Easy White Chocolate Ice Cream
Easy white chocolate ice cream with just 4 ingredients. Creamy, no eggs, and simple to make at home.
Ingredients
- 7 oz. white chocolate
- 1½ cup whole milk
- ½ cup mascarpone
- 1 teaspoon vanilla extract
Ingredients you need per step are listed below the step in Italic
Instructions
- Chop the white chocolate into small pieces.7 oz. white chocolate
- Heat the milk in a saucepan. Stir in the mascarpone and vanilla extract until smooth and lump-free.1½ cup whole milk, ½ cup mascarpone, 1 teaspoon vanilla extract
- Once the mixture comes to a boil, turn off the heat and stir in the chopped white chocolate.
- Let it stand for 5 minutes, then stir again until smooth.
- Put the pan in a bowl of cold water to cool it quickly.
- Transfer the ice cream base to the refrigerator and chill until completely cold.
- Whisk the cold mixture with a mixer for 2 minutes. Pour it into a freezer-safe container with a lid.
- Freeze, stirring every 30 minutes with a fork, until the ice cream is firm.
NOTES
1. Do I need to cool the base fully before freezing? Yes. A fully chilled base gives a smoother texture.
2. Why do I stir it during freezing? This helps break up ice crystals and keeps the ice cream creamier.
3. Can I use an ice cream machine? Yes. Churn the chilled base first, then freeze briefly to firm it up.
4. Can I make it richer? Yes. You can fold in a little extra chopped white chocolate after the base has chilled.
5. Storage
Store the ice cream in a freezer-safe container with a lid for up to 3 months. Let it stand briefly before scooping if it is very firm. If ice crystals appear, throw it away.
Nutrition
Calories: 454kcal | Carbohydrates: 34g | Protein: 8g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 50mg | Sodium: 96mg | Fiber: 0.1g | Sugar: 34g | Vitamin A: 565IU | Vitamin C: 0.2mg | Iron: 0.1mg
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