A rich, creamy, and EASY No Churn Caramelized White Chocolate and Chocolate Chip Ice Cream is an incredibly indulgent treat!
Maybe it’s because I’m 39 weeks pregnant… Or maybe it’s because it’s going to be in the 90’s here in Portland this week… Or maybe it’s because I’ve eaten so well all throughout this pregnancy and only gained 26 lbs. But I can’t stop thinking about ice cream. It’s as if my body’s finally like, “Ok, we got this, now release the preggo cravings!” Whatever the reason for the sudden cravings, my husband certainly hasn’t been complaining, especially when I announced I was making ice cream. But not just ice cream, No Churn Caramelized White Chocolate and Chocolate Chip Ice Cream, to be exact.
This stuff is dangerously easy to make. I found the recipe on Delicious Everyday and then instantly had to have it. My husband’s not the biggest white chocolate fan so I added some chocolate chips in for him. Next time, I think I’ll make my own chocolate chips though, that way I can make them a little bit smaller than the typical store bought ones. 
The first part, and really the only work that goes into this recipe, is caramelizing the white chocolate by baking it in the oven for an hour at a low temp and stirring it every 10 minutes
until you get a nice melted, creamy, golden, caramelized white chocolate. 
While the white chocolate is in its final 10 mins or so, whisk together the condensed milk and heavy cream in either a stand mixer or hand mixer until soft peaks form. 
Then I just folded in the chocolate chips and half of the white chocolate and poured all the creamy deliciousness into a 9X5 loaf pan. Once it was all in the pan, I added the rest of the white chocolate to the top and swirled it around with a chopstick (any skewer would work, the chop stick was just the first long pointed thing I grabbed out of the drawer) to give it a pretty swirled look. Then, just cover it and toss it into the freezer overnight!
The next day… whoa. 
Homemade No Churn Caramelized White Chocolate and Chocolate Chip Ice Cream! And trust me, it is GOOD. Too good. Even BETTER with some of our Super Easy Caramel Sauce From Scratch on top! It may be the opposite of low fat. But hey, at 39 weeks I totally earned it. And so did my husband, for you know, dealing with me for the past 39 weeks 😉
Now, we just wait for this little girl to arrive!
Our Other Favorite Summer Desserts
4 Ingredient Peach Sorbet Strawberries and Cream Scones Cherry Pecan Galette Lemon Ricotta Cookies Easy Cast Iron Apple Crisp
No Churn Caramelized White Chocolate and Chocolate Chip Ice Cream
Ingredients
- 2 1/2 cups heavy whipping cream
- 14 oz sweetened condensed milk
- 4 oz white chocolate
- 8-10 oz chocolate chips
Instructions
- Pre-heat oven to 250 degrees to roast the white chocolate.
- Add white chocolate to a small baking dish and bake for 60 minutes. Every 10 minutes, stir as it melts to keep it smooth. It should turn a nice caramel color.
- In a stand mixer or with a hand mixer, whip the cream and condensed milk until soft peaks form.
- Remove white chocolate from oven and let cool slightly.
- Mix into the cream half of the white chocolate mixture and then fold in the chocolate chips.
- Transfer to a 9X5 loaf pan and then add the remaining white chocolate and with a skewer, swirl it through the cream.
- Cover and put in freezer to set overnight or at least 6 hours.
- Enjoy!
When I was pregnant my downfall was cookie dough — like those tubes they sell in the refrigerator section. But I am totally down with this ice cream too! It looks amazing!
It is so hot here…wish I could have this ice cream now!!
I had some pretty bizarre cravings during my pregnancy and this would have been on the top of my list!
I think your tip of roasting the white chocolate is brilliant! I can’t wait to try this because I think that deep rich flavor of white chocolate roasted will be completely AMAZING!
This looks SO good Tracy! I just bought the ingredients to make my own no churn ice cream, can’t wait to give it a try!
Ahhhh, this sounds so good. I keep on seeing recipes involving caramelised white choc and keep meaning to get around to it. I think I’m going to dive right in and make this ice cream and a batch of caramelised white hot chocolate – extremes are the only way to deal with the weather in the UK during summertime – covering all scenarios 🙂
I am drooling here Tracy!! I LOVE caramelised white chocolate and I love ice cream even more – this looks amazing!!!!
I hope you’ve got some of this stashed in the freezer to keep you going while you adjust to new mum life!!
I love a no-churn ice cream recipe! 🙂
Oh… my. NO CHURN?! That’s amazing. This looks super easy. I bet even I couldn’t mess it up.
I love the pics! So pretty!
This looks so good!! I love making no churn ice cream, but I’ve never tried a caramelized white chocolate mix in! It ‘s brilliant. And you totally deserve it. It’s going to be 100+ here this weekend, so I think I deserve some too… 😉
Yum! I was just thinking yesterday about making ice cream, what perfect timing!
I wish I hadn’t seen this! It’s going to be on my mind non-stop now!