Get ready for a taste of pure bliss with this white chocolate ice cream! It’s dreamy, creamy, and absolutely heavenly. Plus, it’s a breeze to make with fewer than ten ingredients. So, grab your spoons and dig into this melt-in-your-mouth delight!
White chocolate lovers, rejoice — this homemade white chocolate ice cream is everything it promises to be. It’s smooth, sweet, buttery, and incredibly creamy, capturing that dreamy white chocolate flavor in perfectly scoopable form. It’s a standout summer treat on its own and a great base if you want to fold in berries or other mix-ins.
The recipe keeps things simple, using just nine ingredients, with white chocolate doing double duty for maximum flavor. A classic custard base of egg yolks, milk, sugar, and cream creates that rich, silky texture, while vanilla and a pinch of salt round everything out. The result is luscious, elegant ice cream that feels indulgent without being fussy.
Variations to try
White chocolate makes for a really versatile base – it’s creamy and slightly buttery, and many other flavors meld into it seamlessly. You can mix items in while it’s a custard, or in the final stages of churning, or sprinkle them on as toppings. Here are some easy variations:
- White chocolate raspberry ice cream: Raspberry and white chocolate are the best of friends – the tart berries meld perfectly with the sweet white chocolate. Mix in some raspberries or raspberry jam during the final stages of churning.
- White chocolate macadamia ice cream: Macadamia has a rich, buttery flavor, just like white chocolate does. Add some nuttiness and crunch while adding the complementary flavor of macadamia.
- White chocolate lemon ice cream: Add lemon zest to the custard base and a splash of lemon juice for a bright and citrusy flavor that balances the sweetness of the white chocolate.
- Double chocolate ice cream: Add some milk or dark chocolate chips alongside the white chocolate chips to make double chocolate ice cream!
What kind of container should I use to freeze the ice cream?
You’ll need a freezer-safe container. You can use an old ice cream container and repurpose it with your homemade ice cream! We also like using a loaf pan.
How do I store leftover white chocolate ice cream?
Homemade ice cream will keep for up to two weeks in a sealed container in the freezer. While it is safe to eat after that point, the texture and flavor change over time.
How do I make white chocolate ice cream without an ice cream machine?
You can use the no-churn method to make this without a machine . Here’s what to do: pour the white chocolate ice cream into a shallow pan and put it into your freezer. After 30 minutes, use a fork to scrape and mix up the ice cream, breaking up the ice crystals. Put it back into the freezer, then half an hour later, scrape and mix it again. Keep repeating these steps until you have ice cream. It usually takes between 2 and 3 hours.
White Chocolate Ice Cream Recipe
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Ingredients
- ▢ 4 large egg yolks
- ▢ ½ cup granulated sugar
- ▢ 1 ½ cups whole milk
- ▢ ½ teaspoon salt
- ▢ 4 ounces white chocolate (finely chopped)
- ▢ 1 ½ cups heavy cream
- ▢ 1 teaspoon pure vanilla extract
- ▢ ¾ cup white chocolate chips
Instructions
- In a large bowl, whisk the egg yolks and granulated sugar until well combined and pale yellow.
- Heat the milk and salt in a medium-sized pot over medium heat until gently steaming. Pour the warm milk into the eggs and whisk well. Return it to the pot and cook, stirring constantly, until the custard has thickened enough to coat the back of a spoon. 4 large egg yolks, ½ cup granulated sugar, 1 ½ cups whole milk, ½ teaspoon salt
- Pour the custard through a fine-mesh sieve to remove any egg pieces. Next, add the chopped chocolate and stir until it has completely melted. Add the heavy cream and vanilla and stir to combine. Press a piece of parchment paper onto the surface of the custard – to prevent it from forming a skin – and chill until completely cold, at least 6 hours. 4 ounces white chocolate, 1 ½ cups heavy cream, 1 teaspoon pure vanilla extract
- When the custard is very cold, churn it until it has a soft serve consistency, usually 16-20 minutes. Add the white chocolate chips and let your ice cream maker run for 30 seconds to mix them. ¾ cup white chocolate chips
- Transfer the soft-serve white chocolate ice cream to a loaf pan, (if you’d like, top with some extra white chocolate chips), press a piece of parchment paper on top, and freeze until solid – at least 6 hours. Then scoop and enjoy.
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Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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White Chocolate Ice Cream Recipe
Ingredients
- 4 large egg yolks
- ½ cup granulated sugar
- 1 ½ cups whole milk
- ½ teaspoon salt
- 4 ounces white chocolate , finely chopped
- 1 ½ cups heavy cream
- 1 teaspoon pure vanilla extract
- ¾ cup white chocolate chips
Instructions
- In a large bowl, whisk the egg yolks and granulated sugar until well combined and pale yellow.
- Heat the milk and salt in a medium-sized pot over medium heat until gently steaming. Pour the warm milk into the eggs and whisk well. Return it to the pot and cook, stirring constantly, until the custard has thickened enough to coat the back of a spoon. 4 large egg yolks, ½ cup granulated sugar, 1 ½ cups whole milk, ½ teaspoon salt
- Pour the custard through a fine-mesh sieve to remove any egg pieces. Next, add the chopped chocolate and stir until it has completely melted. Add the heavy cream and vanilla and stir to combine. Press a piece of parchment paper onto the surface of the custard - to prevent it from forming a skin - and chill until completely cold, at least 6 hours. 4 ounces white chocolate, 1 ½ cups heavy cream, 1 teaspoon pure vanilla extract
- When the custard is very cold, churn it until it has a soft serve consistency, usually 16-20 minutes. Add the white chocolate chips and let your ice cream maker run for 30 seconds to mix them. ¾ cup white chocolate chips
- Transfer the soft-serve white chocolate ice cream to a loaf pan, (if you’d like, top with some extra white chocolate chips), press a piece of parchment paper on top, and freeze until solid – at least 6 hours. Then scoop and enjoy.
