White Chocolate Ice Cream (Easy Three Ingredient Recipe)

February 15, 2023February 17, 2023 What Jessica Baked Next5 Comments

Indulgently creamy homemade White Chocolate Ice Cream. This ice cream is made with three ingredients and without an ice cream machine in sight!

This White Chocolate Ice Cream is another recipe inspired by food I ate whilst away on a trip.

Ice cream was something we certainly indulged in during that holiday. I think I devoured about two or three ice creams a day…

I talked about a fantastic ice cream shop in this blog post. This shop sold really great ice cream and there was a flavour suited to everybody. On offer were classics like chocolate, strawberry and vanilla, and then some slightly different flavours, such as Kinder Bueno, berry/strawberry cheesecake, and fruity flavours including refreshing lemon, mango and watermelon.

One flavour that did amaze us, was white chocolate ice cream (chocolate blanco).

My sister picked this flavour the first night out and we all tried some. It was delicious, so utterly creamy and tasted just like eating a bar of white chocolate.

And you guessed it, the very next night I picked that flavour without hesitation!

I have a few no-churn ice cream recipes on my blog already, check these out below!

My most recent ice cream recipe is this No-Churn Oreo Ice Cream

Try my Cadbury Creme Egg Ice Cream for a delicious Easter-inspired recipe

Or if you’re a fan of Biscoff, try this incredibly good Speculoos Cookie Butter Ice Cream

I’ve said this many times before, but the no-churn method of making ice cream is truly special. It’s amazing how easy and quick (minus the freezing time) you can make homemade ice cream. I’ve made ice cream a couple of times in my ice cream machine, but it really is a faff and takes a lot longer than this no-churn version does to make!

The texture of this ice cream is very similar to gelato. A very decadent ice cream, one of which when you’ve started eating, it isn’t easy to stop yourself going back for more…

The ice cream takes just 10 minutes to prepare and then needs to freeze for at least 6 hours, or up to overnight.

All you need is a mixing bowl, a whisk, a spatula, three ingredients and a dish to pop your ice cream into.

Remember to take your ice cream out from the freezer and allow it to warm up for 10 minutes before scooping.

Serve your homemade ice cream in cones or a bowl. Other serving ideas include: serving the ice cream with strawberries or raspberries, topping the ice cream with a sprinkle of coconut, some toasted hazelnuts or pistachios. You could also serve this ice cream with a slice of your favourite chocolate or vanilla cake, brownies, a stack of pancakes, or even some apple crumble.

White Chocolate Ice Cream (Easy Three Ingredient Recipe)

Deliciously creamy white chocolate ice cream. Made with only three ingredients!

Prep Time 6 10

Total Time 6 10

Servings 8

Author What Jessica Baked Next

Ingredients

300 g white chocolate
500 ml double cream chilled
397 g tin sweetened condensed milk

Instructions

Melt the white chocolate either in a heatproof bowl atop a pan of simmering water (bain-marie), or in a microwave in 20-second bursts, stirring well until it's completely melted, and then set aside to cool slightly. Watch carefully as chocolate burns very easily.
In a large mixing bowl, whisk the cream until soft peaks form. Fold through the condensed milk, followed by the melted chocolate. Mix until everything is all combined - the mixture will thicken significantly once the white chocolate is added. Don't over mix.
Spread the ice cream mixture out into a suitable container. Scatter over some white chocolate curls and extra pieces of white chocolate, if desired. Cover the top with a lid or a piece of clingfilm.
Freeze for at least 6 hours or until firm and scoopable. I recommend freezing it overnight for the best results. Once ready to serve, scoop into cones or bowls. The ice cream will store in the freezer for up to one month.

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Biscuits and Cookies · Ice Cream · No-Bake

No-Churn Oreo Ice Cream

June 5, 2020February 13, 2023 What Jessica Baked Next65 Comments

Vanilla ice cream speckled with crushed Oreo cookies. No machine and no-churn recipe perfect for whenever you’re desperately craving ice cream! Cookies ‘n’ cream lovers will adore this simple four ingredient ice cream.

Originally posted in May 2015, recipe and photographs updated June 2020.

With the arrival of summer, I wanted to celebrate the occasion and share an ice cream recipe with you. The British summer so far has been a little bit temperamental, but let’s keep our fingers crossed and hope the warmer weather makes a much welcomed appearance again soon…

When it’s hot out, I’m sure you’ll agree with me that the last place you’d want to be is trapped in a stuffy kitchen. So today, let’s switch the oven off and make a decadent no-bake treat instead!

