no-churn chocolate ice cream

NO-CHURN DARK CHOCOLATE ICE CREAM

This ice cream is a hedonist’s dream come true – no cooking, no machine, no real effort – the list of what’s not required is longer than the list of what is. With a few simple ingredients and little alchemy, a truly decadent no-churn dark chocolate ice cream comes together in just minutes.

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NO-CHURN DARK CHOCOLATE ICE CREAM

When you don’t have an ice cream machine or the time and the patience to fire up the stove – this dark chocolate no-churn ice cream is for you.  It’s the ultimate low-effort dessert that doesn’t sacrifice taste or quality.  Perfect for those unapologetically lazy days. 

  • Author: MJ

Ingredients

  • 14 oz       sweetened condensed milk
  • 1/2 cup    cocoa powder*
  •    1  tsp    espresso powder
  • 2 TBS      bourbon*
  •                  pinch of salt
  • 2 cups     heavy cream

Instructions

MIX

Mix together the condensed milk and bourbon* in bowl.  Add in the cocoa powder, espresso powder and salt, whisking until there are no lumps.   

In a mixer fitted with the whisk attachemnt, beat the cream on high speed until soft peaks form.  Take 1/3 of the whipped cream and mix it into the condensed milk until compeltely incorporated.  Dump in the rest of the whipped cream and gradually fold it into the milk mixture.  Don’t over stir, the mixture should come together but still be somewhat ‘airy.’ 

 

FREEZE 

Pour into a container and cover with a piece of plastic wrap or parchment paper.  Freezer until firm (2-6 hours depending on your freezer) 

Notes

  • Use a high-quality cocoa powder with 10-22% cocoa butter content (the higher the better) 
  • Rum, whiskey or chocolate liqueur would all work in place of the bourbon.  If you choose to skip the alcohol, the texture will end up much harder and a bit less ‘scoopable.’

6 Comments

  • Karen

    Your website is gorgeous, and your recipes thorough and easy to follow. I just made your dark chocolate no-churn ice cream yesterday and it turned out far better than I had imagined – gloriously delicious! I did not have any particularly “gourmet” ingredients on hand, so I just used a cocoa powder (Hershey’s) and an instant coffee (Nescafe Taster’s Choice French Roast instead of expresso powder) that l already had in my pantry. I also do not drink alcohol, so I found a small bottle of vodka that I had used for an ice cream recipe in the past and used a tablespoon plus one teaspoon of it, along with two teaspoons of pure vanilla extract, in place of the bourbon called for in your recipe. At the recommendation of an earlier commenter, I purchased a can of organic sweetened condensed milk and a pint of organic heavy whipping cream, and (with a pinch of table salt) I was all set in terms of the required ingredients. Following your directions, the mixture came together quickly, and I transferred it to two quart-size plastic containers with lids that I was able to fit in my tiny freezer. After about 3 hours, I checked the containers and discovered that the ice cream was still quite soft. It tasted delicious flavor-wise (I just *had* to try it), but the mouth feel was too soft and airy for my liking (almost pudding-like), so I resisted and let it remain in the freezer overnight. Today, the ice cream is perfectly frozen, perfectly delicious, and much more dense and full-bodied than I had expected. I am just thrilled to have this “magical” method for making ice cream in my culinary reportoire! I am now anxious to try your other recipes and am thinking of all kinds of ways to incorporate this concoction into other desserts (like ice cream sandwiches or as alternate layers in cakes, or frozen into bundt pans or molds and sliced to serve with fruits, pies, etc. – or just as a beautiful, perfect serving of something sweet to accompany my cup of black coffee in the morning!). I am not sure if the alcohol I used made the consistency different from what it would have been if I had used bourbon, but I like that my version has yielded perhaps a less scoopable ice cream but one that is not too “melty.” LOVE it! Thank you so much for the recipe and your inspiration. You’re the best for sharing both!!

    • MJ

      Thank you for your kind words! I am so glad you enjoyed the recipe. Vodka will work just as well as bourbon (you can swap out most spirits as long as they are about the same proof) The no-churn ice creams are SO GOOD in ice cream sandwiches, cakes and pies – more recipes along those lines are coming soon!

  • DG

    I’d lost my no churn recipe- using egg and sugar… this worked very well with some powdered chocolate I had left, and a bar of 75%. Used Amaretti as the alcohol.

    The only thing I didn’t like so much was the condensed milk- too much sugar?
    I wonder if I can find unsweetened? Thanks for a very easy recipe!

  • Cynthia De

    The photos you post are works of art. They make me want to make your desserts recipes. So beautiful!

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