Blueberry & White Chocolate Stracciatella Ice Cream

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The creamiest blueberry & white chocolate stracciatella ice cream! Bursting with fresh blueberries, white chocolate shards & a hint of lime.

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blueberry & white chocolate stracciatella ice cream

It’s blueberry season, so what better to make than this next level, homemade ice cream!

This blueberry & white chocolate stracciatella ice cream could be the best summer dessert ever! Not only is it rich & creamy but it’s also bursting full of fresh blueberries & frozen shards of white chocolate. Plus there’s a hint of lime in the mix as well. This ice cream’s seriously tasty, is a fantastic purple colour & like all of our ice cream recipes, is super easy to make & is effortless to scoop.

Stracciatella ice cream – This is when melted chocolate is drizzled into ice cream as it finished churning, creating frozen shards of chocolate mixed into every scoop.

Ice cream is one of my favourite things to make & I’m always looking for new & interesting flavours to try! If there’s a flavour that you’d like to see on the blog, leave us a comment at the bottom of this page. Or check out our ever growing collection of easy to make flavours!

Ingredient Notes

  • Blueberries – Fresh blueberries work best for this ice cream but frozen will work as well. Make sure to defrost them fully before weighing & cooking them. If you’re using fresh berries, give them a wash under cold water first.
  • Lime Zest – Adding the zest of 1 lime to the blueberry puree cuts through the sweetness from the fruit. A lemon would work as well.
  • White Chocolate – A good quality white chocolate works best for this stracciatella ice cream. It’s best to use a bar of chocolate or callets, as these melt better than chocolate chips. Feel free to use dark or milk chocolate instead, if you’d prefer.
  • Milk & Cream – For the best flavour, texture & scoop ability, make sure to use whole milk & double/heavy cream. These contain the ideal amount of fat for ice cream.
  • Glucose – Glucose syrup is used to add sweetness & make our ice cream easier to scoop. This is available to buy in most supermarkets.
  • Skimmed Milk Powder – Skimmed milk powder is added to ice cream to make it smoother & creamier. Any brand of milk powder will work but I like to use Marvel.
  • Vanilla – A small amount of high quality vanilla works best in ice creams. You can either use half a vanilla pod or 2 teaspoons of vanilla paste. If you’re using a pod, scrape the seeds out & add both the pod & seeds into the custard (make sure to remove the pod once the custard is cooked!).
churned blueberry stracciatella

How To Make Blueberry & White Chocolate Stracciatella Ice Cream

The full, printable recipe card for this homemade ice cream can be found at the bottom of this post! Here’s a quick rundown of the recipe…

  1. Blueberry Puree
    First, we cook blueberries in a pan with sugar, lime zest & a pinch of sea salt. We need to cook the fruit until it is broken down, thick & jammy, which will take around 10 minutes. This greatly reduces the water content in the berries, which is key when adding fruit to ice cream. Once cooked, we blitz the blueberries smooth in a blender then leave to cool.
  2. Warm Up Milk
    Onto our custard base. To do this, we first place milk, sugar, glucose, milk powder, vanilla & salt into a saucepan then warm over a low heat, until steaming hot (but not boiling!).
  3. Temper Eggs
    Whilst our milk is heating up, we add egg yolks into a mixing bowl then set aside. Then once our milk is hot, we pour half of it into the yolks, whisking constantly. This tempers the yolks, preventing them from scrambling!
  4. Cook Out
    Next, we add the tempered yolks into the pan of milk then cook the custard over a low heat until it reaches a temperature of 82°c/180°f (a digital food probe comes in handy here!), stirring constantly with a spatula. Once our custard is cooked, we take the pan off the heat, stir in double cream then pass it into a bowl, through a sieve. We then leave this to cool.
  5. Mix Blueberries With Custard
    Once cool, we whisk the blueberry puree into the custard then give it a quick blitz with a stick blender. Blending is optional but gives our ice cream a smoother texture.
  6. Overnight Chill
    Now, we cover the surface of our custard with a piece of baking parchment (this stops a skin forming) then chill in the fridge overnight. This is called aging the ice cream base & helps develop its’ flavour & ensures that the custard will be cold before it is churned.
  7. Churning
    The next day, we churn the custard in an ice cream machine, to the consistency of soft scoop. If you were to check the temperature with a digital food probe, it will be around -5°c/23°f. In most ice cream machines, this will take around half an hour.
  8. Stracciatella
    Whilst the ice cream is churning, we melt chocolate (either in the microwave or over a bain marie) then pour into a piping bag. Once the ice cream has churned, we leave the machine running whilst piping in a thin stream of melted chocolate. As the chocolate hits the ice cream, it will freeze & turn into thin shards.
  9. Freezing
    Now we transfer our stracciatella ice cream into a 1 litre tub then leave it to set in a freezer for at least 4 hours before serving.

Tips & Tricks

  • Chill your custard overnight for a better flavour & texture.
  • Use good quality ingredients for the best flavour.
  • Cook the blueberries until thick & jammy, to cook the water out (this prevents larger ice crystals forming in the churned ice cream).
  • Blitz the custard with a stick blender, for a smoother texture.
  • Dip your scoop in hot water for easier scooping!
  • Set your freezer to 18°c/-1°f for the best set.

Frequently Asked Questions

Do I need an ice cream machine to make this recipe?

For the best results, you will need to use an ice cream machine. These can be picked up online for various price points but the investment is worth it! If you’re looking for an ice cream machine, check out my Cuisinart ice cream maker review. This the machine that I use!