It’s no lie that I love ice cream. If I had to pick a few of my favourite ice cream flavours then hazelnut, pistachio and cookies ‘n’ cream would all definitely top the list. As I was craving homemade ice cream, I decided to whip up a quick batch of Oreo ice cream!

Since sharing this recipe in 2015, I now own an ice cream machine. I do however, still enjoy using the no-churn method of making ice cream because of its ease, simplicity and quickness.

Like all my no-churn ice cream recipes, this Oreo variation starts off with a vanilla base. Whisk together double cream and vanilla until soft peaks form. Then fold through a can of condensed milk, followed by crushed Oreo cookies.

Spread the ice cream mixture out into an airtight container, ceramic dish or even a reusable ice cream container. Now cover and leave the ice cream to freeze until firm. You have to patiently wait at least six hours or overnight if you can – this is the hardest part, but I promise you that it’s worth the wait when you get your first taste of this ice cream!

Creamy with a sweet vanilla flavour and crushed Oreo chunks in every single mouthful, this ice cream will make a scrumptious treat anytime! It’s ridiculously delicious and easy to make! Grab the ingredients, head into your kitchen and go make this right now! You won’t regret it.

This velvety vanilla ice cream has glorious chunks of cookies ‘n’ cream biscuits/cookies running through each bite. This is definitely my best no-churn recipe to date and I’ll be making it all summer long without a doubt!

My taste testers and I couldn’t stop reaching for scoop after scoop of this yummy ice cream and I’m sure you won’t be able to either…

Ingredients:

500ml (2 cups) double/heavy cream, chilled

1 and 1/2 teaspoons vanilla extract

1 x 397g can (14 ounces) sweetened condensed milk

18-20 Oreos (I used a mix of original and Double Stuff Oreos), broken into pieces – save roughly a handful to decorate the top of the ice cream

Method:

1. Whisk the cream and vanilla until soft peaks form.

2. Add the condensed milk and fold until incorporated into the whipped cream mixture.

3. Fold in the crushed Oreo pieces and mix to combine.

4. Spread the ice cream mixture out into a suitable container. Scatter over a few extra Oreo crumbs/pieces and cover the top with a lid or a piece of clingfilm.

5. Freeze for at least 6 hours or until firm and scoopable. I recommend freezing it overnight for best results. Once ready to serve, scoop into waffle cones or bowls. The ice cream will store in the freezer for up to one month.

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Chocolate · Ice Cream · No-Bake

Cadbury Creme Egg Ice Cream

March 23, 2016April 10, 2022 What Jessica Baked Next20 Comments

Deliciously smooth creme egg ice cream made without an ice cream machine!

If you love creme eggs, then you’re going to love this ice cream. You might not believe me, but I used to HATE creme eggs. Oh, and cheesecake.

That’s quite a bold statement coming from someone who is now addicted to creme eggs and has a serious obsession with cheesecake. 😉

Ever since I discovered the magic no-churn method for making ice cream, I’ve been completely hooked on creating and sharing more ice cream recipes on the blog. For this creme egg ice cream I used a standard no-churn vanilla ice cream base and added melted milk chocolate and a whole load of chopped creme eggs. The ice cream stays super soft and scoop-able and requires less ingredients and no high tech equipment.

Indulge your creme egg cravings this Easter with my easy no-churn ice cream. It’s super addictive and the perfect recipe for all you chocoholics out there!

Ingredients:

480ml (2 cups) double/heavy cream

1 teaspoon vanilla extract

1 x 397g (14 ounce can) sweetened condensed milk

300g dark or milk chocolate, melted and cooled slightly

2 x 89g packets mini Cadbury creme eggs, roughly chopped

Method:

Whisk the cream and vanilla until stiff peaks form. Fold through the condensed milk and the melted chocolate until thoroughly combined.
Finally, fold through approx. 3/4 of the chopped creme eggs. Pour the mixture into a large freezer container or large loaf tin. Top with the remaining creme eggs.
Cover with clingfilm and freeze overnight or until solid. When ready to serve, scoop into bowls or ice cream cones. I serve mine with extra creme eggs! The ice cream will keep in the freezer for up to 2 weeks.

