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

White Chocolate Ice Cream

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Pairing White Chocolate Ice Cream with a 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 treat!

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

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 recipe, my family encouraged me to drag out my ice cream maker 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 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 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 have 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

More Delicious Ice Cream Recipes:

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!

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

White Chocolate Ice Cream

A luscious, rich ice cream flavored with white chocolate!

  • Author: Liz Berg
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 1 quart 1x
  • Category: Dessert. Ice Cream
  • Method: Melting, Mixing, Heating, Churning
  • Cuisine: American

Ingredients

8 ounces white chocolate, chopped

1 cup whole milk

2/3 cup sugar

Pinch of salt

5 egg yolks

2 cups heavy cream

Instructions

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.

Notes

Recipe adapted from David Lebovitz

This white chocolate ice cream recipe was first shared in 2011. The photos and text were updated in 2019. This survey was done early in my blogging days!

Annie of Annie’s Dish tagged me in a recent post.  I have to answer 9 questions about myself.
So here it goes…

1. What do you refuse to eat?

Brains, organ meats…but I will try most everything else once.

2. What is the most ethnic dish you have ever made?

I rarely make anything very exotic…paella? samosas? Dorie’s Vietnamese soup?

3. Salt or Sweet?

I love salt, but not the poofiness it give me!

4. What kitchen gadget can you not live without?

Just one?  My santoku knife

5. Last restaurant you ate at?

Recess: Greg Hardesty’s culinary playground

6. Where would you like to live if you could move anywhere in the world?

Where ever my family and friends are…so for now, Indianapolis.  But I wouldn’t mind jetting to Aspen in the summer, Charleston in the winter, and Tuscany when the mood strikes…

7. What is your blog about?

Sharing decadent desserts that I make for my family and friends…I’ve added in savory recipes, too, as I try to remain a skinny chick and too many tempting goodies around the house can be detrimental to that goal…

8. Do you have pets?

A sweet yellow lab named Lambeau…in case you aren’t familiar with the Super Bowl champion Green Bay Packers, their stadium is Lambeau Field; and Miss Lambeau was named for Curly Lambeau.  Her name is not the female version of Rambo…her only destructive behavior involves food, sticks and remote controls.

9. What’s the last city you visited?

I don’t think Ames, Iowa is really considered a city…so guess it was Chicago.

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45 comments on “White Chocolate Ice Cream”

  1. So beautiful looking…..I dont eat icecream doctor advice 🙁 but m so tempted now

  2. I retweeted your tweet: http://twitter.com/cspod/status/42177837154705408

    I wondered what kind of ice cream you were going to make. Isn’t David Lebovitz’s book terrific? I’m looking forward to fresh fruit season so that I can make fruit ice cream. And I swear that you get better raspberries in Indy than I can get here.

  3. This looks amazing! I’ve never had white chocolate ice cream, but now I am desperate to try! I don’t have an ice cream maker but with so many delicious recipes showing up everywhere I’m going to have to invest for the summer I think!!

  4. I love your photos! The colors contrast so well! And, I love white chocolate!

  5. You will have to wipe the drool off my computer raspberrys are my favorite, what a bonus with this ice cream its just gorgeous!

  6. This looks delicious Lizzy!
    Lovely pics! Ice cream is not easy to photograph well…great job.

  7. Hi Lizzy-Now you have me drooling. I could make ice cream just about every day in S. Florida, but I try to stay away from all the sweets. Your white chocolate ice cream is so tempting, and decadent. Perfect choice with the raspberry topping.
    Toni is such a lovely and generous lady, and her blog is so beautiful with all the amazing things she shares with us.
    Annie is a sweetheart, she does have such delicious baking goodies. I follow both Toni, and Annie, and it’s nice to have such circle of friends like you, along with all the others.
    Thanks for sharing this yummy ice cream!

  8. A white chocolate ice cream must be a pure delight! Nice!

  9. Red and white! I love it.

  10. Those are two of my favorite flavors – white chocolate and raspberry – yum!! I see I’m gonna have to get that book…lol
    Also, so nice to get to know you better! 🙂
    Brandie

  11. Oh, thanks, everyone!!! This was the BEST dessert I’ve had in ages…truly top notch~

  12. Beautiful!

  13. elegant and im sure its delicious!

  14. Looks absolutely scrumptious. We’re huge ice-cream lovers in our house and the fact that it uses up egg yolks so that I can use the whites for macarons, i’m an even bigger fan! David Lebovitz’s book is fabulous and your photos look just great.

