This amazing no churn ice cream – is creamy, divine and only uses 3 ingredients!
Caramelised White Chocolate is something I’ve been obsessed with for a while. I was late to the caramelised white chocolate party, David Lebovitz first wrote about it in 2009, but nevertheless, I’m here and I’ve been having fun coming trying caramelised 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 caramelised white chocolate ice cream, again. The thought of rich caramelised white chocolate in a smooth creamy ice cream sounded too good to be true.
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 Cadbury White Chocolate Melts which contain 29% 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.
Caramelised White Chocolate No Churn Ice Cream recipe
Ingredients
- 150 g white chocolate 5 oz
- 397 g tin of condensed milk 14 oz
- 600 ml double cream 2 1/2 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.
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?
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. 🙂
This looks delicious!!
I’m even later to the caramelised white chocolate party. This sounds easy and so, so heavenly.
Hi! Is it possible to make the recipe in a dairy-free version? ?
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 🙂
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)?
Definitely 😀 When the cream and the condensed milk whip together it holds it shape well.
That is the most beautiful thing I have ever seen.
Thank you so much Alanna 😀
Thanks for the recipe! We really enjoyed it.
I’m so glad Polina. Thank you for the feedback. 🙂
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.
Thanks Sandra. Enjoy 😀
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!
Sounds amazing Jennifer! I don’t think it would last long at my place
It’s not lasting long here, let me tell you 😉
sounds like an amazing flavor!
I’m totally obsessed with the caramelised white chocolate and sea salt gelato at Messina so I’ll definitely be trying this! Sounds incredible!!
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!
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?
Thanks 😀 It is delicious. Rich, very rich, but insanely good. As for the tin, I got it here.
I must be living under a rock as I’ve never heard of caramelised white chocolate! This ice cream looks delicious
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!! 😀
What delicious ice cream, a perfect use for caramelized white chocolate!
Thanks Laura.
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.