No Churn Chocolate Ice Cream Recipe
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Nothing says summer quite like ice cream! I think all ice cream flavors are delicious, but chocolate ice cream is definitely near the top. Adding toppings, sauces, or mix-ins can make it even better. Have it in a cone or a dish, either way, it’s tasty.
This recipe for Chocolate Ice Cream is one of my favorites because it’s no-churn which means you don’t need an ice cream maker or any fancy equipment to make it. The ingredients are simple too. The only thing I had to buy was half and half. Everything else was already in my pantry.
Ingredients You Will Need
Unsweetened Chocolate gives the chocolate flavor to the ice cream.
Sweetened Condensed Milk provides sweetness and acts as a base resulting in a smooth and creamy texture without an ice cream maker.
Half and half creates a light and airy texture.
Water prevents the ice cream from becoming too thick or icy.
Vanilla Extract adds depth and complexity to the chocolate flavor.
Salt enhances the sweetness of the ice cream and counteracts any bitterness from the unsweetened chocolate.
Why You’ll Enjoy Making Chocolate Ice Cream
Easy and Few Ingredients: This recipe uses common ingredients and requires very few steps. No churning is needed, making it perfect for beginners.
Fun Activity: Whipping up ice cream is a fun activity to do with friends or family, especially on a hot day.
Budget-Friendly: The ingredients are typically affordable and easy to find, making it a cheap way to satisfy your sweet tooth.
Frequently Asked Questions
What is no-churn ice cream? No-churn ice cream is a type of homemade ice cream that doesn’t require an ice cream maker. This recipe achieves a creamy texture without churning by using sweetened condensed milk and fat from the half-and-half.
My ice cream is too hard to scoop! The ice cream might need more time to soften slightly. Let it sit at room temperature for a few minutes before scooping.
How long will this ice cream keep in the freezer? No-Churn ice cream will keep for several weeks in the freezer, but it’s best enjoyed within the first couple of weeks for the best texture.
Substitutions and Variations
Half-and-half: You can substitute heavy cream for the half-and-half. It will be a creamier, thicker ice cream, but it will still be delicious. You can’t use milk or water as a substitute because they lack the fat content needed for a creamy texture.
Unsweetened Chocolate: While not the most common substitution, you can use melted dark chocolate or semi-sweet chocolate instead of unsweetened chocolate. You might need to adjust the amount depending on the chocolate’s cocoa content. Be aware that this will also add sweetness to the ice cream.
Sweetened Condensed Milk: This is a key ingredient and cannot be easily substituted. Evaporated milk is not a substitute because it lacks the sugar needed for the ice cream’s texture.
Mix-ins: Chocolate chips, chopped nuts, marshmallows, sprinkles, or chopped candy bars are all popular mix-in options.
Extracts and Spices: For a twist on the classic chocolate flavor, try adding a teaspoon of mint extract, almond extract or espresso powder.
What to Serve with Chocolate Ice Cream
Classic Toppings:
- Whipped cream
- Maraschino cherries
- Chocolate sauce
Fancier Toppings:
- Oreos
- Brownie bites
- Caramel sauce
Other Recipes You May Enjoy
If you like Chocolate Ice Cream, you might also like my No-Churn Custard Ice Cream or my Chocolate Mousse. This Homemade Strawberry Ice Cream is also delicious.
Final Thoughts
Chocolate ice cream is perfect for a hot summer day. I like to make this when the forecast says it’s going to be hot the next day so it can freeze overnight. Then I take it out for an afternoon or evening dessert the next day. It’s a delicious treat after being in the hot sun all day. I hope you like it too!
Chocolate Ice Cream
Ingredients
- 2 Ounces Unsweetened Baking Chocolate (8 squares – ¼ ounce each)
- 14 Ounces Sweetened Condensed Milk (1 can)
- 2 Cups Half-and-Half
- 1 Cup Water
- 1 Tablespoon Vanilla
- ⅛ teaspoon Salt
Instructions
- Melt the chocolate in the top of a double boiler over low heat.
- Pour in the sweetened condensed milk and cook in the top of the double boiler over boiling water for 5 minutes, stirring constantly.
- Cool at room temperature (approximately 20-30 minutes).
- Use a mixer to blend in the half-and-half, water, vanilla, and salt.
- Pour into an 8-cup shallow rectangular dish.
- Cover and freeze for at least 8 hours or overnight.
- Let the ice cream soften for about 10 minutes before serving.
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