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- No-Churn Chocolate Ice Cream
No-Churn Chocolate Ice Cream
Ingredients
Step by step process
Make the chocolate base
- 1
No-churn chocolate ice cream starts by melting the dark chocolate over a water bath or in short bursts in the microwave. Let the melted chocolate cool slightly so it is no longer hot.
- 2
Pour the condensed milk into a larger bowl and sift the cocoa powder into it. Whisk until smooth so that no lumps remain.
- 3
Stir in the lukewarm melted chocolate, the vanilla extract, and a pinch of salt. Mix into a uniform, glossy mass and set aside.
Whip, fold, and freeze
- 4
Whip the chilled heavy cream with a hand mixer to stiff peaks. Whip only until the cream holds its shape so it does not curdle.
- 5
Add a third of the chocolate base to the whipped cream and gently fold it in with a spatula to loosen the mixture. Then fold in the rest of the base in batches, working from the bottom up so it stays airy and light.
- 6
Transfer the finished mixture to a freezer-safe container with a lid, smooth the surface, and cover. Place it in the freezer and let it set for at least 6 hours, ideally overnight.
- 7
Before serving, let the ice cream soften at room temperature for 5 to 10 minutes so it scoops easily. Scoop into bowls or cones and serve right away.
More tips:
For a more intense flavor, use dark chocolate with at least 70 percent cocoa. Milk chocolate will make the ice cream sweeter and milder.
Store the ice cream in the freezer with a tightly closed lid so it does not absorb odors. It keeps its best flavor and creaminess for up to two weeks.
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