Incredible Chocolate Ice Cream Without A Machine (No Churn Ice Cream)
You won't believe how easy it is to make this homemade chocolate ice cream without a machine with just 5 real food ingredients. And not just any ice cream, but one of the smoothest richest ice creams you've had.
1teaspooninstant espresso powder or instant coffeeoptional
8ouncesbittersweet or semisweet chocolate pieces
114 oz. can sweetened condensed milk
2 ½cupsheavy whipping cream
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.
Whip the cream with a mixer until soft 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- better is overnight.
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.