Creamy and sweet, white chocolate ice cream is a summer dream! Use this is a base for fruity add-ins or keep it plain for a strong white chocolate flavour.
If you love white chocolate, you’ll love this white chocolate ice cream! With just 6 ingredients, it’s a deliciously simple dessert for warm summer days.
With no need to thaw before scooping, this is about as easy as it gets for homemade ice cream. Try adding some fruit to the mix or enjoy as is.
Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.
Ingredients
Method
Add the egg yolks and sugar to a heat-safe mixing bowl. Whisk to combine, until well mixed and lightened in colour. Set aside.
Add the chopped chocolate to another heat-safe bowl and set aside.
Pour the milk, cream, and vanilla into a saucepan. Heat over medium, stirring frequently, until almost boiling (once it starts to bubble, turn off the heat).
Slowly pour ¼ cup of the hot milk into the sugar mixture, stirring as you pour. This tempers the eggs, preventing curdling. Add the remaining milk in a low stream, stirring constantly, until fully incorporated.
Pour the milk mixture back into the saucepan. Cook over low heat, stirring constantly, until thickened. This should take about 10 minutes, and the custard is ready when it coats the back of a wooden spoon.
Pour the hot custard mixture over the chopped chocolate. Let it rest for 30 seconds before stirring to incorporate. Cover and set aside to cool at room temperature.
Once the custard has cooled, cover and place it into the refrigerator to chill for about two hours. Once chilled, it should be thickened and cold to the touch.
Pour the chilled custard into your ice cream maker and churn according to manufacturer’s instructions. Once the ice cream has churned, scoop it into a freezer safe container to freeze fully. This will take longer than normal due to the white chocolate.
Once the ice cream is frozen through, scoop and serve. It will keep for up to a month in a sealed container in the freezer.
Tips and Notes
The high fat content in the white chocolate makes this easily scoop-able straight from the freezer. You can thaw in the fridge for a few minutes beforehand, but you shouldn’t need to.
Make sure your custard base is completely chilled before churning, as that same fat content does mean that the ice cream needs a little longer to freeze completely. Don’t worry if it doesn’t get as hard as usual during churning, it’ll still be good once it does freeze fully.
If you cook the custard on too high a temperature and it curdles slightly, you can try to fix it by immediately setting the base of the saucepan into cold water and whisking rapidly. This won’t work if it’s scrambled, but will reduce small lumps enough to continue with the ice cream.
The white chocolate pieces may not melt fully, but that’s fine! Then you get a handful of chocolate chunks in the mix. You can also add extra white chocolate pieces if you want it visible, but it can get a little waxy when frozen.
Substitutions
Sub a good plant-based cream and vegan chocolate for a dairy-free option. You can also use 100% full-fat coconut milk (cream only) to replace both the milk and cream.
Try adding raspberry or strawberry jam, fresh fruit pieces, or a compote for a fruity twist.
White sugar and cane sugar can be used interchangeably for this recipe.
More Ice Cream Recipes
Coconut Pineapple Ice Cream
Lemon Meringue Ice Cream
Orange Sherbet
Mint Oreo Ice Cream
Three Ingredient Chocolate Coconut Milk Ice Cream
Recipe
White Chocolate Ice Cream
Description
Equipment
- Measuring cups and spoons or a digital kitchen scale
- Mixing bowl must be heat-safe
- Whisk
- Small saucepan
- Wooden spoon
- Ice cream maker
- Ice cream scoop
Ingredients
- 3 large egg yolks
- ½ cup sugar
- 1 cup whole milk
- 1 cup whipping cream
- 1 teaspoons vanilla, optional
- 7 oz. white chocolate, finely chopped
Instructions
- Add the egg yolks and sugar to a heat-safe mixing bowl. Whisk to combine, until well mixed and lightened in colour. Set aside.
- Add the chopped chocolate to another heat-safe bowl and set aside.
- Pour the milk, cream, and vanilla into a saucepan. Heat over medium, stirring frequently, until almost boiling (once it starts to bubble, turn off the heat).
- Slowly pour ¼ cup of the hot milk into the sugar mixture, stirring as you pour. This tempers the eggs, preventing curdling. Add the remaining milk in a low stream, stirring constantly, until fully incorporated.
- Pour the milk mixture back into the saucepan. Cook over low heat, stirring constantly, until thickened. This should take about 10 minutes, and the custard is ready when it coats the back of a wooden spoon.
- Pour the hot custard mixture over the chopped chocolate. Let it rest for 30 seconds before stirring to incorporate.
- To quickly cool the custard, pour it into a heat-safe bowl and place it into an ice bath, stirring to speed cooling even more. It should come to room temperature in a few minutes. Alternatively, cover and set aside to cool.
- Once the custard has cooled, cover and place it into the refrigerator to chill for about two hours. Once chilled, it should be thickened and cold to the touch.
- Pour the chilled custard into your ice cream maker and churn according to manufacturer’s instructions.
- Once the ice cream has churned, scoop it into a freezer safe container to freeze fully. This will take longer than normal due to the white chocolate.
- Once the ice cream is frozen through, scoop and serve. It will keep for up to a month in a sealed container in the freezer.
Laura Greenfield says
This makes a perfect white chocolate ice cream. The white chocolate really makes the custard creamy. I have made it a couple of times. Over the holidays, I substituted peppermint extract for vanilla and added crushed peppermint candy to the custard in the ice cream maker’s final cycle. Perfect! Best white chocolate and peppermint ice cream I have ever had. My family loved it and keep asking when I will make it again. Making more this weekend. Thanks for the recipe!
Alexandra Daum says
Thanks Laura, so glad you like it. Peppermint sounds like a great addition.