at a time, to coat. Place on prepared baking sheet. Sprinkle immediately with white chocolate. Return to freezer. Freeze 30 minutes or until set. Repeat with remaining ice cream.

Serving size
(1 bon bon of 40)

  • Calories 120
  • Calories from Fat70g
  • Total Fat 8g
  • Saturated Fat 4g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 20mg
  • Sodium 25mg
  • Potassium 0mg
  • Total Carbohydrates 11g
  • Dietary Fiber 0g
  • Sugars 8g
  • Protein 1g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet

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