Original photo from April 2014

ice cream 2014

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Baking · Biscuits and Cookies · Ice Cream · No-Bake

Oreo Ice Cream Pie

July 3, 2015July 21, 2023 What Jessica Baked Next79 Comments

Oreo cookies take centre stage in this decadent ice cream pie. A crumbly Oreo cookie base with a layer of vanilla Oreo ice cream.

I’m taking a step back in time and revisiting an older blog recipe from 2015 with some brand new photos. My Oreo Ice Cream Pie is a sweet and refreshing summer dessert recipe.

I’m willing the sun and summer weather to come back with this recipe. As I write this blog post, it’s been pouring down outside and doesn’t feel like July. I have this ice cream ready for a sunny day, hopefully not too far away!

This amazing pie starts with an Oreo cookie base. Made with 2 packs/28 Oreo’s in total, mixed with 75g of melted butter. Give these ingredients a quick mix together, then press onto the base of a 23-inch/9-inch cake tin. I use a spring form tin, but a pie dish is also a good choice.

For the no-churn ice cream, take some double cream (make sure it’s nice and chilled so it whips well), grab a can of sweetened condensed milk, followed by some vanilla extract.

Firstly, whip the cream until stiff peaks start to form, pour in your tin of condensed milk, along with the vanilla, continue whisking until the mixture has thickened again. The final step is folding in another pack and a half of crushed Oreo’s, then spreading the mix on top of the cookie base.

Cover and pop in the freezer overnight. Decoration is totally up to you. I whipped the remaining 100ml of cream I had leftover and piped that on top of the pie and sprinkled over extra crushed Oreo’s.

When ready to serve, allow the ice cream pie to sit at room temperature for about 10 minutes before slicing. This gives the ice cream a chance to soften slightly and you get to enjoy the creaminess of this pie!

It lasts in the freezer for up to 3 months, so you have a slice of ice cream pie whenever you want!

Oreo Ice Cream Pie

Oreo cookies take centre stage in this decadent ice cream pie. A crumbly Oreo cookie base with a layer of vanilla Oreo ice cream.

Prep Time 8 30

Total Time 1 30

Servings 12

Author What Jessica Baked Next

Ingredients

Oreo Base:

28 Oreo's (this is 2 x standard packets)
75 g butter (salted or unsalted) melted and cooled slightly

Oreo Ice Cream:

500 ml double cream chilled
1 teaspoon vanilla extract
397 g can sweetened condensed milk
1 and 1/2 packs Oreo cookies (this is 21 Oreo's) use the remaining Oreo's to decorate

Instructions

To make the crust: Crush the Oreo cookies in a food processor. Add the melted butter and mix through to combine. Scatter the cookie mixture intoa 23cm / 9-inch springform tin or pie dish, and press down until compact. Place in the fridge while you make the filling.
To make the ice cream: Whisk the cream and vanilla until soft peaks form. Fold through the condensed milk, followed by the crushed Oreo's and mix to combine. Transfer the mixture into the tin. Cover the top and leave to freeze for at least 8 hours, or overnight for best results.
To decorate: Once the ice cream pie is set, allow it sit outside the freezer for about 10 minutes to soften slightly. Now carefully remove from the tin - if you’re having trouble removing it from the tin, it’s helpful to dip a knife into hot water, wipe and then run around the sides to release more easily. Finish by decorating with swirls of extra whipped cream and Oreo's, if desired.
The pie will keep in the freezer for up to 3 months.

More ice cream treats!

White Chocolate Ice Cream (Easy Three Ingredient Recipe)

No-Churn Oreo Ice Cream

Speculoos Cookie Butter Ice Cream

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Baking · Biscuits and Cookies · Ice Cream · No-Bake

Speculoos Cookie Butter Ice Cream

April 25, 2015July 15, 2022 What Jessica Baked Next60 Comments

Homemade cookie butter ice cream. Loaded with speculoos cookie butter spread and chunks of crumbled speculoos cookies! The ultimate ice cream treat and you don’t even need an ice machine to make it!

If you’re a regular reader of my blog then you’ll know by now how much I like no-churn ice cream recipes? A few summers back I received an ice cream maker as a birthday gift. Long story cut short, the ice cream maker was absolutely terrible as it required tonnes of costly ingredients and I ended up with a mere four scoops at the very most after all my hard work. Certainly not enough to serve to my ice cream loving family!

