Wednesday, April 29, 2020

Chocolate Ice Cream (a no-churn recipe)

Chocolate Ice Cream, No-Churn Chocolate Ice Cream, No-Churn Ice Cream Recipes, Chocolate Dessert, Frozen Chocolate DessertSpring arrives late in Colorado, but we've been experiencing some beautiful warm weather lately, with temps approaching 70, and warm sunny days means it's homemade ice cream season.

I've been really into no-churn ice cream recipes the past few summers, even though I have an ice cream maker.  But these are just so quick and simple to make, and as I currently don't have room in our freezer for the ice cream maker bowl anyway, I'll have to hold off on making any of my favorite custard-based ice cream recipes.  So today, I have a luscious no-churn chocolate ice cream recipe for you.

The basic formula for no-churn ice cream is simple: one can of sweetened condensed milk + 2 cups heavy whipping cream, whipped to soft fluffy peaks.  After that, you can customize it any way you like to make unlimited varieties of your favorite flavors.  For this chocolate ice cream, I added cocoa powder, a small splash of whiskey (the lower freezing point of alcohol helps to keep homemade ice cream smooth and creamy rather than icy), and vanilla.




Chocolate Ice Cream, No-Churn Chocolate Ice Cream, No-Churn Ice Cream Recipes, Chocolate Dessert, Frozen Chocolate Dessert

Chocolate Ice Cream, No-Churn Chocolate Ice Cream, No-Churn Ice Cream Recipes, Chocolate Dessert, Frozen Chocolate Dessert

Chocolate Ice Cream, No-Churn Chocolate Ice Cream, No-Churn Ice Cream Recipes, Chocolate Dessert, Frozen Chocolate Dessert

Chocolate Ice Cream, No-Churn Chocolate Ice Cream, No-Churn Ice Cream Recipes, Chocolate Dessert, Frozen Chocolate Dessert




For so few ingredients, and no eggs, it's surprising that this chocolate ice cream can taste so rich, with subtle, complex notes of toffee (thanks to the Jack Daniels).  It would also be fantastic with a few tablespoons of espresso powder for a mocha chocolate ice cream, and maybe a few handfuls of crushed toffee.  But it's great plain, too, or as my little boys like it, with copious amounts of sprinkles.





Chocolate Ice Cream, No-Churn Chocolate Ice Cream, No-Churn Ice Cream Recipes, Chocolate Dessert, Frozen Chocolate Dessert

Chocolate Ice Cream, No-Churn Chocolate Ice Cream, No-Churn Ice Cream Recipes, Chocolate Dessert, Frozen Chocolate Dessert

Chocolate Ice Cream, No-Churn Chocolate Ice Cream, No-Churn Ice Cream Recipes, Chocolate Dessert, Frozen Chocolate Dessert





Chocolate Ice Cream (no-churn)
printable
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup unsweetened cocoa powder
  • 1 tablespoon good-quality bourbon or whiskey (optional)
  • 2 teaspoons vanilla extract
  • 2 cups heavy whipping cream, cold
In a large bowl, whisk together the sweetened condensed milk, cocoa powder, bourbon and vanilla until smooth and thick (the consistency will be similar to brownie batter).

In a separate bowl, use an electric mixer to beat the whipping cream until thick, soft peaks form.  Add the whipped cream to the chocolate mixture and use a large spatula to fold the cream in until combined.  Pour the mixture into ice cream containers with lids, and freeze until firm, about 6 hours.

(If you want to add any other ingredients for texture, such as crushed toffee bits, chopped chocolate, etc, I find it works better to layer them in with the ice cream, rather than mix them in completely.  So when you're filling the containers, add a layer of ice cream, then a layer of your mix-ins, more ice cream, more mix-ins, and swirl briefly with a knife before freezing.  This ice cream makes a fantastic S'mores Ice Cream.)

Yields about 1 1/2 quarts without any mix-ins.

Recipe from Curly Girl Kitchen

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