Easy No Churn Chocolate Ice Cream | Homemade No Cook Chocolate Ice Cream Recipe | Kitchenstagram
Indulge in the ultimate homemade chocolate ice cream experience, made effortlessly without a machine and with just seven simple ingredients. This recipe delivers a rich, ultra creamy and intensely chocolatey treat that rivals any ice cream shop creation.
Crafted with chocolate and cocoa powder, the flavour is deep and satisfying, yet not overly sweet. The process is fun and rewarding, resulting in a dessert that’s perfect on its ow or paired with a slice of cake or a giant cookie. Enjoy the smooth, decadent texture and the irresistible taste of this homemade chocolate ice cream, sure to become a favourite in your dessert repertoire.
Ingredients for Chocolate Ice Cream:
Heavy cream: Essential for achieving that ultra-creamy texture, heavy cream or heavy whipping cream is a must. Half & half lacks the necessary fat content and milk won’t suffice. For a dairy-free option, chilled coconut cream can be used, but there’s no true substitute for heavy cream’s richness.
Sweetened Condensed Milk: This ingredient is a crucial in no-churn ice cream recipes, providing sweetness and a creamy base. It’s a typically sold in cans and there are coconut-based non-dairy options available for those avoiding dairy.
Cocoa powder: For a deep,rich chocolate flavour, Dutch-processed coco is ideal. Natural cocoa offers a milder taste, while black cocoa is good alternative if you enjoy its unique flavour profile. Opt for high-quality brands for the best results.
Dark Chocolate: Using 70% dark chocolate chips adds intensity and enhances the chocolatey depth. Adjust according to your preference- milk chocolate will yield a sweeter result.
Chocolate chips: Adding chocolate chips or your favourite mix-ins gives the ice cream a delightful crunch. Customize to your taste for a perfect, personalized treat.
Can you make Ice Cream without an Ice cream Maker?
Yes you can! Making ice cream without a machine is possible using the “no-churn” method, which aerates the base before freezing. Typically the ice cream machine churns the mixture while freezing to prevent ice crystals from forming and to incorporate air, ensuring a smooth, creamy texture. Without a machine, you can achieve this by whipping heavy cream to medium or stiff peaks using a stand mixer or hand mixer. Once whipped, gently fold in your flavourings, such as sweetened condensed milk, vanilla extract or fruit purees. This method creates a light and airy mixture that, when frozen, retains a creamy consistency. After combining, transfer the mixture to a container and freeze for several hours until firm. The result is delicious, homemade ice cream without the need for specialized equipment.
Serving suggestions:
Serve this delicious chocolate ice cream in cones or bowls, topped with chocolate or caramel sauce and a dollop of fresh homemade whipped cream. Create amazing chocolate chip cookie ice cream sandwiches for a delightful treat. It’s also perfect for layering in homemade ice cream cakes or blending into rich chocolate milkshake. Enjoy these versatile and indulgent options for a truly satisfying dessert experience.
Ingredients:
2 cups Heavy Cream
1 cup Dark Chocolate chips (70%)
50 gm Dutch processed Cocoa Powder
340 gm Sweetened Condensed Milk
1/2 cup Chocolate chips, for toppings
Preparation:
- Step 1: In a large bowl, add cooled heavy cream and condensed milk and beat until slightly thickens.
- Step 2: Then gradually add the cocoa powder little by little and beat until soft peak is formed. Be careful not to over whip, as you don’t want the mixture to be too stiff.
- Step 3: In a heatproof bowl melt the chocolate, microwave the chocolate for 20-seconds bursts until smooth and glossy. Leave to cool slightly.
- Step 4: Then gently fold the melted chocolate into the cream mixture until thoroughly combined, ensuring the spatula is reaching the bottom of the bowl so all the chocolate gets mixed in.
- Step 5: Then transfer half of the ice cream mixture in the container and generously sprinkle some chocolate chips over the ice cream layer. Then add the remaining half of the ice cream mixture and top with the remaining chocolate chips.
- Step 6: Cover with a cling wrap and freeze for 24 hours. Will keep frozen for up to a month.
- Step 7:To serve, scoop the ice cream into a chilled bowl or ice cream cones and drizzle with chocolate sauce and top with some chocolate chips. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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