So I ditched the ice cream machine and started researching some recipes that didn’t require the use of a machine. Eventually I came by a no-churn method. Simply requiring just two ingredients {cream and condensed milk} and a few additional ingredients such as vanilla extract, cocoa powder and spreads such as Nutella. I was super excited to start trying out different flavours for the blog. Of which I have a recipe for 4-ingredient Nutella ice cream you MUST also try!

What I like about no-churn ice cream is how quick it is to make – that is minus the freezing time, which is the only negative I can think of! If you wanted to make a classic vanilla ice cream all you simply have to do is whip your cream with the vanilla until soft peaks form and mix together with the condensed milk. Transfer the mixture to a freeze-able container and pop into the freezer. Then you can scoop and enjoy! It’s my new favourite way of making ice cream!

So moving onto today’s recipe. I’m sharing this amazingly delicious Speculoos Cookie Butter Ice Cream. It’s probably one of my best ice cream creations to date. Creamy, silky and with cookie butter and spiced cookies in each spoonful! It’s just as good {maybe even better} than eating the cookie butter straight from the jar. < I’m 100% guilty of doing that! My self-control goes out the window when there’s cookie butter involved!

Every time I visit the supermarket lately I’ve been seeing Speculoos ice cream in the freezer section. I think I’ve lost count of the amount of times I have had to resist reaching and grabbing a tub of ice cream during the grocery shopping! So I came home and found the half eaten jar of Speculoos at the back of my kitchen cupboard and preceeded to make some of the most amazing ice cream!

It’s creamy, sweet and just so addictive. We enjoyed this ice cream for dessert over the past week and it went down a treat. I just wished I had more in my freezer ready for my next speculoos craving!

Ingredients:

500ml double cream

397g (14 ounces) can sweetened condensed milk

200g of Speculoos (Biscoff) or spiced cookie butter spread

5 spiced cookies, crumbled or broken into small pieces (add more if you like)

1 teaspoon of vanilla extract(optional)

Method:

1. Whip the cream with the vanilla extract until soft peaks. In large mixing bowl add the spiced cookie spread and stir lightly to loosen the mixture. Add the condensed milk and mix to combine.

2. Finally gently fold in the whipped cream and biscuit crumbs. Once incorporated fully pour into a freezable container. Cover and place in the freezer for at least 6 hours or overnight.

3. Scoop to serve in bowls or waffle cones. The ice cream will keep in the freezer covered for up to 1 month.

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Biscuits and Cookies · Ice Cream · No-Bake

No-Churn Strawberry Shortbread Ice Cream

June 23, 2014June 23, 2016 What Jessica Baked Next116 Comments

It’s the start of Wimbledon today so there’s no better time to share a strawberries ‘n’ cream recipe with you all. I love making my own homemade ice cream and ever since I found a great, staple no-churn, no-machine recipe I’ve been hooked on creating new flavours ready to enjoy in the warmer weather. This ice cream recipe only requires a handful ingredients and will take less than 10 minutes of your time to make. In no time whatsoever you will have the most delicious handmade ice cream ready to scoop, eat and enjoy in the sunshine.

Ingredients:

300ml double cream, chilled

397g (14 oz) can of sweetened condensed milk

1 teaspoon vanilla extract

150g (approx. 1 cup) fresh strawberries, chopped in small pieces

4-5 all-butter shortbread fingers, crumbled

Method:

1. Whisk the double cream to soft peaks. Fold in the condensed milk and vanilla extract. Place 2/3 of the strawberries into a food processor and blend until pureed, leave some bigger pieces of strawberry for texture. Fold in the pureed strawberries and half the crumbled shortbread.

2. Pour into a loaf tin or medium-sized airtight container. Scatter over the remaining chopped strawberries and crumbled shortbread. Cover with cling film and place in the freezer for at least 6 hours or overnight.

3. To serve, allow to thaw at room temp for 5-10 minutes. Then scoop into ice cream cones or into bowls with extra strawberries and shortbread.

Enjoy!

