Divine No-Churn White Chocolate and Strawberry Ice Cream

Prep Time

15 minutes

Chill Time



about 500ml

This no-churn ice cream is a great treat for the summer months!


For the milk base
  • 200g condensed milk
  • 250g double cream
  • 200g Divine White Chocolate with Strawberries
  • 1 tbsp vanilla extract
  • 50g mini marshmallows
For the strawberry coulis
  • 170g strawberries
  • 25g caster sugar



For the strawberry coulis

Chop the strawberries and place in a heat-proof bowl.


Add 1 teaspoon of water, then heat for one minute in the microwave until it is boiling


Add the sugar, combine and allow to cool for 5 minutes. Transfer to a tall beaker.


Blitz until smooth using an electric hand whisk. Remove the outer seeds using a fine sieve and transfer the mixture into a jug.


Allow to cool to room temperature then refrigerate overnight.


For the ice cream

Chop up the white chocolate and place in a heat proof bowl. Set aside.


In a separate bowl, whisk together the condensed milk and double cream until it reaches soft peak. Add the vanilla extract and combine with a spatula. This will help lower the freezing temperature which will the stop ice-cream from freezing solid.


Melt the chocolate in the microwave for 2 minutes on a low setting. Stir every 30 seconds to avoid burning.


Once melted, add a ladle of the cream mixture into the chocolate and stir. Then transfer the chocolate mixture back into the remaining cream and whisk together until stiff peaks. Fold in the mini marshmallows.


Transfer the ice-cream mix into a freezer-proof dish. Add the coulis one layer at a time and fold into make a pattern. Repeat until the cream is finished. Enjoy with fresh strawberries.