Baskin-Robbins Love Potion #31 Ice Cream Recipe

Love Potion #31 is a Baskin-Robbins flavour: white chocolate and raspberry ice creams with a raspberry swirl, chocolate chips and raspberry-filled chocolate hearts. This no-churn copy folds whipped cream into sweetened condensed milk, flavours half with melted white chocolate and half with a raspberry purée cooked down to a third of a cup, and layers them with jam and chocolate. It freezes in six hours.

What is in Baskin-Robbins' Love Potion #31

Baskin-Robbins described the flavour in January 2024, when it came back as the Flavor of the Month for February: white chocolate and raspberry flavoured ice creams with raspberry-filled chocolate-flavoured hearts, raspberry swirls and chocolate-flavoured chips. The same announcement says the flavour has been around for more than 20 years and is sold for a limited time.

The copy below rebuilds those five parts. It is not Baskin-Robbins' recipe, and MakeFoodLovely is not connected with Baskin-Robbins.

Recipe

Love Potion #31 Ice Cream

A no-churn reconstruction of Baskin-Robbins' Love Potion #31 — white chocolate and raspberry ice creams layered with raspberry jam, chocolate chips and raspberry-filled chocolate. About six cups.

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Prep

30 min

Cook

12 min

Total

7 hr 5 min

Serves

12

Cuisine

American

Ingredients

• 1 1/2 cups raspberries, fresh or frozen
• 2 tablespoons granulated sugar
• 4 ounces white chocolate, chopped
• 1 can (14 ounces) sweetened condensed milk
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 2 cups heavy cream, cold
• 1/4 cup raspberry jam
• 1/3 cup semi-sweet chocolate chips
• 3 ounces raspberry-filled chocolate, chopped

Instructions

1. Put a 9 by 5-inch loaf pan in the freezer. Simmer the raspberries with the sugar over medium heat for 5 minutes, crushing them, until they have broken down.
2. Press the raspberries through a fine sieve to remove the seeds. Return the purée to the pan and simmer it for 5 to 7 minutes, stirring, until it has reduced to about 1/3 cup. Cool it completely.
3. Melt the white chocolate in the microwave in 20-second bursts, stirring in between, and let it cool until barely warm.
4. Whisk the condensed milk, vanilla and salt in a large bowl. Whip the cream to stiff peaks, fold a third of it into the condensed milk to loosen it, then fold in the rest. Divide the mixture between two bowls.
5. Stir a few spoonfuls from one bowl into the white chocolate, then fold that back into the same bowl. Fold the raspberry purée into the other bowl.
6. Spoon the two mixtures into the cold pan in alternating dollops, in two layers. Between the layers and on top, dot the jam over the surface and scatter the chocolate chips and the chopped filled chocolate. Draw a knife through the pan twice.
7. Press plastic wrap onto the surface and freeze for at least 6 hours.

Nutrition

Calories:

390

Calculated from the ingredient quantities above using the USDA FoodData Central database, then divided by the number of servings. It is an estimate and will vary with the exact products you use.

Cooking the raspberries down

Raspberries are mostly water, and water freezes into ice crystals. Stirred into the cream as a raw purée, they make the raspberry half icy. Simmered down to a third of a cup, the same berries colour and flavour it without the ice.

Strain out the seeds before reducing; they are easier to remove while the purée is thin. Frozen raspberries work as well as fresh ones.

White chocolate without flecks

Melted white chocolate sets the moment it touches cold cream and breaks into hard flecks. Two steps prevent that: let the melted chocolate cool until it is barely warm, and stir a few spoonfuls of the cream mixture into it before folding it into the rest.

Use a bar, not chips. Chips are made to hold their shape and melt thick.

The chocolate hearts

For the raspberry-filled hearts of the description, the nearest thing in a shop is a raspberry-filled chocolate bar or filled chocolates, chopped to the size of a pea. Plain chocolate chips do the rest. Scatter both between the layers, so that every scoop gets some.

Scooping and keeping

Let the pan stand on the counter for 5 to 10 minutes before scooping. With plastic wrap pressed onto the surface, the ice cream keeps two weeks. It also works as the layer of an ice cream cake; the method is in the Gold Medal Ribbon ice cream.

Other Baskin-Robbins flavours on this site are the Cherries Jubilee and the Cookie Monster ice cream.