White Chocolate Ice Cream {with Roasted Blueberries}

White chocolate ice cream is a no-churn recipe made with sweetened condensed milk and without an ice cream maker. This easy homemade ice cream uses simple ingredients and is topped and swirled with roasted blueberries; making a creamy and sweet frozen treat!

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Summer is the season of ice cream! Oh, who am I kidding? We eat ice cream year round in the two sugar bugs' household. This cinnamon ice cream recipe is still one of my favorites!

I'm clearly on a white chocolate kick too; lemon white chocolate cake, white chocolate cupcakes and white chocolate raspberry cookies have all been recent recipes. And from the traffic coming to the blog, it's clear you also love white chocolate!

why you will love this white chocolate ice cream

• No ice cream maker required!
• Quick and easy ~ uses the no-churn method, which comes together in minutes!
• Simple ingredients ~ sweetened condensed milk and heavy cream do most of the work.
• Sweet and creamy ~ no-churn ice cream has the best soft and creamy texture; much like soft serve ice cream.

ingredient notes

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• Blueberries ~ I use frozen blueberries, but you can use fresh berries. Other fruits that also roast well are strawberries, raspberries and blackberries. If you would rather use a blueberry or raspberry jam instead of roasting the berries, do it!
• Granulated sugar ~ just a tablespoon to help caramelize the roasted blueberries.
• Vanilla ~ I use vanilla bean powder in the roasted blueberries, but vanilla bean paste or pure vanilla extract both work as well. All those options will work in the ice cream too, but I went with vanilla extract for the ice cream base.
• Cream cheese ~ use full fat block cream cheese. This helps to keep the white chocolate ice cream from being too sweet, but there isn't enough to make it taste like cheese cake.
• White chocolate ~ Use the best white chocolate you can afford. The recipe calls for 7 ounces white chocolate. White chocolate baking bars are usually sold in the baking aisle near the chocolate chips. I use Callebaut, but Ghirardelli, Lindt and Baker's are all good choices.
• Heavy cream ~ sold as both heavy cream and heavy whipping cream. You want a minimum of 36% fat for the best results.
• Sweetened condensed milk ~ I haven't tested this with anything but the full fat version.
• Kosher salt ~ just a pinch to help cut the sweetness {optional}.

how to roast blueberries

I have my kitchen idol, Ina Garten, to thank for teaching me about roasted berries. They are delicious in ice cream, but also scrumptious on oatmeal, pancakes or French toast. I also love them on crostini with either ricotta or goat cheese. Mmmmm....

Start by tossing the blueberries {I used frozen blueberries} with vanilla and granulated sugar in an oven safe baking dish. I like to choose one where the berries can lay in a single layer.

Then roast the berries in a 400°F oven. After 20 minutes, stir the blueberries with a fork and use the fork to smoosh the berries. Then return the berries to the oven for another 10-20 minutes until they are thick and jam like.

Set aside to cool completely {you can place them in the refrigerator to speed up this process}. This step can be made up to two days ahead of time; store in the refrigerator.

what is no-churn ice cream?

No-churn ice cream means that no ice cream maker is needed for this recipe. Heavy whipping cream gets whipped to stiff peaks and is combined with a sweetened condensed milk, white chocolate mixture to form the base of the ice cream.

It's made without eggs, so no cooking of a custard and worrying about scrambling the eggs. It also means not having to remember to freeze the ice cream maker insert!

how to make homemade ice cream without an ice cream maker

Using the double boiler method, melt together the cream cheese and finely chopped white chocolate.  The cream cheese melts slowly, so add it first; once mostly melted add the white chocolate and stir until fully melted and combined. Set aside to cool, about 20 minutes.

In a medium bowl, mix together the sweetened condensed milk, vanilla extract and the cooled cream cheese white chocolate mixture.

Using a stand mixer with the whisk attachment or a hand-held mixer, beat the heavy cream on medium-high until stiff peaks form.  Next, with a spatula, fold the whipped cream into the sweetened condensed milk mixture in two additions. 

Be gentle as you don’t want to completely deflate the whipped cream. 

Spoon half the ice cream into a loaf pan or freezer safe bowl and add half of the {completely cooled} roasted blueberries in dollops over the ice cream. Add the remaining half of ice cream and repeat with the roasted blueberries trying to not put them exactly where the first layer went. Use a butter knife to swirl the blueberries into the white chocolate ice cream.  Cover and freeze until firm, about 4-6 hours.

tips for making no churn ice cream

• Don't try to substitute lower fat options. Full fat cream cheese and heavy whipping cream {a minimum of 36% fat} are needed for the best results.
• Use sweetened condensed milk, not evaporated milk. They are very different ingredients!
• If using a metal pan to store your ice cream, pop it in the freezer when you start the recipe. That way it's nice and cold when the finished ice cream goes into it.

can I add other flavors to this white chocolate ice cream?

