This amazing no churn ice cream - is creamy, divine and only uses 3 ingredients!
Caramelized White Chocolate is something I've been obsessed with for a while.
I was late to the caramelized white chocolate party. David Lebovitz first wrote about it in 2009, but nevertheless, I'm here and I've been having fun coming trying caramelized white chocolate in different creations.
I've made cupcakes with it, brownies, puddings and more. Some were a huge success, others, not so much. But, nevertheless, it's fun to experiment as that is what cooking is all about!
One thing I'd been wanting to try for a while was a caramelized white chocolate ice cream, again. The thought of rich caramelised white chocolate in a smooth creamy ice cream sounded too good to be true.
And I think I may have actually created the best white chocolate ice cream ever!
Making White Chocolate Ice Cream
For the ice cream base, I've gone with a no churn variety, because I know many of you don't have ice cream machines. And because I'd been meaning to try making a no churn ice cream for some time.
So when I saw Nigella making her no churn coffee ice cream the deal was sealed.
After whisking the cream and condensed milk together, cooled caramelised white chocolate is folded through the mixture and poured into a freezer safe container.
The remaining caramelised white chocolate is then swirled through, using a tooth pick or skewer, to form a pretty caramel swirl effect on top.
And if the thought of caramelising white chocolate in the oven sounds scary, it isn't. In fact, it's really quite easy!
All you need is a bit of patience and time. Just ensure you use white chocolate that contains cocoa butter.
I used these White Chocolate Melts which contain 25% cocoa butter. Steer clear of white chocolates that contain vegetable fat otherwise you will end up with a grainy horrible mess.
After the chocolate initially melts you will find it quite stiff when it comes out of the oven. Stick with it.
Use a spatula to smoosh (technical term) and swirl the chocolate around the dish until it softens and takes on an almost glossy sheen.
If your chocolate mixture is a little grainy, again, don't fret. Simply pass it through a fine-mesh sieve and all will be well!
I even took some photos of the process of a batch I made recently, so you can see how it transforms. Check it out here.
More Ice Cream Recipes
And if you love this caramelized white chocolate ice cream, be sure to check out these other delicious homemade ice cream recipes:
📖 Recipe
Ingredients
- 150 g white chocolate, 5 oz
- 397 g tin of condensed milk, 14 oz
- 600 ml double cream, 2 ½ cups
Instructions
- Begin by roasting the chocolate. Preheat the oven to 120 celsius (250 Fahrenheit) and add the chocolate into a small baking dish and place in the oven for 60 minutes, stirring every 10 minutes, until a deep caramel colour. The chocolate should be smooth and velvety. If it it's grainy press through a fine mesh sieve until smooth. Set aside to cool slightly.
- Whisk the cream and condensed milk together in a stand mixer until soft peaks form. Fold through half the white chocolate and mix well. Pour half the mixture into a rectangle ice cream container or loaf tin and add half of the remaining chocolate and use a skewer to swirl through the ice cream. Top with remaining ice cream and swirl in the remaining caramelised white chocolate. Cover with cling film and freeze for 6 hours or overnight before serving.
Lily (A Rhubarb Rhapsody) says
I love the simplicity of no churn ice-cream recipes, this one looks so rich and creamy. Yum!Every week I make a new batch of icecream for Friday movie night. I'll be sure to put this into my rotation! Might add some pistachios for the hubby.
Laura (Tutti Dolci) says
What delicious ice cream, a perfect use for caramelized white chocolate!
Jennifer says
Thanks Laura.
Christina @ Mr and Mrs Romance says
I must be living under a rock as I've never heard of caramelised white chocolate! This ice cream looks delicious
Jennifer says
Thanks Christina. You need to try some caramelised white chocolate ASAP. If you love caramel and dulce de leche, you're going to love it!! 😀
thelittleloaf says
You win the prize for best use of caramelized white chocolate yet! This looks insanely delicious. I love the tin your ice cream is in too - where did you get it from?
Jennifer says
Thanks 😀 It is delicious. Rich, very rich, but insanely good. As for the tin, I got it here.
Lisa says
I'm totally obsessed with the caramelised white chocolate and sea salt gelato at Messina so I'll definitely be trying this! Sounds incredible!!
Jennifer says
Ooh I haven't tried the Messina one. Sounds amazing. A pinch of sea salt on this would definitely be amazing. It is really quite rich, it would be difficult to eat more than a scoop, but it's so good!
dina says
sounds like an amazing flavor!
vegeTARAian says
Sounds amazing Jennifer! I don't think it would last long at my place
Jennifer says
It's not lasting long here, let me tell you 😉
Nick says
Love the sound of this!Have you been to Burch & Purchese in Melbourne? Beautiful caramelised white chocolate there. In fact, beautiful everything there!! I've just spent the weekend in Melbourne and my apartment was next to his store - bad for the $ and the waistline! Thanks for the recipe!
Sandra says
If I say I'm only going to eat a small portion my nose would immediately grow five inches. So happy I found your site.
Jennifer says
Thanks Sandra. Enjoy 😀
Polina says
Thanks for the recipe! We really enjoyed it.
Jennifer says
I'm so glad Polina. Thank you for the feedback. 🙂
Alanna says
That is the most beautiful thing I have ever seen.
Jennifer says
Thank you so much Alanna 😀
Eleni says
Hi Jennifer - thanks for sharing this recipe. It looks delicious! I'm just curious though - without adding gelatin to the ice cream, can it hold its shape (after being whipped)?
Jennifer says
Definitely 😀 When the cream and the condensed milk whip together it holds it shape well.
Vivi Mauks says
Hi! Is it possible to make the recipe in a dairy-free version? ?
Nicole @ Delicious Everyday says
Hi Vivi 🙂 You could try a dairy free version using coconut condensed milk (I've seen this in the supermarket and in fact have a can in the pantry to try a dairy free no churn ice cream soon) and coconut milk. With the coconut milk just make sure to refrigerate the coconut milk the night before and skim the solids from the top. You can use the remaining water for another recipe or in a smoothie. Using coconut milk and coconut condensed milk will result in a coconut flavour. As to how strong this will be against the caramelised white chocolate, I'm not quite sure as I haven't tried it myself. I hope that helps. If you do decide to give it a go I'd love to hear how it turns out 🙂
jane @ littlesugarsnaps says
I'm even later to the caramelised white chocolate party. This sounds easy and so, so heavenly.
Suchi @elegantmeraki says
This looks delicious!!
Mirtilla says
Hi, thank you for the recipe! i'll try for my kids.... and me too!!!Can i ask you where can i found your rectangle ice cream container?
Nicole @ Delicious Everyday says
Mirtilla, it is actually a loaf tin. As for where I got it, I can't remember now as I picked it up a few years ago. But your best is a cookware shop. 🙂
Nick Morris says
Thanks for the great recipe, it was nice to having something a bit different. I've never heard of 'caramelized white chocolate' before!I had a bit of a mishap at the chocolate baking stage where the fat and solids in the chocolate separated but luckily I was able to save it by putting it all in a blender with a little cream and bringing it back together. Flavor seemed to turn out fine so that was good 🙂