This no-churn chocolate ice cream recipe is rich, creamy and amazingly.
As I’m sitting here, writing this post, I am actually enjoying a serving of this ice cream.
I’m a chocolate lover and chocolate ice cream is one of my favourite flavours. I thought I would share a no-churn chocolate ice cream recipe, not only because I was craving it but because I thought you guys would love it.
I enjoy a good no-churn ice cream recipe, since you don’t need a fancy machine to make ice cream at home. Although it is a very good investment, and I do recommend getting one. Right now, it isn’t smart for me to get one.
All that being said. I don’t want to stop myself from enjoying a good homemade ice cream. Especially a good homemade no-churn chocolate ice cream recipe.
This chocolate ice cream is super rich and creamy. I am so in love with the way this recipe came out. I craved this every single day, I know it is bad but it’s the truth. There is nothing better than a rich and creamy ice cream to help you relax at the end of the day. Or at the end of a nice dinner.
Hopefully you will feel the same way I did after making this recipe.
Let’s get into it.
Ingredients:
(makes 1 pint)
- 3/4 cup Sweetened condensed milk, cold
- 1+1/2 cups Heavy whipping cream, cold
- 1 Dark chocolate tablet(150 grams)
- 2 tbsp Cocoa powder
- 1 tsp Vanilla extract
Directions:
- Cut the chocolate into fine chunks. Place half of the chocolate chunks in a heat proof mixing bowl.
- Place a pot on the stove on medium-high heat with water. Once it starts to boil cover it with the bowl and let the chocolate melt. Use a heat proof spoon to stir the chocolate. Set aside once it has melted completely.
- In a mixing bowl add the heavy whipping cream and mix using a stand mixer or a hand mixer. Mix until peaks start to form.
- Add the condensed milk, cocoa powder and vanilla and mix until they are well incorporated. Pour the mixture to the melted chocolate that has been cooled and mix.
- Finally fold in the remaining chocolate chunks then pour into a 9x5x3 inch loaf pan and freeze for 6 hours or more. Serve and enjoy!
Recipe video:
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