This White Chocolate Ice Cream with Strawberry is easy to make and sumptuously rich and decadent. The perfect balance of vanilla sweet swirled with fruity strawberry, it’s summer in a bowl. Churned. Gluten Free. Egg Free.
Originally posted 8th June 2013. Post updated 17th June 2022
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White Chocolate Ice Cream with Strawberry – Perfectly balanced for summer decadence
OMG. I’d forgotten just how good this White Chocolate Ice Cream with Strawberry is until I made it again recently. It first appeared on the blog in 2013… But as is the want of food bloggers, sometimes we forget recipes are there until they are suddenly rediscovered. And with that, I’ve updated the post and reshared it… because I want you to discover this gorgeous scoop of loveliness too.
It’s also perfect for making the most of the summer strawberry season. Because swirled with a fruity, easy-to-make strawberry sauce, my white chocolate ice cream has found its faultless partner (and we’d all like one of those… right? 😂).
Is this recipe for White Chocolate Ice Cream churned or no churn?
My recipe for White Chocolate Ice Cream with Strawberry is for churned ice cream. That is… one that has been made using an ice cream maker. But please don’t let that put you off. It’s a really easy recipe that simply involves melting and mixing the ingredients for the ice cream base together, before chilling in the fridge… No egg custard required and nothing complicated. It’s within the reach of EVERY ice cream lover. And… although it may not be as smooth, White Chocolate Ice Cream can, if necessary, be made by hand too, with a little extra time and effort (see below).
Actually, while I did consider making it as a no churn ice cream, this one simply wouldn’t work without the heat-combined batter. This is for two reasons:
- Because the white chocolate needs to be melted and thoroughly blended into the cream and milk.
- The particular ingredients and process used and the consistency of the batter means it can’t be easily whisked into soft peaks ready for straight freezing. The combined freezing-churning process is essential to be able to add in the air.
Ice Cream Makers – Are they worth buying?
As an ice cream lover, my answer to this is yes! And if you are an ice cream lover too, then it may just become your favourite investment. I say ‘investment’ because while a good ice cream maker isn’t cheap, owning one will take the flavour creativity and deliciousness of the ice cream you eat to a whole new level. And… The ice cream is (for the most part) better and cheaper than buying ice cream from the shops.
For starters, at Gluten Free Alchemist, we have already shared a few epic churned ice cream recipes… From a completely cool Mint Choc Chip, to an utterly divine Cherry Ice Cream with Dark Chocolate and Mascarpone… And a perfect Chocolate Fudge Brownie Ice Cream with soft and chewy gluten free brownie pieces. And that’s just for starters… I have to say though, that this recipe for White Chocolate and Strawberry Ice Cream is up there with the best.
In terms of machine recommendation… For a stand-alone ice cream maker, the Cuisinart Ice Cream and Gelato Maker is a solid, well-rated option.
However, if you own a stand mixer, bear in mind that some brands also offer the option to buy an additional ice cream-making attachment. So, for example, my KitchenAid Stand Mixer uses a separate Ice Cream Maker Bowl which does a great job.
How can I make White Chocolate Ice Cream with strawberries without an ice cream maker?
As mentioned above, if you haven’t got an ice cream maker, it is still possible to make my White Chocolate Ice Cream (with or without strawberries)…
- Once the base white chocolate ice cream batter is made and chilled, pour into a large, freezer-safe container and freeze until it has started to become mushy (but not hard).
- Whisk (with an electric hand mixer) until the ice crystals are broken down.
- Freeze again until the mix has become more mushy (but not hard).
- Whisk again (to incorporate more air).
- Repeat the freezing and beating process a further 2 to 3 times, before swirling through the strawberry sauce and freezing a final time ready to eat.
Can I make White Chocolate Ice Cream without strawberry?
Absolutely yes! Simply leave out making and adding the strawberry sauce.
Can I make this ice cream with other berries?
For sure. To make White Chocolate Ice Cream with different berries, simply substitute the strawberries for whatever berries (or currants) you wish to use. Just bear in mind that some berries are more tart than others… And some have more pips and tougher skins… As such, I would recommend adjusting the amount of sugar added when heating the fruit in the pan. (The golden rule is to taste test and add more sweetness as required). And sieve sauces for fruit with pips and skins such as raspberries, blackberries and blackcurrants.
Why not try swirling in…
- Raspberry sauce
- Blackberry Sauce
- Blackcurrant Sauce
- Blueberry Sauce
- Cloudberry Sauce
- Mulberry Sauce
Is this White Chocolate Ice Cream safe for Coeliacs?
Yes. None of the ingredients in this ice cream recipe contain any gluten or wheat and that makes it safe for people with Coeliac Disease (Celiac). The only proviso (as always) is that it remains essential to check labels for any hidden gluten and ‘may contain’ warnings.
