No Churn Chocolate Ice Cream Recipe
User Reviews
4.5
No Churn Chocolate Ice Cream Recipe
Description
No Churn Chocolate Ice Cream Recipe starts by dissolving cocoa powder in a small amount of water and some cream to form a chocolate syrup, which ensures even blending and a rich chocolate flavor throughout. Combined with heavy whipping cream, sweetened condensed milk, vanilla, and salt, the mixture is blended gently to avoid over-aeration. If using an ice cream maker, the mixture is churned until thick, but it can also be poured directly into a freezer-safe container and frozen to firm up.
The ice cream has a creamy and smooth texture due to the high fat content from the heavy cream and condensed milk. The use of pure vanilla and a pinch of salt balances and enhances the chocolate taste. This recipe allows flexibility in texture as it can be eaten soft or frozen hard.
This treat is a straightforward way to enjoy homemade chocolate ice cream without specialized equipment. It pairs well with fruit or baked desserts or can be served simply on its own. The cocoa syrup step is key to avoid gritty texture from dry cocoa powder in the finished ice cream.
Ingredients
- 3 Tbsp cocoa powder unsweetened
- 2 cups heavy whipping cream 1 pint
- 1 (14-oz) can sweetened condensed milk
- 2 tsp vanilla extract pure
- 1/4 tsp salt to taste, sea salt
Instructions
- If you’re using an ice cream maker, freeze the bowl 24 hours in advance.
- Add the cocoa powder to a small saucepan with 3 tablespoons of water. Heat over low heat and stir vigorously to dissolve the cocoa powder. Don't allow the mixture to burn. Once the cocoa powder has mostly dissolved, add a small amount (about 1/3 cup) of the heavy cream and stir well to combine. You should now have a thick chocolate syrup and all of the cocoa powder should be well-incorporated and dissolved.
- Add the chocolate mixture to a blender along with the remaining ingredients. Blend just until combined on low speed. Avoid over-blending!
- If using an ice cream maker, set it up and pour the chocolate mixture into the frozen bowl. Churn until thick! You can eat immediately for a soft serve consistency or transfer to a freezer-safe container and freeze for 2 hours for a traditional ice cream consistency.
- If you aren’t using an ice cream maker, transfer the chocolate mixture to a freezer-safe container and freeze 3 to 4 hours or until completely frozen.
- Once you’re ready to enjoy the ice cream, simply take it out of the freezer and scoop!
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Serving | 1of 8 | |
| Calories | 366kcal | 18% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 28g | 43% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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