This rich and creamy white chocolate ice cream is what dreams are made of. Smooth scoops, easy enough prep, and only 6 ingredients make this recipe a winner!
Why this recipe works
This white chocolate ice cream recipe involves the use of an ice cream mixer to create dreamy, creamy scoops of white chocolate bliss which is a nice switch up from your classic everyday chocolate ice cream.
I stumbled upon this recipe from David Lebovitz’s Perfect Scoop and knew immediately I had to give it a try myself. Mind you, that was back in 2009 and I still reach for this recipe to this day – that’s how much we love it around here.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CHOCOLATE – You don’t have to use fancy white chocolate for this recipe, but you certainly can if you want. I used white chocolate baker’s squares and it came out beautifully.
HEAVY CREAM – Ice cream gets its creamy texture from its fat content. Therefore, if you substitute milk for the heavy cream, the texture of the finished ice cream will be less smooth and rich. I would suggest sticking to heavy cream for this recipe, but you can experiment if you wish.
How to Make White Chocolate Ice Cream
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Put the white chocolate pieces in a large bowl and set a mesh strainer over the top.
- Warm the milk, sugar, and salt in a medium saucepan. In a separate medium bowl whisk together the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
- Pour the custard through the strainer over the white chocolate. Stir until the white chocolate is completely melted and the mixture is smooth, then stir in the cream.
- Stir until cool over an ice bath.
- Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.
Frequently Asked Questions & Expert Tips
White chocolate ice cream is milky sweet and creamy in texture. It’s similar to vanilla ice cream but has more of a milky taste to it. If you enjoy white chocolate-coated goodies, you’ll love the flavor of this ice cream.
Homemade white chocolate ice cream will last for up to 2 weeks if stored properly in an air-tight container kept in the freezer. The shelf life of homemade ice cream is shorter compared to store-bought because there are no preservatives.
Serving Suggestions
White chocolate ice cream is the perfect base for a plethora of additions or toppings. It would be fantastic with a drizzle of strawberry, raspberry, or cherry syrup as well as fresh fruit like blueberries, blackberries, raspberries, and strawberries. More tasty toppings include mini chocolate chips, crushed wafers, or crumbled cake or brownie bits.
More Ice Cream Recipes
- No Churn Ice Cream
- Rocky Road Ice Cream
- Mint Chocolate Chip Ice Cream
- Nutella Swirl Cheesecake Ice Cream
- Peanut Butter Chocolate Chip Ice Cream
- Homemade Chocolate Ice Cream
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
White Chocolate Ice Cream
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 8 ounces white chocolate finely chopped
- 1 cup whole milk
- â…” cup granulated sugar
- pinch of salt
- 5 large egg yolks
- 2 cups heavy cream
Things You’ll Need
Before You Begin
- Ice cream gets its creamy texture from its fat content. Therefore, if you substitute milk for the heavy cream, the texture of the finished ice cream will be less smooth and rich. I would suggest sticking to heavy cream for this recipe, but you can experiment if you wish.
- Homemade white chocolate ice cream will last for up to 2 weeks if stored properly in an air-tight container kept in the freezer. The shelf life of homemade ice cream is shorter compared to store-bought because there are no preservatives.
- You don’t have to use fancy white chocolate for this recipe, but you certainly can if you want. I used white chocolate baker’s squares and it came out beautifully.
Instructions
- Put the chocolate pieces in a large bowl and set a mesh strainer over the top.
- Warm the milk, sugar, and salt in a medium saucepan. In a separate medium bowl whisk together the egg yolks.
- Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
- Pour the custard through the strainer over the white chocolate. Stir until the white chocolate is completely melted and the mixture is smooth, then stir in the cream. Stir until cool over an ice bath.
- Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.
Nutrition
This post originally appeared here on Sep. 17th, 2009 and has since been updated with new photos and expert tips. You may know this recipe from the photo below.
Amanda Davis
Latest posts by Amanda Davis (see all)
- Homemade Eggnog - December 9, 2024
- How to Make Bruschetta - December 5, 2024
- Christmas Tree Pull Apart Bread - December 2, 2024
SUGAR B says
Simply beautiful, Amanda. What else can I say?
Give me a spoon.
Troy says
I bet this would be absolutely heavenly on a double scoop cone with some raspberry sorbet…
Barbara Bakes says
It looks so smooth and creamy and delicious!
Culinary Cory says
Happy blogaversary! I love white chocolate and this looks fantastic. While I was in Columbus, OH recently I had homemade white chocolate ice cream with blueberry sauce swirled throughout. It was a wonderful treat while window shopping.
SiHaN says
i'm such a fan of white chocolate! that lokks amazing. I'm so going to try this soon!
Joelen says
This ice cream flavor sounds fantastic! I can even see it with other fruity flavors like raspberry – mmmm!
5 Star Foodie says
Wow, a white chocolate ice cream! That sounds absolutely heavenly, a must try for sure!
Amanda says
Jennifer and Debbie – thanks, it's wonderful! :)
mona – Believe it or not that only one I have ever tried is a Donvier. They retail for about $60, but I bought mine at a thrift store for $4.00 :) So be sure to check the thrift stores before you order or buy a new one. The Donvier has a metal canister that you put in the freezer for a minimum of 7 hours (I do it overnight). Then you put the frozen canister into the outer casing, add the paddle mixer, then the custard and the lid. You just give it a turn every 5 minutes until it's no longer liquid, then move the ice cream mixture to a container and freeze.
Sere – Fabulous! Hope you enjoy it, be sure to let me know if you make it :)
Sere says
oh god, do you read minds??????????????
I WAS REALLY LOOKING FOR THIS RECIPE! i've look for it for weeks! and now you've posted it!
thank you soooo much! :)
Sere
mona says
Which Ice-Cream maker do you recommend me? Thanks.
Debbie says
Amanda that ice cream looks fantastic. I love the flavor. I don't think I have ever had white chocolate ice cream and now I am dying for some!
Jennifer says
YUM!!!!!!!!!! This looks sooo good and I can just imagine what perfect things this would pair with!
Amanda says
Thanks all, you'll love it if you try it :)
Ingrid says
Oh, I make this for my one twin and I will be his hero for sure! He is a fiend for anything white chocolate.
~ingrid
Shelly says
I just received an ice cream maker this week and started off making vanilla and it was oh so good. Can't wait to try this.
Peggy Bourjaily says
I'm not usually a fan of white chocolate, but I feel that making an ice cream of it would be heavenly especially with fruit compote. I've got to try this before all of the berries disappear from the market.
Frieda says
Thanks for another great recipe~
Chow and Chatter says
this looks divine i really need to make ice cream one of these days
rebecca
Jane (Frugal Fine Living) says
Wow! That looks fabulous! I love white chocolate.
Jane
lisaiscooking says
I just finished reading that book, and I'm a white chocolate fan too! Looks fantastic.