No-Churn Chocolate Ice Cream: The Ultimate Chocolate Ice Cream Recipe
Introduction to No-Churn Chocolate Ice Cream
Indulging in a bowl of rich, creamy chocolate ice cream is one of life’s simple pleasures. With this no-churn chocolate ice cream recipe, you can enjoy that delightful experience without an ice cream maker! Perfect for hot summer days or a cozy winter treat, this homemade dessert is not only easy to make but also incredibly satisfying. Whether you’re treating yourself or hosting friends and family, this ice cream will surely impress!
A Personal Story Behind My No-Churn Chocolate Ice Cream Journey
Growing up, my family always had a special place in our hearts (and stomachs) for ice cream. I fondly remember summer evenings spent in the backyard, bowls of chocolate ice cream in hand, as we shared stories and laughter. This no-churn chocolate ice cream recipe brings back those cherished memories and allows me to create new ones with my loved ones. It’s a treat that connects generations and warms the heart, and I can’t wait for you to experience it too!
What Makes This No-Churn Chocolate Ice Cream Recipe Special?
This recipe stands out because it requires no ice cream maker, making it accessible to everyone. The combination of Dutch process cocoa powder and sweetened condensed milk creates a deep, rich chocolate flavor, while heavy whipping cream adds the perfect creaminess. The pinch of salt enhances the chocolate, making every bite even more delicious. Plus, it’s quick to prepare, with just a few simple ingredients!
The Full No-Churn Chocolate Ice Cream Recipe
Ingredients
- ½ cup (50g) Dutch process cocoa powder
- ½ cup (120g) whole milk (alternatives: skim milk, almond milk, coconut milk)
- 1 can (396g) sweetened condensed milk
- 2 cups (480g) heavy whipping cream, cold from the fridge
- Pinch of fine sea salt (just a pinch if using table salt)
- 2 teaspoons pure vanilla extract
Instructions
- In a small pot, combine the milk and sift the cocoa powder over it. Add the sweetened condensed milk and salt. Cook on low heat, whisking until smooth. Tip: Be sure to whisk continuously to prevent the cocoa from clumping.
- Once the mixture starts to steam, remove it from the heat. Pour it through a fine mesh sieve into a bowl. Chill in the fridge for 2 hours. Tip: You can speed up the chilling process by placing it in the freezer for about 20 minutes, stirring at the 10-minute mark to prevent freezing.
- Once the mixture is cool, add the cold heavy cream and vanilla.
- Use a hand mixer or a stand mixer with the whisk attachment to whip the mixture to medium peaks. Tip: This will take about 3-5 minutes; watch for the mixture to thicken and become airy.
- Pour the mixture into an airtight container or an open container sealed with plastic wrap.
- Freeze for about six hours. If the ice cream is too hard to scoop, let it sit on the counter for about 5 minutes to soften.
Serving Suggestions and Variations for No-Churn Chocolate Ice Cream
This no-churn chocolate ice cream is delicious on its own, but there are endless ways to enjoy it! Serve it with chocolate syrup, fresh berries, or a sprinkle of nuts for added texture. You can also create an ice cream sundae with whipped cream and a cherry on top. For a fun twist, consider mixing in crushed cookies or a swirl of peanut butter before freezing. The possibilities are truly endless!
Frequently Asked Questions About No-Churn Chocolate Ice Cream
Q: Can I use a different type of cocoa powder?
A: Yes, you can use regular cocoa powder if you don’t have Dutch process, but the flavor may vary slightly.
Q: How long can I store the ice cream?
A: It can last in the freezer for up to 2 weeks, but it’s best enjoyed fresh for the creamiest texture.
Q: Can I make this recipe dairy-free?
A: Absolutely! You can substitute the whole milk and heavy cream with dairy-free alternatives like almond milk and coconut cream for a delicious vegan option.
Enjoy the creamy delight of homemade chocolate ice cream straight from your freezer!
No-Churn Chocolate Ice Cream
Equipment
- Hand mixer or stand mixer For whipping the cream.
Ingredients
Main Ingredients
- 0.5 cup Dutch process cocoa powder
- 0.5 cup whole milk Alternatives: skim milk, almond milk, coconut milk
- 1 can sweetened condensed milk
- 2 cups heavy whipping cream Cold from the fridge
- 1 pinch fine sea salt Just a pinch if using table salt
- 2 teaspoons pure vanilla extract
Instructions
- In a small pot, combine the milk and sift the cocoa powder over it. Add the sweetened condensed milk and salt. Cook on low heat, whisking until smooth.
- Once the mixture starts to steam, remove it from the heat. Pour it through a fine mesh sieve into a bowl. Chill in the fridge for 2 hours.
- Once the mixture is cool, add the cold heavy cream and vanilla.
- Use a hand mixer or a stand mixer with the whisk attachment to whip the mixture to medium peaks.
- Pour the mixture into an airtight container or an open container sealed with plastic wrap.
- Freeze for about six hours. If the ice cream is too hard to scoop, let it sit on the counter for about 5 minutes to soften.