For all the chocolate lovers out there, get ready to find your new favorite dessert. This Homemade No-Churn Chocolate Ice Cream is everything you could ever want: rich, intensely chocolatey, and incredibly creamy. Best of all, you don’t need a fancy ice cream machine to make it. This recipe creates a velvety, smooth texture that rivals any store-bought pint, and it’s a perfect way to satisfy that intense chocolate craving.
Why I Love This Recipe
I’ve always been a chocolate purist, and this ice cream delivers an unparalleled depth of flavor. What I love most is the “no-churn” method, which makes this dessert accessible to everyone. The base is a classic French-style custard made with egg yolks and sugar, which gives the ice cream an unbelievably rich and smooth texture. The addition of two types of chocolate—melted dark chocolate and unsweetened cocoa powder—creates a complex and intense chocolate flavor that is simply divine. It’s a fantastic recipe that proves you can create a truly gourmet dessert with a little bit of time and a few simple steps.
Ingredients
(Makes about 1 quart)
- 250 ml whole milk
- 250 ml heavy cream (at least 35% fat)
- 200 g dark chocolate (at least 60% cacao), finely chopped
- 3 large egg yolks
- 100 g granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 pinch of salt
Swaps and Notes
- Chocolate: Use a good quality dark chocolate for the best flavor. A higher cacao percentage will give you a richer, more intense chocolate taste.
- Liqueur: Adding a tablespoon of your favorite liqueur, like a coffee liqueur, rum, or a creamy liqueur, is a great trick to keep the ice cream extra smooth and creamy, as it prevents the formation of ice crystals.
- Milk/Cream: The combination of whole milk and heavy cream is essential for the rich, velvety texture. Using a lower-fat milk will result in a less creamy ice cream.
- Eggs: Be sure to temper the egg yolks with the hot milk mixture slowly to prevent them from scrambling.
Step-by-Step Instructions
- Prepare the Ice Cream Base: In a medium saucepan, heat the whole milk and heavy cream over medium heat until it’s just about to simmer. Remove from heat.
- Whisk Eggs and Sugar: In a separate medium bowl, whisk the egg yolks with the sugar until the mixture is pale and thick.
- Temper the Eggs: Slowly and gradually pour about half of the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs. This prevents them from cooking. Pour the tempered egg mixture back into the saucepan with the remaining milk mixture.
- Cook the Custard: Cook the custard over low heat, stirring constantly with a wooden spoon or spatula, until it thickens slightly and coats the back of the spoon. Do not let it boil.
- Add the Chocolate: Remove the saucepan from the heat. Add the finely chopped dark chocolate, cocoa powder, and a pinch of salt. Stir until the chocolate has completely melted and the mixture is smooth and glossy.
- Add Vanilla: Stir in the vanilla extract. Let the mixture cool to room temperature, then cover it and chill it in the refrigerator for at least 2 hours, or overnight.
- Freeze Without a Machine: Pour the chilled mixture into a freezer-safe container. Place it in the freezer. For the first 4 hours, stir the mixture with a fork or a hand whisk every 30-40 minutes to break up any ice crystals. After 4 hours, it will be firm enough to stop stirring.
- Final Freeze: Cover the container and freeze for at least 6 more hours, or overnight, until it is completely firm.
Tips for Success
- Temper the Eggs Slowly: This is the most important step. If you add the hot milk to the eggs too quickly, you’ll end up with scrambled eggs.
- Stir Frequently: For the first few hours of freezing, stirring the ice cream is crucial for a smooth, creamy texture.
- Use Good Quality Chocolate: The flavor of your ice cream is only as good as the chocolate you use. Splurge on a nice dark chocolate for the best results.
Serving Suggestions and Pairings
This rich chocolate ice cream is perfect on its own, but it’s also amazing with a variety of toppings. You could serve it with some fresh whipped cream, a sprinkle of sea salt, or some toasted almonds. It would also be a perfect accompaniment to a decadent chocolate cake or a warm brownie.
Nutritional Information (per serving)
Please note: This is an estimated nutritional breakdown and can vary based on specific ingredients and brands used.
- Calories: Approx. 350 kcal
- Protein: Approx. 8g
- Fat: Approx. 25g
- Carbohydrates: Approx. 30g
Storage and Leftover Tips
This ice cream stores beautifully in an airtight container in the freezer for up to a month. To keep it from getting too hard, you can let it sit at room temperature for 5-10 minutes before scooping.
More Recipes You Will Love
If you love a good no-bake dessert or a sweet treat, you’ll love these other recipes from my kitchen:
- For an easy no-bake dessert, my Easy Ice Cream Sandwich Cake is a fantastic choice.
- If you’re a fan of no-bake treats, my Edible Cookie Dough is the perfect late-night treat.
- For a quick and easy dessert hack, my No-Bake Oreo Cream Pie is an absolute winner.
- And for a truly decadent, no-bake dessert, my Brownie Batter Dip is a fantastic choice.
- For a fun and festive dessert, my Chocolate Chip Cookie Dough Brownie Bombs are a must-try.
Final Thoughts
This Homemade No-Churn Chocolate Ice Cream is a delicious and simple way to create a truly special dessert at home. It’s a fantastic recipe that will make you feel like a pro and a perfect way to satisfy any sweet tooth.
I hope you give this recipe a try and enjoy every delicious bite! Let me know in the comments below if you tried any fun twists! Happy freezing!
No-Churn Chocolate Ice Cream: A Simple and Delicious Recipe
Ingredients
- 250 ml whole milk
- 250 ml heavy cream (at least 35% fat)
- 200 g dark chocolate (at least 60% cacao)
- 100 g granulated sugar
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan, heat the whole milk over low heat until warm, then add the dark chocolate and stir until melted and smooth.
- Remove from heat and let cool slightly.
- In a large mixing bowl, whip the heavy cream until soft peaks form.
- Add the sugar and vanilla extract to the whipped cream and continue whipping until stiff peaks form.
- Gently fold the melted chocolate mixture into the whipped cream until fully combined.
- Transfer the mixture to an airtight container and spread it evenly.
- Freeze for at least 4 hours or until solid.
- Scoop and serve your homemade no-churn chocolate ice cream.
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