What type of blueberries are best for ice cream?

It’s best to use fresh blueberries when making ice cream as these have the best flavour. As they contain quite a large amount of water, the berries need to be cooked until thick & jammy before being added to the custard.

How long will homemade blueberry ice cream keep for?

Once churned, homemade blueberry ice cream will keep for up to 2 weeks in the freezer. After this time, larger ice crystals will start to form, negatively affecting the texture.

What chocolate is best for stracciatella ice cream?

A good quality bar of chocolate or callets are best for stracciatella ice cream. These have the best flavour & will melt better than chocolate chips will.

What milk powder is best for homemade ice cream?

Skimmed milk powder is best, as it won’t affect the fat content of the ice cream. I use Marvel skimmed milk powder but any brand should work.

Equipment Used

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More Ice Cream Recipes To Try!

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blueberry & white chocolate stracciatella ice cream
Print Recipe
3 from 1 vote

Blueberry & White Chocolate Stracciatella Ice Cream

The creamiest blueberry & white chocolate stracciatella ice cream! Bursting with fresh blueberries, white chocolate shards & a hint of lime.
Prep Time30 minutes
Cook Time20 minutes
Churning Time30 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: Italian
Servings: 1 Litre
Author: Ben Racey

Equipment

  • Ice Cream Maker
  • Blender
  • Digital Food Probe
  • Large Saucepan
  • Microplane/Grater
  • Mixing Bowl
  • Sieve
  • Stick Blender

Ingredients

Blueberry Puree

  • 300 g Fresh Blueberries (Washed)
  • 55 g Caster Sugar
  • Zest Of 1 Lime
  • Pinch Of Sea Salt

Vanilla Custard

  • 325 g Whole Milk
  • 55 g Caster Sugar
  • 50 g Skimmed Milk Powder
  • 40 g Glucose Syrup
  • ½ Vanilla Pod (Or 2 tsp Vanilla Paste)
  • ¼ tsp Fine Sea Salt
  • 85 g Egg Yolks
  • 300 g Double Cream

Stracciatella

  • 100 g White Chocolate

Instructions

Blueberry Puree

  • Place the blueberries, sugar, lime zest & salt into a saucepan then set over a low heat.
  • Cook the blueberries, stirring frequently until they are soft & broken down then increase the heat to medium & continue cooking until thick & jammy. This will take 5 minutes or so. Make sure to stir the fruit occasionally to prevent it from catching.
  • Once cooked, take the blueberries off the heat, leave to cool slightly then blitz in a blender until smooth. Pass through a sieve, into a bowl then leave to cool completely.

Vanilla Custard

  • Place the milk, sugar, milk powder, glucose, vanilla & salt into a large saucepan.
    If you're using a vanilla pod, scrape out the seeds & add both the pod & seeds to the pan.
  • Whisk to combine then place the saucepan over a low heat & leave to warm gently until steaming – don’t let it boil. Make sure to stir the milk regularly with a spatula.
  • Whilst the milk is heating up, place the yolks into a mixing bowl.
  • Once the milk is steaming, pour half of it into the yolks, whisking as you do so. Pour the now tempered yolks into the pan of milk.
  • Cook the custard over a low heat, stirring constantly with a rubber spatula until it is thick enough to coat the back of a spoon & has reached a temperature of 82°c/180°f.
  • Remove the custard from the heat, stir in the double cream then pass into a bowl, through a sieve. Leave to cool to room temperature, stirring regularly.
  • Once cool, add the blueberries into the custard, whisk to combine then give the blueberry custard a quick blitz with a stick blender. Cover the surface of the custard with a piece of baking parchment then chill in the fridge overnight.

Churning

  • The next day, pour the chilled custard into an ice cream machine & start churning.
  • In the meantime, roughly chop the white chocolate & place into a heatproof bowl. Melt the chocolate in a microwave (or over a bain marie) then transfer to a piping bag. Cut a small hole in the end then set aside.
  • When the ice cream has reached soft serve consistency (the temperature will be around -5°c/23°f), slowly pipe the chocolate directly into the ice cream, whilst still churning. The chocolate will freeze into shards as it mixes through the ice cream.
  • Once all the chocolate has been piped in, continue churning the ice cream for 30 seconds then transfer into a 1 litre tub. Leave to set in the freezer for at least 4 hours before serving.

Notes

1. Ice Cream Maker –To churn this ice cream, you’ll need to use an ice cream machine. The machine that I use is linked in the post above.
2. Blueberries – Fresh blueberries work best for this ice cream but frozen will work too. Make sure to defrost them before weighing out & cooking. Blueberries contain quite a lot of water so make sure to cook them until thick. & jammy, to avoid making the churned ice cream icy. 
3. Skimmed Milk Powder – We’re using skimmed milk powder for this ice cream. I used Marvel dried skimmed milk.
4. Glucose Syrup – Glucose syrup helps make our ice cream easier to scoop. This is available in most supermarkets.
5. Chocolate – A good quality chocolate works best for stracciatella ice creams. I used white chocolate but feel free to use dark or milk chocolate if you’d prefer.
6. Storage – Homemade ice cream will keep in the freezer for up to 2 weeks.

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2 Comments

  1. 3 stars
    This recipe was ok. Despite following the recipe, once churned the color was very washed out and grey. Good flavor and the “shards” of white chocolate are nice.

    1. Hi, glad you liked the flavour, thanks for the feedback & sorry it wasn’t as vibrant as you would’ve liked! Just out of curiosity, did you use fresh or frozen blueberries?

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