Milkybar Stracciatella Ice Cream

This Milkybar stracciatella ice cream is the ultimate homemade ice cream for white chocolate lovers! There’s Milkybar in the ice cream itself and frozen shards too.

If you’re a fan of Milkybar white chocolate, you’re going to love this batch of homemade ice cream! Not only is it flavoured with Milkybar but there’s also melted chocolate piped into the ice cream as it churns to make frozen shards of Milkybar that run through every scoop.

This an Italian ice cream style called stracciatella and it’s a great way to incorporate even more Milkybar into this batch of white chocolate ice cream! Traditionally you’d use dark chocolate for this but I wanted as much Milkybar flavour as possible in this batch so I went with white chocolate here as well. Although you could use dark (or milk) chocolate for the stracciatella, which would work incredibly well too.

I’ve been eating this white chocolate ice cream on its own but it would go great with loads of different desserts, like cheesecake, pavlova, fruit tarts and crumbles.

If you’re looking for more homemade ice creams to try then check out our ever growing collection of ice cream recipes! Or if there’s a flavour that you’d like to see on the blog, drop us a comment at the bottom of this post…

Ingredients For Milkybar Stracciatella

• Milkybar White Chocolate – The star of the show! We’re using Milkybar chocolate to flavour the ice cream and to pipe into the ice cream as it churns, to make stracciatella. Make sure to use branded Milkybar white chocolate, just because it’s what this recipe was developed to use. Both Milkybar buttons and chocolate bars will work.
• Milk & Cream – For the creamiest flavour, we’re using whole milk and double cream. Heavy cream will work too, if you can’t get double cream.
• Sugar – You’ll need caster sugar for this ice cream, for sweetness and glucose syrup, to make the ice cream smoother and easier to scoop.
• Milk Powder – As white chocolate already contains milk powder, we only need to add a small amount of extra into the custard base, to give it a smoother texture and to prevent it from melting too quickly.
• Egg Yolks – This ice cream is made with a custard base, which you’ll need egg yolks for.
• Sea Salt – Added to enhance the flavour from the chocolate.

How To Make Milkybar Stracciatella Ice Cream

This ice cream is based on my classic vanilla flavour but adjusted to incorporate the ideal amount of Milkybar white chocolate, for maximum flavour. This ice cream uses an egg custard base then once it’s almost churned, you pipe melted white chocolate into the mix to create frozen chocolate shards!

1. White Chocolate Custard Base

This ice cream starts with an egg custard base that’s flavoured with a generous amount of Milkybar white chocolate. You make this like a regular egg custard then whilst it’s still hot, you pour it over chopped up Milkybar then whisk to melt. I like to pour the cream in after the custard’s made, to give the ice cream a richer dairy flavour.

Once you’ve made the custard, I’d recommend giving it a quick blitz with a stick blender then pass it through a sieve, to make it as smooth as possible.

1. Add milk, half the sugar, glucose syrup, milk powder and sea salt into a pan then warm over a low heat, until steaming hot.
2. In the meantime, add egg yolks and the remaining sugar into a mixing bowl then whisk to combine.
3. Roughly chop the Milkybar up, add into a separate large mixing bowl then set to one side.
4. Once the milk is hot, pour half of it into the egg yolks, whilst whisking.
5. Pour the tempered yolks into the pan of milk then cook over a low heat, stirring constantly until the custard has reached a temperature of 82°c/180°f.
6. Pour the hot custard over the white chocolate, leave to stand for 1 minute then whisk to melt.
7. Stir cold double cream into the custard then give it a quick blend with a stick blender.
8. Pass the custard through a sieve, into a container then cover the surface with a piece of baking parchment or clingfilm (to stop a skin forming).

2. Overnight Chill

One of the most key steps when making homemade ice cream, is to chill the custard in the fridge overnight before you churn it. This gives the flavours plenty of time to develop and also means that the custard will be as cold as possible when you churn it, which reduces the churning time and therefore gives the ice cream a smoother texture.

3. Churning

The next day, start churning the white chocolate custard in your ice cream machine. You’ll need to churn the ice cream until it’s the consistency of soft serve. This will take anywhere from 15-30 minutes, depending on what machine you’re using. If you take the temperature of the ice cream with a food probe, it should be around -5°c/23°f once churned.

4. Stracciatella

To turn ice cream into stracciatella, you pipe melted chocolate into the ice cream as it finishes churning. The melted chocolate needs to be cool when you use it, so it’s best to melt it as soon as you start churning the ice cream, either in a microwave or in a bowl set over a pan of barely simmering water.

As this is Milkybar ice cream, I used it for the stracciatella as well. Though if you wanted, you could use dark or milk chocolate instead. Once your ice cream has just finished churning, you simply pipe the chocolate into the ice cream in a thin stream. The chocolate will freeze as it mixes in, creating thin shards!

5. Set In Freezer

Once your ice cream has finished churning and you’ve piped in the chocolate, transfer it to a 1 litre container then leave to set in the fridge for at least 4 hours before serving. I tend to leave my ice creams in the freezer overnight though, just to be sure that they’re fully set.

Serving Suggestions

Homemade Milkybar ice cream is great eaten on its own but also works fantastically with pretty much anything you’d serve white chocolate with. Think fruit flavoured desserts like cheesecake, pavlovas, tarts and crumbles. Or just fruit on its own! White chocolate goes especially well with raspberries, blueberries, lime and lemon.

Homemade Ice Cream Tips And Tricks

• Chill the custard base overnight, to let the flavours develop. This improves the flavour & texture of the final ice cream. It also means that the custard will be completely cold when you churn it, which speeds the churning process up.
• Use a good quality vanilla to flavour the custard base. A vanilla pod or a really good vanilla paste is best.
• Make sure to use actual Milkybar for this ice cream as the recipe has been developed based on the levels of fat and sugar in this particular chocolate. I used Milkybar buttons but the bar version will work as well.
• Set your freezer to 18°c/-1°f for the best set. This makes the ice cream easier to scoop.
• Dip your scoop in warm water for easier scooping!

Frequently Asked Questions

More Homemade Ice Creams To Try

• Turkish Delight Stracciatella Ice Cream
• Roasted Strawberry Ripple Ice Cream
• Amaretto Tiramisu Ice Cream
• Treacle Tart Ice Cream
• Toffee Apple Crumble Ice Cream
• Coffee Stracciatella Ice Cream

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