Dark Chocolate Ice Cream (No-churn)
User Reviews
5
-
Prep Time
10 mins
-
Total Time
10 mins
-
Servings
6 servings
-
Calories
443 kcal
-
Course
Dessert
-
Cuisine
International
Dark Chocolate Ice Cream (No-churn)
Description
Dark Chocolate Ice Cream (No-churn) blends heavy cream whipped to stiff peaks with melted dark chocolate mixed into condensed milk and vanilla. The folding method preserves creaminess while incorporating the chocolate mixture evenly. The resulting ice cream has a rich, chocolatey taste with a velvety texture once frozen overnight. The recipe recommends freezing in a level container for even setting.
Melting the chocolate in short microwave bursts ensures a smooth base without overheating. The flavor notes come from the quality of dark chocolate (70% or higher recommended) and a touch of vanilla extract. Before serving, the ice cream softens slightly at room temperature or can be scooped easily after warming the scoop under hot water.
For an added layer, optional chocolate ganache can be swirled through prior to freezing, made by melting dark chocolate with heated cream. This creates a glossy, rich swirl within the ice cream for more complexity. The recipe is best served chilled, allowing the intense cocoa flavor to shine through the creamy base.
Ingredients
For the ice cream
- 300 millilitre cream heavy cream in the US, double
- 100 grams dark chocolate or 85% for extra dark, 70% cacao
- 1 can condensed milk circa 397g
- 1 teaspoon vanilla extract
Instructions
How to make the ice cream
- Whip the double cream until stiff peaks form, then set aside.
- Break the dark chocolate into small pieces and microwave in short intervals, stirring in between, until it's fully melted and smooth.
- Pour the condensed milk into a medium-sized bowl.
- Add the melted chocolate and vanilla extract to the condensed milk, then beat until smooth and well combined.
- Gently fold half of the chocolate mixture into the whipped cream until just combined.
- Add the remaining chocolate mixture to the cream. Keep folding until all the ingredients are fully incorporated and smooth. For a quicker blend, you can briefly mix with an electric hand whisk.
- Transfer the ice cream mixture to your preferred container, such as a baking tray, loaf tin or plastic tub.
- Place the container in the freezer on a level surface and freeze for at least 8 hours, preferably overnight.
- Once frozen, you can top the ice cream with flaked chocolate, chocolate curls or a drizzle of chocolate sauce for an extra touch.
Notes
- Allow the ice cream to sit 5-10 minutes before scooping to soften slightly and improve scooping ease.
- Warm the ice cream scoop briefly under hot water before scooping to reduce sticking and achieve smooth portions.
- For a chocolate swirl effect, prepare ganache by heating cream and melting dark chocolate, then spoon and swirl into the ice cream before freezing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 443 kcal
% Daily Value*
| Calories | 443kcal | 22% |
| Carbohydrates | 37g | 12% |
| Protein | 7g | 14% |
| Fat | 30g | 46% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 74mg | 25% |
| Sodium | 80mg | 3% |
| Potassium | 366mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 33g | 66% |
| Vitamin A | 879IU | 18% |
| Vitamin C | 2mg | 2% |
| Calcium | 188mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
