This creamy homemade frozen dessert is a heavenly mix of whipped cream, sweet white chocolate, and a touch of condensed milk and whole milk powder for a rich, velvety texture. The base is frozen until firm, then coated in melted chocolate and sprinkled with crunchy chopped peanuts. It’s smooth on the inside, crisp on the outside, and doesn’t require an ice cream machine—just simple ingredients, a little love, and a few hours of chill time. Perfect for summer, holidays, or a luxurious no-bake treat.
Preparation, Cook, and Total Times
Prep Time: 20 minutes
Cook Time: 10 minutes
Freeze Time: At least 3 hours
Total Time: About 3 hours 30 minutes
Yield
Makes about 8–10 small frozen servings
Cuisine
European-style homemade frozen dessert
🧾 Full List of Ingredients
For the Cream Base:
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40 g sugar (1.41 oz)
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40 g whole milk powder (1.41 oz)
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250 ml milk (8.45 fl oz)
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2 medium eggs
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40 g condensed milk (1.41 oz)
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80 g white chocolate (2.82 oz), finely chopped
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350 g cold heavy cream (33% fat) (12.34 oz)
For the Coating:
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200 g dark or milk chocolate (7.05 oz)
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20 ml vegetable oil (e.g., sunflower or neutral oil) (0.67 fl oz)
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20 g chopped peanuts (0.70 oz) – optional for topping
👩🍳 Step-by-Step Cooking Directions
1. Prepare the Cream Base
In a saucepan, whisk together sugar, milk powder, milk, and eggs until smooth. Add the condensed milk and heat gently over low heat, stirring constantly, until the mixture starts to thicken and steam rises. Do not boil.
2. Add the White Chocolate
Remove the saucepan from the heat and add the chopped white chocolate. Stir until completely melted and smooth. Let the mixture cool to room temperature.
3. Whip the Cream
Whip the cold heavy cream until stiff peaks form. Once the chocolate mixture has cooled, gently fold it into the whipped cream until evenly combined and fluffy.
4. Freeze the Cream
Spoon the mixture into silicone molds or a loaf pan. Smooth the surface and cover. Freeze for at least 3 hours or until completely firm.
5. Prepare the Chocolate Coating
Melt the dark or milk chocolate with the oil in a microwave or over a double boiler until smooth. Set aside to cool slightly. Chop the peanuts and have them ready for topping.
6. Coat the Frozen Cream
Remove the frozen cream portions from the molds. Dip each into the melted chocolate or spoon the coating over the top. Immediately sprinkle with chopped peanuts. Return to the freezer until the shell is set.
📊 Nutritional Information (Per Serving Approx.)
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Calories: 280–300
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Fat: 21 g
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Carbohydrates: 18 g
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Protein: 5 g
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Sugar: 15 g
📜 Origins and Popularity
This frozen dessert is inspired by classic European semifreddo and parfait recipes. These no-churn frozen sweets are popular in Italy, France, and Eastern Europe, particularly for holidays or warm-weather treats. The combination of eggs, milk, and whipped cream provides an ultra-smooth texture without the need for special equipment. The chocolate shell adds a modern touch, offering a delightful contrast to the creamy interior.
💖 Reasons You’ll Love This Recipe
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No ice cream machine needed
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Creamy, mousse-like texture
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Crunchy chocolate coating adds contrast
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Customizable with nuts or fruit
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Ideal for parties, holidays, or summer days
🍏 Health Benefits
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Eggs are a source of protein and healthy fats
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Milk and cream offer calcium and vitamins
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White and dark chocolate contain antioxidants
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Portion-controlled for mindful indulgence
🍽️ Serving Suggestions
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Serve straight from the freezer
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Garnish with mint, fresh berries, or extra drizzle of chocolate
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Plate as a dinner party dessert
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Freeze on popsicle sticks for easy handheld treats
🧠 Cooking Tips
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Use very cold cream for easier whipping
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Allow the custard base to cool completely before folding into whipped cream
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Lightly grease or line molds to help with easy removal
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Let the chocolate cool slightly before coating to prevent melting the cream
🔁 Variations to Try
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Use Nutella or hazelnut spread instead of white chocolate
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Add vanilla, coffee, or almond extract to the base
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Mix in fruit bits like raspberries or mango before freezing
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Swap peanuts for almonds, hazelnuts, or shredded coconut
📝 Conclusion
This no-bake frozen dessert delivers everything you want in a treat: creamy, rich, and indulgent with a satisfying chocolate crunch. It’s easy to prepare, doesn’t require special tools, and is endlessly adaptable to your flavor preferences. Whether you’re planning a summer get-together or want to surprise your family with something sweet and refreshing, this frozen white chocolate cream with chocolate coating is a guaranteed favorite.
❓ 10 Comprehensive FAQ
1. Can I make it without milk powder?
Yes, but milk powder enhances creaminess and flavor. You can leave it out if needed.
2. Can I use dark chocolate for the base instead of white?
You can, though the flavor will be richer and more intense.
3. Do the eggs need to be cooked?
Yes, cooking the egg-milk mixture gently ensures food safety and thickens the base.
4. How long does it keep?
Store in an airtight container in the freezer for up to 1 month.
5. Can I make this vegan?
Yes, with plant-based cream, dairy-free chocolate, and egg alternatives. The texture may vary slightly.
6. Is this dessert gluten-free?
Yes, all ingredients are naturally gluten-free—just double-check your chocolate.
7. Can I use a large pan instead of molds?
Yes, freeze in a loaf or cake pan, then slice before coating with chocolate.
8. What can I use instead of condensed milk?
Use 2 tablespoons of cream with a little sugar as a substitute, though flavor and sweetness may change.
9. Will the chocolate coating stay hard?
Yes, if served directly from the freezer. At room temp, it will soften slightly.
10. Can I skip the chocolate coating?
Of course! It’s optional, but adds great texture and flavor contrast.