An easy recipe for white chocolate ice cream without eggs. Really creamy and only 4 ingredients. Make this simple recipe yourself!
White chocolate, I know is actually not real chocolate, but I still go for it! Taste some creamy white chocolate ice cream cube that slowly melts in your mouth and has a light vanilla flavor. And can you imagine how that white chocolate would taste like ice cream? We know by now!
The creamy ice slowly melts in your mouth and then releases the white chocolate flavor. A treat! But to keep that recipe just for myself did not seem fair to me. So I like to share it with you!
- If you have an ice cream machine pour the cooled chocolate mixture in the ice cream machine and put it on for 30 minutes. Scoop the ice in a freezing box and put it in the freezer for another hour.
- substitute full milk for skinny milk to get fewer calories.
- Tasty: chop 50 grams extra white chocolate and mix that with the mascarpone mixture when it has cooled in the refrigerator ( and before the mixture is poured into the ice machine)
- Serve with chopped walnuts and chocolate sauce. Or with caramel sauce and fresh fruit.
Storage
- You can store this ice cream for up to 3 months in the freezer in a freezer box. If there have been forming crystals, you shouldn't eat the ice cream anymore.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
RECIPE CARD
Ingredients
- 200 grams white chocolate
- 350 ml milk , whole
- 125 ml mascarpone
- 1 teaspoon vanilla extract
Instructions
- Chop the white chocolate into pieces.
- Heat the milk and stir in the mascarpone and vanilla extract until you won't see any lumps.
- When the milk boils, turn off the heat and stir in the white chocolate.
- Let the mixture stand for 5 minutes, then stir again.
- Put the hot pan in a bowl of cold water so it cools quickly.
- Put the ice cream base in the refrigerator and make sure that it cools down completely.
- Whisk the cold mixture 2 minutes with the mixer and pour into a plastic container with lid and put in the freezer
- Stir every 30 minutes with a fork, until the ice cream is hard.
Notes
- If you have an ice cream machine pour the cooled chocolate mixture in the ice cream machine and put it on for 30 minutes. Scoop the ice in a freezing box and put it in the freezer for another hour.
- substitute full milk for skinny milk to get fewer calories.
- Tasty: chop 50 grams extra white chocolate and mix that with the mascarpone mixture when it has cooled in the refrigerator ( and before the mixture is poured into the ice machine)
- Serve with chopped walnuts and chocolate sauce. Or with caramel sauce and fresh fruit.
Nutrition
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