No Churn Chocolate Ice Cream Recipe
This No Churn Chocolate Ice Cream recipe delivers a creamy, rich, and intensely chocolatey treat that requires no ice cream maker. Made with simple ingredients including cocoa powder, condensed milk, and heavy cream, it is whipped to perfection and frozen to create a smooth, scoopable dessert ideal for chocolate lovers.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 6 hours 20 minutes
- Yield: About 6 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Chocolate Base
- 50g or ½ cup Dutch process cocoa powder
- 120g or ½ cup whole milk (alternatives: almond milk, oat milk, or other dairy substitutes)
- 1 can or 396g sweetened condensed milk
- ¼ tsp fine sea salt (or a pinch if using table salt)
Other Ingredients
- 480g or 2 cups heavy whipping cream (cold, straight from the fridge)
- 2 teaspoons pure vanilla extract
Instructions
- Prepare the chocolate mixture: In a small pot, add the milk and sift the cocoa powder over it. Stir in the sweetened condensed milk and salt, then cook over low heat, whisking continuously until the mixture is smooth.
- Chill the mixture: When the mixture starts to steam, remove it from the heat. Pour it through a fine mesh sieve into a bowl to remove any lumps. Place the bowl in the refrigerator for 2 hours to chill thoroughly.
- Optional quick chill: To expedite chilling, place the bowl in the freezer for about 20 minutes, stirring at the 10-minute mark to prevent freezing solid.
- Add cream and vanilla: Once the mixture is cool, pour in the cold heavy cream and vanilla extract.
- Whip the ice cream base: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the mixture to medium peaks. The mixture should become thickened and airy.
- Freeze the ice cream: Pour the whipped mixture into an airtight container or a container covered tightly with plastic wrap. Freeze for about 6 hours or until solid.
- Serve: If the ice cream is too hard to scoop, let it sit at room temperature for about 5 minutes to soften before serving.
Notes
- Use Dutch process cocoa powder for a smoother, richer chocolate flavor.
- Ensure the heavy cream is cold before whipping for best results.
- If you prefer a dairy-free version, substitute the milk and cream with plant-based alternatives, but results may vary slightly.
- Do not allow the mixture to freeze during chilling; stirring prevents ice crystals and promotes smooth texture.
- Store the ice cream in an airtight container to prevent freezer burn and preserve flavor.
Keywords: No churn ice cream, chocolate ice cream, easy homemade ice cream, no ice cream maker, creamy chocolate dessert
Find it online: https://thefoodrecipe.com/no-churn-chocolate-ice-cream-recipe/