Of course! Raspberry, strawberry or blackberry would all be excellent. And you know I have a soft spot for biscoff, so go ahead and crumble in some cookies or swirl in some cookie butter. {I happen to know biscoff and white chocolate is magical together!}.

how to store

Keep the ice cream covered tightly in the freezer for 2-3 weeks. I usually use a metal loaf pan and lay a piece of plastic wrap directly on the surface of the ice cream and then another layer over the top.

I also have my eye on this insulated ice cream container or these smaller tubs.

Remember to snap a picture and tag me on Instagram if you make this White Chocolate Ice Cream {with Roasted Blueberries}. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

other ice cream recipes to try

• Funfetti Ice Cream
• Homemade Cool Britannia Ice Cream
• Cherry Bourbon Crumble No Churn Ice Cream
• Lemon White Chocolate Cookie Ice Cream
• Homemade Cinnamon Ice Cream

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

White Chocolate Ice Cream {with Roasted Blueberries}

recipe created and tested by:

Tasia Harper

White chocolate ice cream is made without an ice cream maker. Swirled with roasted blueberries; it makes the best creamy frozen treat!

5 from 4 votes

I highly recommend using weight (metric) measurements when available for more accuracy and the best results.

Print Recipe rate this recipe Pin Recipe

Prep Time 20 minutes mins

Bake Time 40 minutes mins

Freeze Time 5 hours hrs

Total Time 6 hours hrs

Course Ice Cream

Cuisine American

Servings 12 servings {about 1.5 quarts}

Calories 401 kcal

Cook ModePrevent your screen from going dark

Please note

When using 2x or 3x ingredients, the grams DO NOT adjust, you will have to manually do that.

Ingredients

  

1x2x3x

roasted blueberries

• ▢ 10 ounces frozen blueberries 283 g
• ▢ ¼ teaspoon vanilla bean powder*
• ▢ 1 tablespoon granulated sugar 12g

white chocolate ice cream

• ▢ 2 ounces cream cheese 56g
• ▢ 7 ounces quality white chocolate finely chopped 198g
• ▢ 1 teaspoon pure vanilla extract
• ▢ 14 ounce can of sweetened condensed milk 396g
• ▢ 2 cups heavy whipping cream 480g

Instructions

 

roasted blueberries

• Preheat the oven to 400°F.
• Place the frozen blueberries (10 ounces/283g), vanilla bean powder (¼ teaspoon*) and granulated sugar (1 tablespoon/12g) in an oven safe pan or casserole dish and toss them together with a spoon.
• Roast the blueberries for 20 minutes. Remove the pan from the oven and stir, slightly smashing the blueberries. Return the pan to the oven and roast another 20 minutes. After 40 minutes total, remove from the oven and smash the blueberries until they are more of a jam like texture. Set aside to cool completely. Can be made up to two days ahead, store in the refrigertor until needed. If you would like the roasted blueberries to be a smooth jam, feel free to puree with an immersion blender or food processor.

white chocolate ice cream

• I like to place my ice cream container in the freezer when starting the ice cream.

  Using the double boiler method, melt together the cream cheese (2 ounces/56g) and finely chopped white chocolate (7 ounces/198g).  The cream cheese melts slowly, so add it first; once mostly melted add the white chocolate and stir until fully melted and combined. Remember that white chocolate has a lower burning point so keep the heat low and remove from the heat as soon as it comes together. Set aside to cool, about 20 minutes.
• In a medium bowl, mix together the sweetened condensed milk (14 ounce can/396g), vanilla extract (1 teaspoon) and the cooled cream cheese white chocolate mixture**.
• Using a stand mixer with the whisk attachment or a hand-held mixer, beat the heavy cream on medium-high until stiff peaks form, about 4-5 minutes.  
• Next, with a spatula, fold the whipped cream into the sweetened condensed milk mixture in two additions.  Be gentle as you don’t want to completely deflate the whipped cream. 
• Spoon half the ice cream into a loaf pan or freezer safe bowl (I like to line mine with parchment paper, but it isn’t a necessity) and add half of the (completely cooled) roasted blueberries in dollops over the ice cream. Add the remaining half of ice cream and repeat with the roasted blueberries trying to not put them exactly where the first layer went. Use a butter knife to swirl the blueberries into the white chocolate ice cream.  Cover and freeze until firm, about 4-6 hours.

Notes

*Vanilla bean powder can be substituted with ½ teaspoon vanilla bean paste or ½ teaspoon pure vanilla extract.

**If you want to balance the sweetness, add ¼ teaspoon of kosher salt with the sweetened condensed milk mixture.

Raspberries, strawberries or blackberries can be used in place of the blueberries.

Use a heavy whipping cream or whipping cream with at least 36% fat for best results.

Store ice cream, covered tightly, in the freezer for up to 2-3 weeks.

Nutrition

Serving: 1 servingCalories: 401kcalCarbohydrates: 39gProtein: 6gFat: 25gSaturated Fat: 16gPolyunsaturated Fat: 8gCholesterol: 68mgSodium: 97mgFiber: 1gSugar: 38g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

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