No-Churn White Chocolate Ice Cream

White chocolate ice cream no-churn
White chocolate ice cream
Share on facebook
Share on linkedin
Share on pinterest
Share on email

White chocolate, apart from giving its flavour to this no-churn ice cream, also gives it a lovely smooth texture.

This is a no-churn white chocolate ice cream that truly has it all: real white chocolate flavour, a lovely, rich body and is extremely easy to make. The best part though is that it contains no condensed sweetened milk which is so commonly used; the only ingredients you will need are cream, sugar, white chocolate and a little bit of honey.

White chocolate, apart from giving its flavour to this no-churn ice cream, also gives it a lovely smooth texture. This is because it contains lecithin -or other emulsifiers- which work wonders in ice cream making, playing the role of egg yolks, which are traditionally the best ingredient to make a homemade ice cream nice and smooth. 

You will only need a mixer to make it, hand-held being just fine. The ice cream has a lovely body which melts slowly and beautifully. You can scoop it out and serve it as is; or use it as a filling for ice cream sandwiches or tortes. No matter what, you will be delighted to have this recipe handy, thanks to its versatility and ease. Uh, and thanks to its lovely, pronounced white chocolate flavour, of course.

No-Churn White Chocolate Ice Cream
  • Special equipment: mixer, blender
  • Yields: 1 litre/quart
  • Prep: 20 mins.
  • Total: 12-18 hrs
Ingredients:
  • Ingredients notes

For best results, use a scale and measure the ingredients directly into the utensils, when you need them.

Avoid weighing in one utensil and transferring to another, as this causes a small, but significant loss of quantity, especially in liquids.

For cup measurements:

1 cup = 235 ml

1 Tbs. = 15 ml

1 tsp. = 5 ml

Only use heavy cream suitable for whipping, with 35% fat percentage.

Do not use lower fat versions, or else the custard may not whip.

Do not use any kind of non-dairy cream. 

Regular white sugar or a good quality raw cane sugar such as Demerara are the best options for this recipe.

DO NOT use sugar substitutes, such as table sweeteners or stevia. Also, do not use confectioner’s sugar, it is not suitable for this recipe. 

White chocolate: only real white chocolate will do; this means that it should have the following ingredients listed on the packaging:

– cocoa butter (NOT palm oil or other vegetable oil)

– sugar (NOT sweeteners, stevia, etc)

– milk powder

– an emulsifier (such as lecithin)

Also, check the nutrition label on the packaging: the sugars should be around 55 gr per 100 gr of white chocolate.

A small amount of honey helps the ice cream stay soft for longer in the freezer.

You can substitute honey with the same amount of spirit with 40% alcohol/volume.

  • Tips for success

A flexible rubber spatula is useful for:

-wiping the bottom of the saucepan when cooking dairy on the stovetop

-scraping residues which would otherwise be left behind in bowls, saucepans, etc.

If you do not have one, I strongly encourage you to buy one, preferring a flexible one.

A handheld mixer makes it easier to evaluate the stage of the whipping cream in step 3 and to stop when it reaches the desired consistency.

If you whip with a stand mixer instead, always keep an eye on it to avoid over-whipping.

Instructions
Step 1: Make the ice cream mixture

Put the white chocolate in a medium-sized, heatproof bowl and melt over a saucepan with simmering water, stirring constantly. Take care that the bottom of the bowl does not touch the water.

Remove the bowl from the heat and set aside.

Into a medium bowl, pour the 250 gr (8.8 oz.) of heavy cream.

Into a medium saucepan, put the remaining 250 gr (8.8 oz) of the heavy cream and the sugar.

Warm over medium heat stirring often until all the sugar has melted. Increase the heat to medium-high and bring to a boil.

As soon as the cream starts boiling, remove from the heat and pour into the bowl with the rest of the cream. This will bring the total mixture to the perfect temperature to add the melted white chocolate.

Start pouring the cream mixture into the melted white chocolate, a little at a time, stirring to combine.

Pour into the blender and blend for 2 whole minutes.

Step 2: Cool the ice cream mixture

The mixture should be tepid by now. Add the honey and whisk well to dissolve.

Thoroughly chill the ice cream mixture by choosing one of the methods below:

Pour the ice cream mixture into a sealable container.

Refrigerate for 12 hours and up to 3 days.

Put the ice cream mixture in a sealable bag and seal well. Place the bag in a large container and submerge it into lots of ice. Leave for 3-4 hours to thoroughly chill.

Before whipping, check if the ice cream mixture is thoroughly cold:

• an instant-read thermometer in the ice cream mixture should read 4º C (39º F).

• if no thermometer is available, check with your index finger; the ice cream mixture should feel fridge-cold to the touch. 

If needed, add more ice and leave until thoroughly chilled.

Pour the ice cream mixture into a sealable container.

Refrigerate for 12 hours and up to 3 days.

Put the ice cream mixture in a sealable bag and seal well. Place the bag in a large container and submerge it into lots of ice. Leave for 3-4 hours to thoroughly chill.

Before whipping, check if the ice cream mixture is thoroughly cold:

• an instant-read thermometer in the ice cream mixture should read 4º C (39º F).

• if no thermometer is available, check with your index finger; the ice cream mixture should feel fridge-cold to the touch. 

If needed, add more ice and leave until thoroughly chilled.

Step 3Whip the ice cream mixture

Pour the ice cream mixture into the mixer’s bowl. It has to be thoroughly cold, or else it will not whip.

With the whisk attachment on, start whipping at low speed and gradually increase the speed to high.

Whip until soft peaks form and its volume increases. Stop the mixer when the waves that the whisk leaves on the surface of the cream hold their shape, instead of disappearing in the cream.

Step 4Freeze until firm

Transfer the no-churn white chocolate ice cream into a freezable container. Cover with cling film and let it set. Setting will most likely take 6-8 hours.

If using as a filling in an ice cream sandwich or a torte, use it directly after whipping. Freeze for 24 hours before cutting. Do not use in silicone moulds though, as it stays soft in the freezer and it may lose its shape when pressed.

Storage

In the freezer for one month, covered well to protect it from absorbing the freezer’s smells.

Scooping: the longer it sits in the freezer, the harder it gets. After 48 hours in the freezer you may have to soften it before serving, by putting it in the refrigerator for 20-30 minutes.

To soften it to a scoopable consistency, put it in the refrigerator for one hour. 

  • Recipe notes
  • Tips for success

A rubber, flexible spatula is useful for:

-wiping the bottom of the saucepan when cooking dairy on the stovetop

-scraping residues which would be otherwise left behind in bowls, saucepans etc.

If you do not have one, I strongly encourage you to buy one, preferring a flexible one.

A handheld mixer makes it easier to evaluate the stage of the whipping cream in step 3 and to stop when it reaches the desired consistency.

If you whip with a stand mixer instead, always keep an eye on it to avoid over-whipping.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Sugar

  • regular sugar (white crystallised)
  • sweeteners