Incredible No-Churn Chocolate Ice Cream Recipe
Get ready to satisfy your sweet cravings with this heavenly no churn chocolate ice cream recipe. Made with just 5 ingredients, it's ridiculously easy to whip up with only 10 minutes of hands-on time needed.
Servings: 2 quarts
Calories: 211.51kcal
Ingredients
Instructions
- If using the coffee powder, add it to a small cup with the tablespoon of hot water and stir until dissolved.
- Combine the condensed milk, chocolate, vanilla, dissolved coffee, and salt in a glass bowl or 4-cup measure. Microwave for 45 seconds and stir for up to a minute to completely melt the chocolate (alternately, cook over a double boiler or low flame, stirring constantly, until chocolate is melted).
- Set aside to cool while whipping the cream.
- Whip the cream with a mixer until stiff peaks form. Add a portion of the whipped cream to the chocolate mixture and fold in. Then pour all the chocolate into the remaining whipped cream, folding with a spatula until mixed with very few white streaks left.
- Pour into a freezable container, cover, and freeze for at least 8 hours - overnight is better.
Notes
This is more like a rich frozen custard treat than the milk, filled-with-air ice cream we are used to - smaller portions go a long way.
VARIATIONS:
- Peanut Butter-Chocolate: Mix about a 1/2 cup of peanut butter with a tablespoon of honey and swirl it in when folding or after partially freezing to prevent it from falling to the bottom. If you don't want swirls of peanut butter, but just the flavor, mix the peanut butter into the condensed milk with the chocolate.
- Peanut Butter-Chocolate Chip: Omit coffee, water, and chocolate (to melt) if you'd like a peanut butter-only base (leave if you want chocolate peanut butter). Mix in 1/2 cup peanut butter to the sweetened condensed milk. Fold in 1/2 cup of chopped chocolate chips (or mini chips) after mixing into whipped cream.
- Peanut Butter Cup: Make as for peanut butter-chocolate chip, but instead of chocolate chips add chopped peanut butter cups. Add more to the top of the ice cream before freezing and drizzle with chocolate syrup.
- Dark Chocolate Chip: Use 72% chocolate in the mix and then chop some to equal 1/2 cup and add to the base after mixing the cream and condensed milk mixture together.
- Candy Chocolate - chop up any candy you like and fold them into the mixture right before freezing, adding a few more to the top as well. Think Butterfingers, Snickers, Crunch bars, etc.
- Mocha Almond: Increase coffee powder to 3 teaspoons (or to desired strength) and water to 2 tablespoons and fold in swirls of chocolate syrup and chopped almonds after mixing milk mixture and whipped cream (or after partially freezing).
- Vanilla Bean: If you're a purist, you can omit the coffee, water, and chocolate to create a vanilla version. Add another teaspoon of vanilla, plus a vanilla bean that's been chopped fine in a processor to increase the flavor.
Nutrition
Serving: 0.5 cup | Calories: 211.51kcal | Carbohydrates: 8.58g | Protein: 1.64g | Fat: 19.2g | Saturated Fat: 11.69g | Cholesterol: 51.82mg | Sodium: 15.67mg | Potassium: 110.47mg | Fiber: 1.13g | Sugar: 5.31g | Vitamin A: 553.74IU | Vitamin C: 0.22mg | Calcium: 32.96mg | Iron: 0.9mg
