No-Churn Chocolate Chunk Ice Cream
User Reviews
5
No-Churn Chocolate Chunk Ice Cream
Description
No-Churn Chocolate Chunk Ice Cream relies on whipping cold heavy cream to stiff peaks and folding it with a blend of sweetened condensed milk, unsweetened cocoa powder, vanilla extract, and most of the chocolate chunks. This technique creates a light yet rich texture while distributing chocolate pieces throughout. The remaining chunks are sprinkled on top before freezing for added texture and appearance.
The ice cream is poured into a loaf pan covered with plastic wrap and frozen for 18 to 24 hours, with 24 hours recommended for fully hardened texture. It requires no special equipment beyond a mixer and mixing bowls. The use of heavy cream and condensed milk lends both fat and sweetness, resulting in a creamy consistency uncommon in no-churn recipes.
This homemade ice cream can be served as a dessert on its own or paired with desserts like brownies or fruit. The included chocolate chunks add pleasant texture and chocolate bursts in every bite.
Ingredients
- 2 cups heavy whipping cream
- (1) ounce can sweetened condensed milk
- 1/3 cup cocoa powder unsweetened
- 1 teaspoon vanilla
- 2 cups chocolate reserve 1/2 cup for topping, chunks
Instructions
- In a large bowl, whip the heavy whipping cream until stiff peaks form, about 3-4 minutes. Set aside.
- In a small bowl, mix together sweetened condensed milk, cocoa powder, vanilla, and 1 1/2 cups of chocolate chunks.
- Carefully add mixture to whipped cream. Delicately fold in the whipped cream into the chocolate mixture.
- Pour into a loaf pan. Sprinkle with remaining 1/2 cup of chocolate chunks. Cover with plastic wrap and freeze for 18-24 hours. 24 hours is ideal for hard-packed ice cream.
User Reviews
Overall Rating
5
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