No-Churn Chocolate Ice Cream

A no-churn ice cream is really soo amazing for ice cream in a pinch. It really takes no time at all and you can make just about any flavor you can think of!

I particularly like making chocolate ice cream because I find a lot of store-bought ice creams just don’t have the right chocolate flavor for me. The chocolate might not be chocolatey enough, or too chocolatey, or just tastes flat.

The key to a balanced chocolate ice cream is actually a couple of non-chocolate ingredients: vanilla and espresso powder. Both of them complement and enhance the chocolate flavor. And salt, sweets always gotta have a little salt.

This recipe is pretty fool-proof, just keep an eye on your cream as your whipping it, so you don’t cross over to chocolate butter.

We’ll going to keep the instructions short and sweet here:

No-Churn Chocolate Ice Cream

Time: 5-10min active, 8+ hours total

Yield: 6-8 servings

16 oz cold heavy cream

¼ c plus 1 tbsp sifted cocoa powder

½ tsp espresso powder

½ tsp vanilla

½ tsp salt

12 oz sweetened condensed milk

In a stand mixer with a whisk attachment, mix heavy cream and cocoa powder on stir until the cocoa is dissolved. Add vanilla, espresso, and salt. Whisk on low until combined and the mixture begins to thicken (2-3min).

Turn the mixer on medium and continue to whip until stiff peaks form. Turn the mixer back down to stir and slowly pour in the sweetened condensed milk. When it looks fully combined, turn the mixer off and stir the mixture with a rubber spatula. Make sure to scrape the sides and gently fold the mixture as to not deflate it. Slowly pour the mixture into your ice cream molds, freeze 8hrs or overnight.

Served with warmed olive oil and flaky sea salt.