White Chocolate Ice Cream
This post may contain affiliate links. Please read our disclosure policy.
Get ready for a taste of pure bliss with this white chocolate ice cream! It's dreamy, creamy, and absolutely heavenly. Plus, it's a breeze to make with less than ten ingredients. So, grab your spoons and dig into this melt-in-your-mouth delight!
Want the scoop on more delicious ice cream flavors? Make strawberry ice cream or chocolate chip cookie dough ice cream next!
White chocolate lovers, rejoice! This homemade white chocolate ice cream recipe is everything you want it to be. Just like white chocolate, it's smooth, sweet, and buttery! Encapsulating the dreamy and luscious flavor of white chocolate, this recipe just makes it scoopable. It's the perfect sweet treat for summer and also an ideal canvas to mix in berries or other treats.
Ingredients notes
This white chocolate ice cream uses just nine ingredients ā and naturally, two of them are white chocolate! Gather these items:
- White chocolate: Use some regular white chocolate AND white chocolate chips!
- Other ingredients: Egg yolks, granulated sugar, whole milk, salt, white chocolate, heavy cream, and vanilla extract.
How to make white chocolate ice cream
Crafting up this creamy, buttery white chocolate ice cream is super easy ā make a simple custard, let the ice cream maker do its thing, and pop it in the freezer! If you want to serve this on a particular occasion, make it the day before so it has time to set! This is how it's done:
- Make custard: Combine the egg yolks and sugar in a bowl. Then, heat the milk in a pot with the salt until it gently starts steaming. Now, slowly pour that warm milk into your egg mixture, whisking as you go. You want it to get nice and thick.
- Finish ice cream base: Sieve the custard and add the chopped white chocolate, stirring until it melts into the custard. Add in the heavy cream and a splash of vanilla for that extra richness. Cover the surface with parchment paper and pop it in the fridge for at least six hours.
- Churn: Grab your chilled ice cream maker bowl and transfer the mixture, churning according to the manufacturer's instructions. Add the white chocolate chips 30 seconds before it finishes churning.
- Freeze: Transfer the soft-serve white chocolate ice cream to a loaf pan, placing a piece of parchment paper on top. Pop it in the freezer until it becomes solid, then scoop it up!
Variations to try
White chocolate makes for a really versatile base ā it's creamy and slightly buttery, and many other flavors meld into it seamlessly. You can mix items in while it's a custard, or in the final stages of churning, or sprinkle them on as toppings. Here are some easy variations:
- White chocolate raspberry ice cream: Raspberry and white chocolate are the best of friends ā the tart berries meld perfectly with the sweet white chocolate. Mix some raspberries in during the final stages of churning. This also works really well with strawberries, cherries, or blueberries!
- White chocolate raspberry truffle ice cream:Ā This flavor of ice cream is made by Haagen-Dazs, and it's popular for a reason! Add chocolate truffles and raspberries in the final stages of churning for a decadent and indulgent dessert!
- White chocolate macadamia ice cream: Macadamia has a rich, buttery flavor, just like white chocolate does. Add some nuttiness and crunch while adding the complementary flavor of macadamia.
- White chocolate lemon ice cream: Add lemon zest to the custard base and a splash of lemon juice for a bright and citrusy flavor that balances the sweetness of the white chocolate.
- White chocolate coconut ice cream:Ā Add some coconut flakes for flavor and a slight textural contrast.
- Double chocolate ice cream: Add some milk or dark chocolate chips alongside the white chocolate chips to make double chocolate ice cream!
What to serve with white chocolate ice cream
Enjoy your white chocolate ice cream in a bowl or in a waffle cone! White chocolate is very versatile, pairing well with lots of other ingredients, so it's easy to customize it with fun toppings.
Drizzle some cherry sauce on top, or add a spoonful of maple peach compote for a fruity addition. Scottish shortbread adds a textural contrast, as will these white chocolate cranberry cookies. For a decadent treat, enjoy it with warm chocolate rhubarb brownies. If you're enjoying your white chocolate ice cream in the colder months, whip up a spiked hot chocolate to enjoy it with.
Recipe FAQs
What kind of container should I use to freeze the ice cream?
You'll need a freezer-safe container. You can use an old ice cream container and repurpose it with your homemade ice cream! We also like using a loaf pan.
How do I store leftover white chocolate ice cream?
Homemade ice cream will keep for up to two weeks in a sealed container in the freezer. While it is safe to eat after that point, the texture and flavor change over time.
How do I make white chocolate ice cream without an ice cream machine?
You can use the no-churn method to make this without a machine! It takes a little bit of extra work, but it's very much achievable. Here's what to do: pour the white chocolate ice cream into a shallow pan and put it into your freezer. After 30 minutes, use a fork to scrape and mix up the ice cream, breaking up the ice crystals. Put it back into the freezer, then half an hour later, scrape and mix it again. Keep repeating these steps until you have ice cream. It usually takes between 2-3 hours.
How do I make this without eggs?
Making ice cream without egg yolks is more like making frozen milk than ice cream. Egg yolks contain fat and protein, which makes the ice cream creamier, gives it more body, makes it last longer in the freezer without becoming icy, and adds flavor. In our birthday cake ice cream recipe, we used cream cheese and cornstarch instead of egg. If you're not able to eat eggs, have a look at that recipe!
White Chocolate Ice Cream Recipe
Ingredients
- 4 large egg yolks
- Ā½ cup granulated sugar
- 1 Ā½ cups whole milk
- Ā½ teaspoon salt
- 4 ounces white chocolate (finely chopped)
- 1 Ā½ cups heavy cream
- 1 teaspoon pure vanilla extract
- Ā¾ cup white chocolate chips
Instructions
- In a large bowl, whisk the egg yolks and granulated sugar until well combined and pale yellow.Ā
- Heat the milk and salt in a medium-sized pot over medium heat until gently steaming. Pour the warm milk into the eggs and whisk well. Return it to the pot and cook, stirring constantly, until the custard has thickened enough to coat the back of a spoon.4 large egg yolks, Ā½ cup granulated sugar, 1 Ā½ cups whole milk, Ā½ teaspoon salt
- Pour the custard through a fine-mesh sieve to remove any egg pieces. Next, add the chopped chocolate and stir until it has completely melted. Add the heavy cream and vanilla and stir to combine. Press a piece of parchment paper onto the surface of the custard ā to prevent it from forming a skin ā and chill until completely cold, at least 6 hours.Ā4 ounces white chocolate, 1 Ā½ cups heavy cream, 1 teaspoon pure vanilla extract
- When the custard is very cold, churn it until it has a soft serve consistency, usually 16-20 minutes. Add the white chocolate chips and let your ice cream maker run for 30 seconds to mix them.ĀĀ¾ cup white chocolate chips
- Transfer the soft-serve white chocolate ice cream to a loaf pan, (if you'd like, top with some extra white chocolate chips), press a piece of parchment paper on top, and freeze until solid ā at least 6 hours. Then scoop and enjoy.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
For more inspiration, check out all of our dessert recipes!