Pairing White Chocolate Ice Cream with delectable berries makes for a scrumptious dessert any time of year! But when temps really heat up, this luscious homemade ice cream will knock your socks off!

Break out your ice cream maker and pick up a few simple ingredients and your family will inhale their scoops of this frozen white chocolate dessert!

White Chocolate Ice Cream in a white bowl with blackberries and mint

Why You’ll Love this White Chocolate Ice Cream

Through a serendipitous turn of events, I received David Lebovitz’s delightful cookbook, The Perfect Scoop, as a gift. Ironically, I first made this dreamy white chocolate ice cream in the middle of winter! Though my common sense called for waiting until our temperatures broke freezing before making one of his luscious ice cream recipes, my family encouraged me to drag out my ice cream maker (affiliate links) despite the weather. This recipe was calling my name!

Needless to say, it did not disappoint. Thumbs up from even the pickiest members of the family. If you like white chocolate as much as I do, this ice cream needs to be on your must-make recipe list. I promise you’ll love it.

White Chocolate Ice Cream in a white leaf shaped bowl

Tips for Making the Best Ice Cream

The most difficult task was determining which ice cream recipe to make first. Katie and I voted for white chocolate, while Nick stood his ground choosing one of the three more traditional chocolate recipes.  So I did what any good mother would do: I made both.

  • Eyeing the recipe often gives a clue to success. Seeing this ice cream had 5 egg yolks, heavy cream and white chocolate assured me the results would be rich and creamy!
  • But the process requires a little finesse or you’ll end up with scrambled eggs!
  • First up, the vessel that came with your ice cream maker must be very cold. I make sure it’s been frozen for a full 24 hours.
  • Store your canister, wrapped in a plastic bag to prevent frost from developing, in the freezer so that you can make ice cream anytime the desire hits you!
  • The directions call to heat together the milk sugar and salt. This hot mixture is then added to whisked egg yolks. What can happen when a hot liquid is added to raw yolks? You got it: scrambled eggs!
  • Though this milk mixture is supposed to be warm, not boiling hot, you still must be careful to add the milk very slowly while whisking constantly.
  • PRO-Tip: Not necessary, but I find it useful to transfer the heated milk mixture to a 4-cup Pyrex measuring cup. This lets you control your pour more easily.
  • You do use a wire sieve (affiliate link) to strain this mixture which will remove any small egg bits. But the more yolk that’s incorporated into the ice cream, the better mouth feel the ice cream will have.
  • Refrigerating the custard (egg and cream mixture) ensures that the mixture is cold enough to solidify in your ice cream maker. Whether the flavor is enhanced or the ice cream is creamier after the long chilling time, neither has been scientifically proven.
  • So just make sure your mixture is nice and cold before processing which may take only 6-8 hours instead of overnight. But longer is always safest.
  • If you’re adding nuts, toffee bits, chocolate chips, etc., they don’t need to be added until the ice cream is almost finished churning. Vanilla or other flavorings should be added just before churning.
  • Store your ice cream covered with plastic (or in a container with a tight lid) for up to 1 week.
White Chocolate Ice Cream scoops in a white ceramic bowl with berries and mint

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It’s great fun to experiment with homemade ice cream. This white chocolate ice cream is fabulous topped with berries, berry sauce, hot fudge, caramel sauce or anything your heart desires!

This white chocolate ice cream recipe was first shared in 2011. The photos and text were updated in 2019. 

White Chocolate Ice Cream scoops in a white ceramic bowl with berries and mint

White Chocolate Ice Cream

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Yield 1 quart

A luscious, rich ice cream flavored with white chocolate!


  • 8 ounces white chocolate, chopped
  • 1 cup whole milk
  • 2/3 cup sugar
  • Pinch of salt
  • 5 egg yolks
  • 2 cups heavy cream


Put the chopped white chocolate in large bowl and set aside.

Heat milk, sugar and salt in saucepan until warm to the touch.

In another bowl, whisk together the egg yolks, then slowly add the warm milk mixture while whisking continuously.

Return mixture to pan and cook until the mixture thickens.  Pour hot mixture through sieve onto chocolate.  Stir till chocolate is smooth and melted.  Add cream.

Refrigerate overnight or until mixture is very cold.   Pour into ice cream maker process via the manufacturer's instructions.

When frozen, scrape into a freezer safe container with a lid, cover and keep in the freezer until ready to serve.

Serve with fudge sauce, raspberry sauce or fresh berries.


Recipe adapted from David Lebovitz

Nutrition Information:



Serving Size:

1 scoop

Amount Per Serving: Calories: 473Total Fat: 34gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 192mgSodium: 77mgCarbohydrates: 37gFiber: 0gSugar: 37gProtein: 6g


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