A recipe for White Chocolate Strawberry Ice Cream! This homemade ice cream has a creamy white chocolate base with pieces of fresh strawberries.

White Chocolate Strawberry Ice Cream in three glasses with strawberries and white chocolate chips in the background.

This White Chocolate Strawberry Ice Cream is such a fun dessert for summertime barbecues and celebrations.

It take a bit of planning to prepare, but most of the time is hands-off while chilling in the refrigerator and freezer.

Create the egg-based custard by heating milk and cream with sugar and a pinch of salt until steaming, but not yet boiling.

Slowly whisk the hot cream into the egg yolks to gently heat them, then pour the mixture back into the saucepan to continue to lightly cook until thickened.

After removing from heat, whisk in the white chocolate until smooth, then refrigerate the custard until well chilled, 4 hours to overnight.

Churn in your desired ice cream maker and add the macerated strawberries during the last few minutes.

Transfer to a freezer-safe container and freeze to desired consistency before serving.

A Few Tips

Close up of White Chocolate Strawberry Ice Cream in three glasses next to three white spoons.

After adding the eggs to thicken the cream, take care to not increase the heat to try to speed up the process. Stir constantly and heat just until the mixture is thick enough to coat the back of a spoon.

Otherwise, you may end up with cooked, curdled cream. If the mixture does curdle, I have been able to save ice cream by blending it until smooth in a stand blender or with an immersion blender as a last resort. The result won’t be perfect, but it helps enough to not waste all the ingredients.

I usually skip this step, but to help get a creamier texture and chill the mixture faster you can place the bowl of custard over an ice bath for a few minutes right after it is removed from the stove and blended with the olive oil. Be careful not to get water into the custard. Stir occasionally if you want to speed up the process a bit.

Make sure the white chocolate custard base is well-chilled before churning in the ice cream maker.

Toss the diced strawberries with a little sugar and lemon juice, then set aside for about 30 minutes right before you start churning the ice cream. This will allow the strawberries to soften and release their juices. Add both the strawberries and liquid to the ice cream machine towards the end of churning.

For even more white chocolate flavor, chop up some additional white chocolate and add to the ice cream machine after adding the strawberries.

Don’t love white chocolate? It can be swapped for chopped milk, semisweet, or dark chocolate.

Looking for more ice cream recipes?

Try my:

Side view of White Chocolate Strawberry Ice Cream in three glasses with strawberries and white chocolate chips in the background.

This recipe was originally posted in July 2013 and updated in May 2023.

White Chocolate Strawberry Ice Cream Recipe

Adapted from Gimme Some Oven

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White Chocolate Strawberry Ice Cream

A recipe for White Chocolate Strawberry Ice Cream! This homemade ice cream has a creamy white chocolate base with pieces of fresh strawberries.

Course Dessert

Cuisine N/A

Keyword dessert, ice cream, strawberries, strawberry, summer, white chocolate

Prep Time 20

Cook Time 10

Resting Time: 8

Total Time 8 30

Servings 4 Cups

Ingredients

White Chocolate Ice Cream:

2 cups (473 milliliters) whole milk
1 cup (237 milliliters) heavy cream
3/4 cup (150 grams) granulated sugar
1/4 teaspoon salt
4 large egg yolks
4 ounces (113 grams) white chocolate chopped
1 teaspoon vanilla extract

Strawberries:

8 ounces (227 grams) fresh strawberries hulled and diced
2 tablespoons (25 grams) granulated sugar
1 tablespoon (15 milliliters) freshly squeezed lemon juice

Instructions

In a medium saucepan, combine the milk, cream, sugar, and salt over medium heat, stirring often to dissolve the sugar.
In a small bowl, beat the egg yolks.
Once the milk mixture is steaming, but not yet at a boil, slowly pour about 1/4 cup (60 milliliters) into the eggs while constantly whisking.
Once incorporated, slowly stream in and whisk another 1/2 cup (125 milliliters).
Slowly pour the mixture back into the saucepan over medium-low heat while whisking. Cook while continuing to stir until just thickened enough to coat the back of a spoon, 170-180˚F (77˚C-82˚C). Be careful not to overcook or it will curdle.
Remove from heat and add the chopped white chocolate. Allow to sit for a minute, then whisk until melted and smooth and add the vanilla extract.
Pour the mixture through a fine mesh strainer into a large bowl.
Cover and refrigerate until well chilled, about 4 hours to overnight.

For the Strawberries:

In a medium bowl, stir together the strawberries, sugar, and lemon juice. Set aside for 20-30 minutes, while the ice cream churns, then lightly mash.

To assemble:

Freeze in the ice cream maker according to manufacturer's instructions. Five minutes before the ice cream is finished churning, slowly add the diced strawberry mixture.
Transfer to a freezer safe container and freeze until desired consistency, about 4 hours, before serving.