Chill your mixing bowl and beaters in the freezer for 10-15 minutes.

In a microwave-safe bowl, combine 1/2 cup of heavy cream with white chocolate chips, microwave on 50% power for 2 minutes, mixing halfway through until smooth.

Whip the remaining 1.5 cups of cold heavy cream on high speed until stiff peaks form, about 3-5 minutes.

Gently fold the cooled white chocolate mixture into the whipped cream until just combined.

Divide the mixture into containers, cover tightly, and chill in the refrigerator for at least 3 hours or overnight.

Optionally garnish with white chocolate shards or curls before serving.