Rich, ultra-creamy, and chocolatey — this is the best homemade chocolate ice cream recipe ever! It’s easy to make with only 7 ingredients , has a rich chocolate flavor that’s perfect for loading with your favorite toppings and is just as good as any ice cream shop!
Seriously, is there anything better than sitting down with a large bowl of cold, creamy, smooth and sweet ice cream?
A summertime staple, a late-night favorite, a cure-all for nearly any bad mood and the perfect treat for all celebrations. Any time is the right time for ice cream.
It is definitely scream-worthy!
INGREDIENTS FOR CHOCOLATE ICE CREAM:
This chocolate ice cream is seriously so simple to make. All you need to make this :
- Milk – the creamiest ice cream will come from using the fattiest cow’s milk available, like whole milk.
- Condensed Milk – Be sure to buy sweetened condensed milk and not evaporated milk. There’s no added sugar in this recipe, so you need to get the sweet stuff!
- Heavy cream – you can also use half and half if you want to cut the fat levels down a little bit. Just like the milk though, it’ll be creamiest with heavy whipping cream.
- Semi Sweet Chocolate – Use whatever percentage you prefer—just know that milk chocolate will result in a sweeter ice cream and the darker the chocolate the more intense the chocolate flavor will be.
- Cocoa Powder – I have used unsweetened and dark cocoa powder for rich chocolate flavor.
- Vanilla – You can use pure vanilla extract. This is optional.
HOW TO MAKE NO CHURN ICE CREAM AT HOME?
This easy homemade ice cream is made with just few ingredients and no ice cream maker is required!
Melt the semisweet chocolate in microwave or using double boiler method.
Then add in condensed milk, dark and light cocoa powder, vanilla extract and pinch of salt. Mix well until its well combined.
In a chilled bowl, whip the heavy whipping cream until stiff peaks form.
Gently fold the chocolate mixture until fully mixed. Do not over-mix or the finished result won’t be as light and airy.
Now you are ready to freeze it! Just pour into a prepared loaf pan and cover with plastic wrap.
Tips for Making creamy Ice Cream
- Use high-quality ingredients. When you’re working with such few ingredients, the better the quality, the better the end result will be.
- Keep it chilly! A cold bowl and whisk plus super cold whipping cream will give you the best homemade whipped cream for an even better ice cream.
- Fold well. Make sure that the chocolate mixture is folded into the whipped cream. A smooth fold makes for a consistently sweet ice cream.
HOW TO STORE HOMEMADE ICE CREAM?
This ice cream will keep in the freezer for at least 2 weeks.Just be sure to keep it tightly wrapped or tightly seal with lid so it doesn’t dry out and get gummy, or pick up any funny freezer odors.
Here are a couple of tips to make sure the ice cream stays fresh!
- Cover the ice cream with plastic wrap before you put the container lid on it. This prevents ice crystals from forming on the top of the ice cream.
- Store in a flat container instead of a deep container.
- Store towards the back of the freezer (not the door) so the temperature stays the same.
- This ice cream freezes best in a normal refrigerator-freezer, and will become too hard if stored in a deep-freeze freezer.
HOW TO SERVE THIS ICE CREAM?
Serve this chocolate ice cream on cones, in a dish, drizzled with chocolate syrup, with a dollop of fresh homemade whipped cream, etc.!
This homemade ice cream is the perfect ice cream for serving with cakes, pies, and fruit crumbles or cobblers, or strawberry galatte and it’s also great for enjoying all on its own with some fresh fruits/nuts or in your favourite ice cream cone.
Other Homemade Ice Cream Recipes To Try,
NO CHURN CHOCOLATE ICE CREAM RECIPE:
INGREDIENTS:
4 oz semi-sweet chocolate, roughly chopped
1 tbsp unsweetened cocoa powder
1 tbsp dark cocoa powder
10 oz sweetened condensed milk
1 tbsp vanilla extract
pinch of salt
2 cup heavy whipping cream
DIRECTIONS:
- Melt the semisweet chocolate in microwave or using double boiler method.
- Then add in condensed milk, dark and light cocoa powder, vanilla extract and pinch of salt. Mix well until its well combined.
- Pour the heavy whipping cream into a chilled mixing bowl and whip on high-speed until stiff peaks form.
- Add the chocolate mixture into the whipped cream and gently fold them together using spatula until well combined.
- Pour the ice cream into a freezer-safe pan and freeze for 4 hours or preferably overnight.
- Enjoy with your favorite toppings!
RECIPE NOTES:
- To make scooping easier if the ice cream is left in the freezer for a long time, simply leave the ice cream at room temperature for 20 or so minutes before scooping, and scoop with a spoon dipped in hot water.
- Cover the ice cream with plastic wrap before you put the container lid on it. This prevents ice crystals from forming on the top of the ice cream.
- Store in a flat container instead of a deep container.
- Store towards the back of the freezer (not the door) so the temperature stays the same.
- This ice cream freezes best in a normal refrigerator-freezer, and will become too hard if stored in a deep-freeze freezer.
- I pop my glass or metal mixing bowl into the freezer for 15 to 20 minutes prior to making whipped cream. This helps it whip up faster.
- Vanilla bean paste can be used in place of the vanilla extract.
- You can use unsweetened cocoa powder instead of dark cocoa powder.
Are you making this recipe? Then don’t forget to like and leave your comments for this recipe! I LOVE to see your creations so snap a photo and tag BlendOfSpicesbySara on Instagram with the hashtag #blendofspicesbysara
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