In particular, white chocolate can sometimes have the addition of barley malt extract, which contains gluten. Although the jury is out on whether barley malt is ever safe for Coeliacs (and it will very much depend on tested gluten levels in the product), I frankly think it is way too variable to risk… Unless the product with barley malt is clearly labelled ‘gluten free’ (ie lab tested and verified).
Is this White Chocolate and Strawberry Ice Cream egg free?
Yes! My recipe contains no egg. Unlike many churned ice creams, this one is not made with a crème anglaise custard base, but uses a simple mix of cream, milk, melted white chocolate and smooth, liquid glucose.
Can I make the recipe dairy free and vegan?
I’ll be honest, it’s not something I’ve tried. Indeed, I think that the recipe may need considerable re-working to make it appropriately rich and creamy with dairy free ingredients, not least because dairy free creams tend to have a lower fat content. But hey. If you risk it, let me know.
Ready to make White Chocolate Ice Cream with Strawberry?
And that’s probably all you need to know. The recipe for my White Chocolate Ice Cream with Strawberry can be found just below. Enjoy! It’s SO good. I just know you’ll love it.
If you do make it, let me know! Whether you leave a comment at the bottom of the post, email me or tag me on social media, I always love to hear from you. I can mostly be found on Facebook, Instagram, Pinterest and Twitter. #glutenfreealchemist. A follow is always appreciated (so that you can keep up to date with all our creations and progress). And/or sign up for my weekly newsletter update (either via the box at the bottom, or on the Home Page).
For everything else, head over to our EPIC Gluten Free Recipe Index. It’s packed with inspiration for all your gluten free makes and bakes… sweet and savoury.
All shared for free, with my love
Other seasonally delicious strawberry recipes on the blog
White Chocolate Ice Cream with Strawberry
- large air-tight freezer-safe container
- large pyrex bowl
- jug or bowl
- fridge and freezer
White Chocolate Ice Cream Batter
- 150 g white chocolate good quality, meltable – chopped into small pieces
- 450 ml/g double cream (heavy cream)
- 300 ml/g milk whole or semi-skimmed
- 60 g icing sugar (confectioners/powdered sugar)
- 140 g liquid glucose
Strawberry Sauce (to swirl in)
- 300 g strawberries hulled and cut into quarters
- 40 g caster sugar (superfine sugar)
- 1 tsp cold water
White Chocolate Ice Cream Batter
- Place the chopped chocolate in a large heatproof bowl (preferably Pyrex glass) and add the cream, milk, icing sugar and glucose.
- Place the bowl over a saucepan of warming water (before the point of simmering). The bottom of the bowl should not come into contact with the water underneath.
- Continue to heat the water under the bowl to bring to a gentle simmer, while stirring continually.
- Once gently simmering, continue to heat slowly, stirring frequently until the chocolate has fully melted and all the ingredients have blended. Do not heat too quickly or allow the mixture to become too hot, or the chocolate might 'seize'.
- When the batter has fully blended, continue to heat, still stirring frequently, until it is beginning to steam, but does not reach boiling point.
- Remove the bowl from the heat.
- Transfer the batter into a bowl or jugs and leave until completely cold and then transfer to the fridge. Chill in the fridge until ready to use.
- While the base ice cream batter is cooling, make the strawberry sauce. (It will need time to cool before adding to the final ice cream).
- Place the prepared fresh strawberries, sugar and water in a saucepan and gently heat until the mixture is simmering and the strawberries have begun to break down and release their juice.
- Turn the heat up, stirring frequently, and boil for about 5 minutes until the strawberries are mush, the sugar has fully dissolved and the mixture has reduced in volume to a sticky, thickening liquid (but not a jam).
- Take off the heat and set aside to cool.
Making the ice cream
- Clean and get ready a freezable tub to store the ice cream when made. Place in the freezer to chill.
- When the two mixes are very cold, put the base chocolate mixture into an ice cream maker and churn according to the manufacturer's instructions. (see NOTES if making without an ice cream maker)
- Once the ice cream has reached thick, 'soft-scoop' texture, turn off the machine and remove the paddle from the bowl.
- Add the cold strawberry sauce into the ice cream and using a clean mixing spoon, gently swirl or fold through. Be careful not to over-mix, to ensure the strawberry sauce is still defined against the pale ice cream.
- Transfer immediately into the freezer container and place in the freezer to harden for a few hours.
- Once the white chocolate ice cream batter is made and chilled, pour into a large, freezer-safe container and freeze until it is starting to become a little mushy (about 45 minutes to an hour).
- Beat (with an electric hand mixer) until the ice crystals are broken down, but still mushy.
- Return to the freezer and freeze for a further 30 to 45 minutes (more mushy), before beating again.
- Repeat the freezing and beating process another 2 to 3 times, before adding and swirling through the strawberry sauce.
- Freeze a final time ready to eat.
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist