Homemade White Chocolate Ice Cream Recipe – Creamy

White chocolate ice cream is a luxurious and creamy dessert that is perfect for any occasion. The rich, buttery taste of white chocolate combined with the smooth texture of homemade ice cream makes this recipe a crowd-pleaser. Unlike traditional chocolate, white chocolate offers a milder sweetness and a velvety texture, making it ideal for ice cream. Whether you’re making it for a summer gathering or a cozy dessert in winter, this homemade white chocolate ice cream is sure to impress.

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Nutritional Information (Per Serving)

• Calories: 320 kcal
• Carbohydrates: 29g
• Protein: 5g
• Fat: 21g
• Saturated Fat: 12g
• Cholesterol: 90mg
• Sodium: 60mg
• Sugar: 25g
• Calcium: 100mg

Prep Time, Cooking Time, and Servings

• Prep Time: 15 minutes
• Active Time: 20 minutes
• Resting Time: 4 hours (chilling & freezing)
• Total Time: 4 hours 35 minutes
• Servings: 6
• Cuisine: American, French
• Course: Dessert

Equipment Needed

• Medium saucepan
• Mixing bowls
• Whisk
• Ice cream maker
• Heatproof spatula
• Fine-mesh strainer
• Airtight container for storage

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 4 oz white chocolate, finely chopped
• ¾ cup granulated sugar
• 4 large egg yolks
• 1 tsp vanilla extract
• ¼ tsp salt

Instructions

Step 1: Prepare the White Chocolate Mixture

1. In a medium saucepan, combine the heavy cream and whole milk.
2. Heat the mixture over medium heat until it begins to steam but does not boil.
3. Add the chopped white chocolate and stir until completely melted and smooth. Remove from heat.

Step 2: Prepare the Egg Yolk Mixture

4. In a separate mixing bowl, whisk together the egg yolks, granulated sugar, and salt until the mixture turns pale and slightly thick.
5. Gradually pour about ½ cup of the warm white chocolate mixture into the egg yolk mixture while whisking continuously to temper the eggs.
6. Slowly add the tempered egg mixture back into the saucepan with the remaining white chocolate mixture, stirring constantly.

Step 3: Cook the Custard Base

7. Place the saucepan back over low heat and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5–7 minutes). Do not let it boil.
8. Remove from heat and stir in the vanilla extract.
9. Strain the mixture through a fine-mesh strainer to remove any cooked egg bits and ensure a silky texture.

Step 4: Chill the Mixture

10. Pour the custard into a clean bowl and let it cool to room temperature.
11. Cover with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming.
12. Refrigerate for at least 2 hours or until completely chilled.

Step 5: Churn the Ice Cream

13. Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions (usually 15–20 minutes) until it reaches a soft-serve consistency.

Step 6: Freeze and Serve

14. Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up.
15. Scoop and serve with white chocolate shavings or fruit for garnish.

Tips for Best Results

• Use high-quality white chocolate for the best flavor.
• If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze, stirring every 30 minutes until smooth.
• Add mix-ins like chopped nuts or caramel swirls for extra texture.

This homemade white chocolate ice cream recipe is a decadent and easy-to-make treat that will delight any dessert lover. Enjoy!

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Ashley Doyle

I am Ashley Doyle, Senior Specialist in Food & Policy at The Humane Society of the United States and editor at airfryermama.com. I am passionate about transforming our global food system by promoting delicious, climate-friendly, plant-based foods. After transitioning from law to food and public policy, I now work with major food service companies to develop plant-based initiatives and animal welfare policies. My goal is to drive institutional change to combat climate change and improve our food system.