Baking · Chocolate · Ice Cream · Italian Cuisine

Ice Cream Filled Profiteroles with Chocolate Sauce

October 12, 2013March 24, 2016 What Jessica Baked Next2 Comments

These profiteroles use a classic French choux pastry recipe but I decided to bring some Italian influence to the recipe and I’ve filled them with gelato instead of the traditional Chantilly cream. I love to serve these ice cream choux buns with homemade chocolate sauce which is so easy to make and tastes amazing. I’ve been experimenting with choux pastry and last week I shared with you my recipe for Gougères which are great hors d’oeuvres to serve for the upcoming party season. These sweet profiteroles are the perfect treat and are make a pretty indulgent dessert perfect for simply any occasion!

ice cream profi copy

(Makes 8 large choux buns)

Ingredients:

Choux Pastry –

100g unsalted butter, chilled and cubed

125ml water

125ml milk

1 tsp salt

1 tsp sugar

170g strong white bread flour

Filling –

8 scoops vanilla ice cream

Chocolate Sauce –

100g good quality dark chocolate

100g good quality milk chocolate

150ml double cream

2 tablespoons golden syrup

Method:

1. To make the choux pastry: Preheat your oven to 160 degrees Fan/180°C/350°F/Gas Mark 4. Before you start making the choux pastry make sure you have all your ingredients weighed out ready. Place the butter, milk, water, sugar and salt in a saucepan and melt the butter on a high heat.

2. Once the butter has melted, turn the heat down to low and add all the flour. Using a wooden spoon, beat really well until the mixture ‘clumps’ together and starts to come away from the sides of the pan.

3. Now tip the dough into a mixing bowl (this will cool it down a lot quicker) and using the wooden spoon beat the dough until it’s cool to touch.

4. Now add the eggs one by one and beat until the mixture is stiff and all the beaten egg is well combined. Now take a heaped tablespoon of the choux and place it down on the baking tray. Bake for 25 minutes and then allow to cool completely.

5. To make the sauce: Place the chocolate, double cream and golden syrup in a large saucepan, stir continuously on a medium heat until all the chocolate has melted and you have a smooth, glossy sauce. Once the choux buns are cool, dust with icing sugar and cut in halve width ways. Fill with a scoop of ice cream and pour over the warm chocolate sauce.

Enjoy!

jess

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Cheesecake · Ice Cream

No-Churn Blueberry Cheesecake Ice Cream

August 31, 2013March 24, 2016 What Jessica Baked Next13 Comments

Blueberry cheesecake ice cream is the perfect dessert anytime of year, but it’s especially brilliant for summer and the hot weather. With this recipe you can make your very own homemade ice cream without an ice cream machine in 3 easy steps!

Cheesecake and ice cream are two of my absolute favourite desserts. I’ve combine two, to create one incredibly delicious sweet treat that incorporates vanilla cheesecake ice cream, swirls of zingy blueberry sauce and crumbles of buttery digestive biscuit. If you’re a fan of blueberry cheesecake, then this ice cream recipe is definitely one to try!

The hardest part of the recipe is waiting for the ice cream to freeze, but it’s worth the wait!

Ingredients:

Blueberry Sauce –

2 cups of fresh blueberries

3 tablespoons of caster sugar

3 tablespoons lemon juice – approx. juice from 1 1/2 lemons and about 1 teaspoon of the zest

Ice Cream –

1 x 397g/14 ounce can sweetened condensed milk

480ml (2 cups) double or whipping cream, chilled

200g cream cheese, softened

2 teaspoons pure vanilla extract

Method:

1. Make the sauce: Place the blueberries, sugar, lemon juice and zest in a medium saucepan. Simmer on a medium heat for a few minutes until the blueberries break down and the sauce thickens a little. Then take off the heat and place in a small bowl and put in the fridge to cool.

2. To make the ice cream: Whisk the cream cheese until smooth. Then add the condensed milk slowly with the vanilla and whisk on low speed for a few minutes. Then add the cream to the mixture and whisk on low again for a few minutes or until stiff peaks are formed – be patient, this will take some time, but it must be done slowly to stop the cream curdling.

3. To assemble the ice cream: Place half the ice cream mixture a large freezer container. Then place a spoonfuls of the chilled blueberry sauce on top of the ice cream layer. Using a wooden skewer, swirl the sauce into the ice cream mixture. Then place the rest of the ice cream mixture on top and then again swirl through a few more spoonfuls of the blueberry sauce on top of this layer. Cover the ice cream with tin foil or cling film and freeze for at least 6 hours or best overnight for the best results.

Recipe Notes:

Make sure the cream is chilled before whisking. Chilled cream will whisk better and you will be guaranteed to get really stiff peaks and volume.
Whenever using cream cheese in baking be sure to have it at room temperature as it will be easier to mix.
Make the blueberry sauce the night before, it will get really thick overnight and will be the perfect consistency. Any leftover sauce serve is great drizzled over pancakes for breakfast.

Enjoy!

jess

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