This super easy, creamy White Chocolate Ice Cream has no egg yolks and doesn’t require an ice cream maker. It’s simple to make and tastes amazing! 

It’s become one of my favorite flavors and pairs perfectly with so many desserts. This is my go-to ice cream for dinner parties.

What does White Chocolate Ice Cream taste like?

This homemade ice cream is sweet and creamy, with a buttery, milky-sweet taste. It has 2 cups of white chocolate, which is what is used to sweeten it and give it its creamy white chocolate base; it’s more or less like eating white chocolate but in frozen form.

It has less caffeine than regular chocolate ice cream because white chocolate has very little caffeine compared to regular chocolate, or even less compared to dark chocolate.

Check out this video of this white chocolate Ice cream recipe, so you can see up close its texture

What ingredients does this White Chocolate Ice Cream recipe need?

To make this no-churn ice cream, you’ll need very few simple ingredients:

• White chocolate bars, chopped into small pieces. You can also use white chocolate chips
• Heavy cream. This is the ice cream base that will help give a softer texture
• Salt. It will help enhance the flavors
• Vanilla extract. Use good quality, pure vanilla extract for better results
• Whole milk. It will help with the texture of the ice cream. Do not use reduced-fat or non-fat milk!

Take a look at the recipe card at the bottom of this post for the full recipe.

How to make the perfect ice cream

This is a super easy recipe, and with only a few steps to make it. 

There’s no ice cream machine involved, but you’ll need to consider the amount of time this needs to be refrigerated and frozen, so consider it if you need it for a specific day or time.

1. Start by melting the white chocolate chunks and heavy whipping cream together in a medium saucepan over low heat until you have completely melted white chocolate.
2. Stir in the vanilla and salt. Let the white chocolate base mixture cool slightly or at room temperature, then refrigerate for at least 4 hours.
3. In a large mixing bowl, whip the chilled cream mixture with an electric mixer until light and fluffy, about 1-2 minutes. Add the milk and mix until combined. 
4. Pour the mixture into a freezable container, cover, and freeze overnight. Remove from the freezer 5 minutes before serving.

Mix-ins and Substitutions

Mix-ins:

• Crushed nuts: Almonds, pistachios, or macadamia nuts add a nice crunch and complement the white chocolate flavor.
• Fresh fruit: Berries, diced mango, or chopped apples can add a burst of freshness and a contrasting texture.
• Cookie pieces: Stir in chunks of your favorite cookies like shortbread or graham crackers for extra texture and flavor.
• Swirls: Incorporate swirls of fruit preserves, caramel sauce, or chocolate fudge for added richness and visual appeal.
• Mini marshmallows: For a fun and chewy addition, mix in mini marshmallows before freezing.

Substitutions:

• Non-dairy cream: Coconut cream or cashew cream can replace heavy cream with a creamy, plant-based alternative.
• Non-dairy milk: Almond milk, soy milk, oat milk, or rice milk works well in place of regular milk. Choose unsweetened varieties to control the sweetness.
• Non-dairy white chocolate: Look for vegan white chocolate or white chocolate chips that are dairy-free.
• Flavored extracts: Use almond, hazelnut, or mint extract instead of vanilla for a different flavor profile.

Tips and Tricks

• Take out of the freezer 5 minutes before serving: This allows the ice cream to soften slightly, making it easier to scoop and giving you the perfect creamy texture.
• Ensure your mixture is well-chilled: Cool it for 3-4 hours before whipping. The fat in the cream needs to be cold to whip up light and airy, helping the ice cream hold its shape better.
• Add-ins for extra texture: For added texture and bursts of flavor, stir in small chunks of white chocolate right before placing the mixture in the freezer. You could also experiment with mix-ins like crushed cookies or fresh berries for a fun twist.
• Freeze in shallow layers: If you’re in a hurry, freeze the mixture in a shallow container. It will freeze more quickly and evenly, giving you ice cream in less time.
• Add a splash of alcohol: For an extra smooth texture, you can add a small splash (1-2 tablespoons) of alcohol like vodka or white chocolate liqueur to the mixture before freezing. Alcohol lowers the freezing point and helps keep the ice cream soft and scoopable.

White Chocolate Ice Cream Pairings

I love how versatile this delicious ice cream is! It’s like vanilla ice cream that goes with everything but with a unique twist.

Some pretty amazing ways to pair this creamy ice cream are:

• Topped with fresh raspberries or raspberry sauce
• Fresh strawberries or strawberry sauce
• Topped with caramel sauce or Chocolate sauce
• White Chocolate curls or dark chocolate curls
• Walnuts, almonds, hazelnuts, macadamia nuts, cashews or pistachios
• Chocolate Cake
• Vanilla Cake
• Carrot Cake
• Strawberry Cake
• Chocolate brownies
• Apple Pie
• Peach Pie
• Pineapple Pie
• Cherry Pie
• Pear Pie
• On top of grilled fruit like peaches or pineapples
• Anything matcha will pair beautifully with it

White Chocolate Facts

• White Chocolate has way less caffeine than dark and milk chocolate. It actually contains only traces of it
• September 22 is National White Chocolate Day
• White Chocolate was invented by Nestlé in 1930
• Because of it’s high-fat content, white chocolate absorbs other odors easily
• White chocolate -generally- keeps up to one year
• Real White Chocolate will be yellow due to the color of the cocoa butter, while whiter white chocolate is probably more confectionary

Frequently Asked Questions

Can I use a different type of chocolate for this recipe?

Yes, you can use milk chocolate or dark chocolate instead of white chocolate if you prefer a different flavor. Just make sure to adjust the sweetness according to the type of chocolate you choose.

What if I don’t have an electric mixer?

If you don’t have an electric mixer, you can use a hand whisk. It will take a bit more effort and time to achieve a light and fluffy texture, but it’s definitely doable.

How can I prevent ice crystals from forming in the ice cream?

Stirring the ice cream every hour during the first few hours of freezing can help prevent ice crystals. Additionally, lining the container with plastic wrap can help reduce ice crystal formation on the surface.

Can I add flavorings or mix-ins to this ice cream?

Absolutely! You can mix in crushed nuts, fruit, cookie pieces, or swirls of sauce. Add these just before freezing to ensure they are evenly distributed.

How long can I store this ice cream?

This ice cream can be stored in the freezer for up to 2-3 weeks. To maintain the best texture, keep it tightly covered to prevent freezer burn.

My ice cream is too hard to scoop after freezing. What can I do?

If the ice cream is too hard, let it sit at room temperature for 5-10 minutes before scooping. This will soften it slightly and make it easier to serve.

What should I do if my mixture isn’t thickening enough during whipping?

Ensure your mixture is well-chilled before whipping, as this helps it thicken properly. If it’s still not thickening, you might need to whip it a bit longer. If you’re using non-dairy ingredients, check the texture and adjust as needed.

Can I make a smaller batch of this ice cream?

Yes, you can scale down the recipe by halving the ingredients. Just make sure to adjust the freezing time if you’re using a smaller container.

Follow this link if you’re looking for more recipes for Homemade Ice Cream & Frozen treats, or you can find some of my favorite recipes in the links below.

Brownie Mint Ice Cream

Coffee Liqueur Brownie Ice Cream

No Churn Key Lime Pie Ice Cream

No Churn Banana Bourbon Ice Cream

Pistachio Ice Cream

If you make this recipe, please be sure to give it a rating and leave a comment!