White chocolate ice cream made with an ice cream machine. Another homemade ice cream with the ice cream maker and after the Dark chocolate ice cream, the pistachio and the hazelnut, the custard (crema) and the stracciatella and the bacio, it’s time to enjoy artisanal white chocolate ice cream, a delight that will surprise you! White chocolate ice cream is very simple to make, requires few but specific ingredients and for white chocolate lovers it’s a real treat. To make real artisanal ice cream with an ice cream maker, however, you’ll need a few precautions and certain essential ingredients, such as carob seed flour, which is a thickener, milk powder which makes the ice cream velvety, and dextrose, a sugar that lowers the freezing point, keeps the ice cream soft and also prevents the formation of annoying ice crystals. Now let’s go to the kitchen: I’ll explain step by step how to make this creamy and delicious white chocolate ice cream in a few simple steps. Before we start, if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here) and you can find other Ice cream recipes with the ice cream maker here.
Don’t have an ice cream maker? Try these equally delicious recipes:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making white chocolate ice cream
- 1 2/3 cups whole milk (or partially skimmed)
- 3/4 cup + 1 tbsp cup partially skimmed milk
- 3/4 cup + 1 tbsp cup heavy cream (liquid)
- 6.35 oz white chocolate
- 3 tbsp whole milk powder ((about 30 g))
- 1/3 cup sugar (granulated (sucrose))
- 4 tbsp dextrose ((about 50 g))
- 2 tsp carob seed flour
- 1/4 tsp salt
Tools
- Pot
- Thermometer
- Ice cream maker
Preparation
If you want to make a true artisanal ice cream, buy the products I recommended; I bought them online and the costs are not high.
Mix all the powders together. Pour the milk and cream into a pot and bring everything just to the point of simmering; ideally reach a temperature of 185°F. Add the chocolate and let it melt with the heat turned off, stirring continuously.
Once the chocolate has melted and been combined, add the powders and whisk quickly to combine.
Blend with an immersion blender for 5 minutes, then let cool before placing the mixture in the fridge for at least 4 hours, although ideally 12 hours.
After the resting time, work the now cold mixture with a whisk, pour it into the ice cream maker and wait for the machine to reach the proper churning consistency. Starting from a cold base, churning will take less time. To obtain a good ice cream, it is ideal to use a compressor ice cream maker, because a freezer-bowl machine, especially on hotter days, cannot keep the correct temperature to obtain quality results. Freezer-bowl machines also only allow preparation of one flavor at a time and the bowls must be frozen for at least 24 hours before reuse.
Usually the churning time for a cold base is 35–40 minutes; depending on the size of your ice cream maker, you may want to divide the mixture in two and churn one half first and then the other.
The homemade white chocolate ice cream is now ready to enjoy.
Storage and tips
For a crunchy touch, shortly before the ice cream is ready, you can start melting some white chocolate in a bain-marie and pour it in a thin stream over the churning ice cream to obtain crunchy shards. Continue churning until completion. If you cannot add the chocolate while the ice cream is churning, pour it over once it is in the tub and mix in gradually or add chocolate chips directly.
White chocolate ice cream keeps very well in the freezer, sealed in its container. Unfortunately after several hours in the freezer it will become a bit firm: ice cream should be served at about 16°F–12°F, while our freezers reach temperatures of about 0°F to -4°F. So before serving let it temper for 10 minutes at room temperature and rework with a spoon to soften.
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