Chocolate Ice Cream

No-Churn Chocolate Ice Cream

This incredibly easy recipe delivers rich, creamy chocolate ice cream without the need for an ice cream maker. It’s a perfect treat for chocolate lovers!

Yields: Approximately 1.5 quarts (about 6 servings) Prep time: 15 minutes Chill time: 6-8 hours (or overnight)

Ingredients:

• 2 cups (475ml) heavy cream (cold)
• 1 (14-ounce/397g) can sweetened condensed milk (cold)
• ¾ cup (60g) unsweetened cocoa powder (Dutch-processed for a darker color and richer flavor, if desired)
• 1 teaspoon vanilla extract
• Pinch of salt (enhances chocolate flavor)
• Optional additions: chocolate syrup or melted chocolate (as seen in the image, for extra chocolate intensity), chocolate chips, chopped nuts, mini marshmallows, etc.

Equipment:

• Large mixing bowl
• Electric mixer (handheld or stand mixer with whisk attachment)
• Spatula
• Loaf pan (9×5 inch or similar, around 1.5-quart capacity) or an airtight freezer-safe container

Instructions:

1. Prepare the Condensed Milk Mixture (as seen in the top-left image):

   • In your large mixing bowl, pour in the cold sweetened condensed milk.
   • Add the cocoa powder, vanilla extract, and a pinch of salt to the condensed milk.
   • If you’re adding extra chocolate syrup or melted chocolate for more intensity, now is the time to mix it into this condensed milk base.
   • Using a spatula or a whisk, mix these ingredients together until well combined and smooth. It might be quite thick. Set this bowl aside.

2. Whip the Heavy Cream (as seen in the top-right image):

   • In a separate, very clean large mixing bowl (or clean out the first bowl if you only have one), pour in the cold heavy cream.
   • Using an electric mixer (with the whisk attachment), begin to whip the heavy cream on medium-high speed.
   • Continue whipping until the cream forms stiff peaks. This means when you lift the beaters, the peaks of cream stand up firmly and hold their shape. Be careful not to over-whip, or it will turn grainy.

3. Combine the Mixtures (as seen in the transition from top-right to bottom-left):

   • Add about one-third of the whipped cream to the chocolate-condensed milk mixture.
   • Gently fold this portion of whipped cream into the chocolate mixture using your spatula. This lightens the chocolate base and makes it easier to incorporate the rest of the cream without deflating it.
   • Add the remaining whipped cream to the chocolate mixture.
   • Gently fold until no streaks of white cream remain and the mixture is uniformly chocolate-colored and airy. Be careful not to overmix, as this will deflate the whipped cream and result in a less airy, icier ice cream.

4. Transfer to Container (as seen in the bottom-left image):

   • Pour or spoon the chocolate ice cream mixture into your loaf pan or freezer-safe container.
   • Smooth the top with your spatula. You can create some swirled patterns on top if you like, as shown in the image.

5. Freeze:

   • Cover the loaf pan tightly with plastic wrap or a lid.
   • Place the container in the freezer for at least 6-8 hours, or preferably overnight, until the ice cream is firm and scoopable.

6. Serve (as seen in the bottom-right image):

   • Once frozen, remove the ice cream from the freezer.
   • If it’s too hard to scoop immediately, let it sit at room temperature for 5-10 minutes to soften slightly.
   • Scoop into bowls or cones and enjoy!

Tips for Success:

• Cold Ingredients are Key: Ensure your heavy cream and sweetened condensed milk are well-chilled before starting. This helps the cream whip up properly and the ice cream set faster.
• Don’t Overmix: Overmixing the whipped cream or over-folding the mixtures can result in a less airy, icier ice cream. Gentle folding is crucial.
• Dutch-Processed Cocoa: For a deeper, richer chocolate flavor and a darker color, opt for Dutch-processed cocoa powder. Regular unsweetened cocoa powder works too.
• Variations:
  • Chocolate Chip: Fold in ½ to 1 cup of mini chocolate chips or chopped chocolate when combining the mixtures.
  • Mint Chocolate Chip: Add ½ teaspoon of peppermint extract along with the vanilla, and fold in chocolate chips.
  • Espresso: Add 1-2 teaspoons of instant espresso powder to the condensed milk mixture to enhance the chocolate flavor.
  • Nutty: Fold in chopped toasted nuts like almonds or walnuts.
  • Swirls: Melt some chocolate and drizzle it into the mixture as you transfer it to the loaf pan, then gently swirl with a knife for a ripple effect.

Enjoy your homemade No-Churn Chocolate Ice Cream!