No Churn Chocolate Ice Cream

This No Churn Chocolate Ice Cream recipe will teach you how to make the best homemade chocolate ice cream without a machine!

Course Ice Cream

Cuisine American

Prep Time 15

Chilling Time 8

Total Time 15

Servings

Calories 335kcal

Author Tonia Larson

Ingredients

8 oz chocolate baking bar dark or semi-sweet
1 pint heavy whipping cream
14 oz sweetened condensed milk

Instructions

Melt the chocolate in a small bowl. Heat the chocolate in the microwave on high for 30 seconds. Stir and continue heating in 15-second intervals, stirring each time, until smooth. Allow the melted chocolate to cool for a few minutes. Then, stir in the sweetened condensed milk and three tablespoons of the heavy whipping cream.
Use a stand mixer with the whisk attachment to beat the remaining heavy whipping cream until stiff peaks form.
Fold in the chocolate mixture.
Spread into a 9-inch loaf pan. Cover the pan with plastic wrap and place it in the freezer for 8 hours or overnight or until firm.

Video

Notes

One: Storage

Store in an airtight container in the freezer for 2-4 weeks.

Two: Spicy Ice Cream

Substitute the chocolate baking bars with 8 ounces of chili chocolate. Or add 1/8-1/4 teaspoon of chipotle chili powder or cayenne pepper to the batter.

Three: Marshmallow

Use a knife to swirl half of a 7-ounce container of marshmallow cream (about 3/4 cup) into the ice cream batter in the loaf pan.

Four: Belgian

Substitute the chocolate baking bars with Belgian chocolate.

Nutrition