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.

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