Gimme Some Oven

White Chocolate & Strawberry Ice Cream

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Ok, I’m still playing catch-up this week highlighting some of my favorite recipes that I made/photographed this summer, but somehow didn’t find the time to post. So for all of you who still have your ice cream makers out, or for anyone who (like me) thinks ice cream has no season…I have a stellar recipe for you.

Although I should point out right away that this recipe is not for the faint of heart. It’s based off of a David Lebovitz recipe, and I resisted the urge to use some “lighter” substitutes. So it’s the real deal. :)

8 ounces of rich, melted white chocolate…a generous serving of sweet, fresh (or frozen) strawberries…a hint of vanilla…and (yes) plenty of cream, milk and egg yolks to give it the smoothest, creamiest texture you can imagine.

And worth every. single. calorie.



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White Chocolate & Strawberry Ice Cream

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  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes


Rich, melted white chocolate… sweet, fresh strawberries give this White Chocolate Strawberry Ice Cream recipe the creamiest texture you can imagine.


  • 8 oz white chocolate, finely chopped
  • 1 cup whole milk
  • 2/3 cup sugar
  • pinch of salt
  • 5 large egg yolks
  • 2 cups heavy cream
  • 1 tsp. vanilla extract, store-bought or homemade
  • 2 cup strawberries, finely diced


  1. Put the chocolate pieces in a large bowl and and set a mesh strainer over the top.
  2. Warm the milk, sugar, and salt in a medium saucepan. In a separate medium bowl whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
  3. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer over the white chocolate. Stir until white chocolate is completely melted and the mixture is smooth, then stir in the cream and vanilla. Stir until cool over an ice bath.
  4. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. Add the strawberries about 5 minutes before the ice cream maker’s cycle is completed.


Recipe adapted from David Lebovitz


Ali’s Tip:

I really recommend going all out with this recipe. But if you’d like to lighten it up, you can always substitute milk for more of the cream (ex. 2 cups milk, and 1 cup cream). Or use 2% instead of whole milk. Or you could also reduce the number of egg yolks.

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8 comments on “White Chocolate & Strawberry Ice Cream”

  1. This sounds amazing and worth the calories indeed! I’ve only heard good things about Dave’s ice cream recipes. His book is definitely the first I’ll pick up once I buy an ice cream machine.

  2. Oh mercy. This sounds wonderful and I love that photo!

  3. This sounds delicious! I will definitely make it!

  4. Tried this recipe out yesterday.. Unfortunately I screwed up the custard step, and used low-fat recipes because that’s all I had, so the texture came out kinda wonky, but the flavor is still good! I will definitely try again when I get some more eggs!

  5. I am firmly of the belief that ice cream has no season…if I can find some strawberries I’m totally making this! Delightful!

  6. This look delicious because ice cream is my all-time favorite and I think all ice cream are delicious no matter what flavor it is. LOL. Thanks for sharing this wonderful post of yours especially the ingredients of the white chocolate and strawberry ice cream.

  7. This turned out wonderfully. Such a great summer recipe! I love the combination of white chocolate and strawberries.