At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: 4 servings
• Prep time: 30 minutes, plus at least 4 hours chilling and 8 hours freezing
• Cook time: 10 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of 4 servings.

• Calories: 720 kcal
• Protein: 8 g
• Carbohydrates: 40 g
• Fat: 61 g
• Sodium: 101 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Ice Cream

Have these measured and ready before you begin.

• 500 ml (about 2 U.S. cups plus 2 tablespoons) heavy cream
• 300 g (10.6 oz) strawberries, hulled
• 180 g (6.3 oz) white chocolate, broken into small pieces
• 30 g (1.1 oz; about 1/4 U.S. cup) milk powder

Directions

1. Purée the strawberries and simmer for 5–8 minutes, until reduced to about 3/4 cup; cool completely.

2. Heat 1/2 cup of the cream with the milk powder until steaming. Pour it over the white chocolate, let stand for 1 minute, then whisk until smooth and cool to room temperature.

3. Cover the white-chocolate mixture and the strawberry reduction separately, then refrigerate both until thoroughly chilled, at least 2 hours.

4. Chill a large mixing bowl and the beaters for 10 minutes.

5. Whip the remaining cold cream to soft peaks in a chilled bowl.

6. Fold in the chilled white-chocolate mixture and strawberry reduction, transfer to a lidded container, and freeze at least 8 hours.

7. Let stand at room temperature for 5–10 minutes before scooping with a scoop dipped in water.

Sources

1. USDA FoodData Central — April 2026 data release