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5 from 3 votes

Caramelised White Chocolate No Churn Ice Cream recipe

Adapted from Nigella's No Churn Coffee Ice Cream
Course Dessert
Cuisine Dessert
Keyword Caramelised White Chocolate No Churn Ice Cream recipe, Ice Cream recipe, No Churn Ice Cream
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 servings
Calories 692kcal
Author Jennifer Schmidt


  • 150 g white chocolate 5 oz
  • 397 g tin of condensed milk 14 oz
  • 600 ml double cream 2 1/2 cups


  • 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.


Calories: 692kcal | Carbohydrates: 53g | Protein: 8g | Fat: 50g | Saturated Fat: 31g | Cholesterol: 164mg | Sodium: 144mg | Potassium: 391mg | Sugar: 50g | Vitamin A: 1645IU | Vitamin C: 2.3mg | Calcium: 303mg | Iron: 0.2mg