  15. Ugh, google ate my comment!
    But this ice cream looks great!! The raspberry sauce on top looks perfect 🙂

  16. Thanks, everyone!!! I so appreciate all your comments and encouragement…it means so much 🙂

  17. Lizzy – This is beautiful! You can’t go wrong w/ anything white chocolate or from David Lebovitz! 🙂

    P.S. I haven’t forgotten your request about the “Stay in Touch” widget in the side column. I’ll send you an email shortly.

  18. I just received David’s The Perfect Scoop from a friend and I can’t wait to try some of the recipes, but I want to get an ice cream maker first. I love your photos. How on earth did you get such a perfect ice cream ball?!

  19. I’ve never been a big fan of chocolate ice cream, but I’ve never tried a white chocolate variety. I bet this is right up my alley 🙂 And the raspberry sauce is such an awesome touch!

  20. Oh my my my… delicious flavors, Liz! I am reading this at 11 pm… I wish it was 11 am so I could crank up that ice cream maker asap.

  21. Your white chocolate ice cream is so beautiful. The raspberry sauce adds such a nice color! This just sounds incredibly delicious, I love white chocolate and raspberries! 🙂

  22. Oh, thank you all!!!! Elaine, I just popped the soft, freshly made ice cream in the freezer for a couple hours and it scooped out beautifully. This one didn’t get rock hard like some homemade ice creams.

  23. delicious ice cream love the raspberry sauce you put

  24. Thank you, friends!!!

  25. Oh, this means I will be pulling out the ice cream maker.That thing needs to earn its keep! Seriously this looks wonderful!

  26. I don’t think I’ve ever tried White Chocolate ice cream. I bet it’s heavenly paired with raspberries.

    I’d love for you to stop by and share this recipe on my Sweet Tooth linky! http://alli-n-son.com/2011/03/03/monster-cookies/

  27. Thanks, my friends! Alli, I appreciate the invitation and will stop by to share ~

  28. Yum! Thanks, Liz, for joining in the Food on Friday fun yet again. Cheers

  29. Pingback: White Chocolate Ice Cream - My Tasty Things

  30. White chocolate icecream sounds so good – I would have some even though it is the middle of winter here.

  31. This sounds fabulous! I never thought of white chocolate ice cream. This is genius Liz! YUM & PInning! 😉

  32. The white chocolate flavor is so nice in ice cream. Great tip about the sieve – it makes a difference!

  33. Liz, this white chocolate ice cream looks so creamy and dreamy! Absolutely delicious!

  34. Love the combo of white chocolate with a rich, homemade ice cream. Do you have any suggestions if someone doesn’t have an ice cream maker? Is there a ‘no churn’ version of this, or is the ice cream maker essential? 🙂

    • Hi, Chrissy,

      Most no-churn ice creams I’ve made involved sweetened condensed milk, so it would have to be a totally different recipe. I think instead of trying to adapt this recipe. I’d heat the amount of whipping cream called for in the a no-churn vanilla ice cream recipe, add chopped white chocolate and stir until melted. Chill and whip. Mix the white chocolate whipped cream into the recipe instead of the plain whipped cream that’s typically in a no-churn recipe. You’ve made me hungry just thinking about it! Warning, though—it could be VERY sweet with both sweetened condensed milk and white chocolate! Not necessarily a bad thing.

  35. I admit that I am not a fan of white chocolate but ice cream might change my mind!

  36. Oh my Liz … this ice cream looks so creamy and smooth. I bet the flavor is fantastic! Such a great make-ahead dessert for the upcoming 4th of July! Pinned 🙂

  37. I need to get out out my old ice cream maker and make this delicious looking ice cream.

  38. That’s a luscious and delicious scoop of ice cream. Never had an ice cream with white chocolate before. Sounds exciting

  39. What an awesome Idea white chocolate never even thought about that flavor before brilliant!

  40. Looks so very creamy, rich and absolutely irresistible, Liz.

  41. I love making ice cream in the summertime, and I especially love breaking out my ice cream maker. It’s such a fun project. This recipe sounds delicious and looks so pretty with the berries.

  42. Even though we enjoy ice cream all year round. I’m super excited about the season of homemade ice cream (Which I haven’t started yet). This ice cream looks and sounds superb: rich, silky, velvety, and luscious. Love the addition of white chocolate.

  43. Now that we are in the middle of June, it is high time that I pull out my ice cream maker. I have eaten white chocolate ice cream before but I have never attempted to make some – yours looks so creamy and utterly tempting that I would love to have some right now!

  44. Two scoops, please! This ice cream is just perfect for summer!

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