This white chocolate no-churn ice cream is quick and easy to make and just as quick and easy to dig into. Who says you need an ice cream machine to enjoy homemade ice cream? Cool and creamy, it’s the perfect Summer treat; in a bowl, on a cone or as a milkshake. I have to admit, it tastes even better straight out of the tub. But there is the added danger of eating it all in one go, so I don’t recommend it. The sprinkles are just a fun colourful addition, cause why not? (Proof of this further down)
Tools and Ingredients
You need very few supplies to make homemade ice-cream. However, it will take plenty of patience to let it freeze before helping yourself to an indulgent scoop or two. The only tools you will need are 2 bowls and a whisk or electric mixer, which means very little clean-up afterwards. I do suggest using an electric mixer, even hand-held will do the trick. Whipping cream can take quite some time to reach the desired consistency if done manually. To make any no-churn ice cream, you will need three basic ingredients: condensed milk, whipped cream, and flavourings. In this case, we are using white chocolate, white chocolate shavings, vanilla, and sprinkles. And the result is so fun and appetizing!
Now that you know how easy it is to make ice cream, will you be making your own?! What flavours are you excited to try out?
As always, let me know if you make it, I’d love to see!
Happy indulging,
Kim x
White Chocolate No-Churn Ice Cream
This no-churn ice cream is quick and easy to make and just as quick and easy to dig into. Cool and creamy, it's the perfect Summer treat; in a bowl, on a cone or as a milkshake.
Ingredients
- 400ml whipping cream
- 100g white chocolate
- 1 can sweetened condensed milk
- 1 tsp vanilla essence
- Sprinkles of choice (optional)
- White chocolate shavings to top
Instructions
- Melt the white chocolate with the whipping cream. Stir well until completely smooth and let cool.
- Pour in vanilla and stir some more. Refrigerate until cold, at least 1 hour. Whisk until stiff peaks form.
- In a large separate bowl, pour in the condensed milk. Add sprinkles of choice and stir.
- Add some of the whipped cream into the bowl and fold. Repeat this process gently until everything's in one bowl. Do not skip this step as this will ensure the whipped cream doesn't deflate.
- Pour the ice cream mixture into a freezer-safe container or dish. Add more sprinkles and white chocolate shavings on top.
- Freeze for at least 6 hours, ideally overnight. Leave out at room temperature for around 5 minutes before serving.
- Enjoy scooped in a glass, on a cone or as a milkshake!
Notes
Store in an airtight freezer-safe container for up to 6 months.
Love ice cream? Take a look at these recipes:
Nutella Ice Cream, Berryliscious Yogurt Popsicles, and Helwa tat-Tork Ice Cream.
3 comments
Followed recipe exactly, but while beating my now cooled cream/choc/vanilla mix it appears to have curdled and I’m big mad! Don’t know how or why, it was starting to whip up nicely, getting thicker and fluffier and then… what the actual?!!! Do you know what I’ve done wrong? I’ve made white choc ice cream before but sans condensed milk (with ice cream maker) and never had any problems with that recipe. Don’t know whether to toss the lot or put it in the ice cream machine and hope for the best. Was looking forward to it too. Not as “easy” as I thought 😞
@ LEE I – When you are beating the cream starts to become whipped cream consistency. After it becomes this whip cream stage you must stop beating. If you continue to beat the fat starts to separate which is what you are describing as curdled. People take milk/cream and “over whip” to become butter.
Hi Bianca. That’s exactly right, thanks for replying!