This Chocolate Ice Cream recipe without machine is light and creamy with indulgent chocolate flavor. You can’t stop having more and more of it. And you only need less than 20 minutes to make it!
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Chocolate is the true expression of love and pampering yourself if you have a sweet tooth. It’s a shame that this homemade ice cream recipe came so late in the blog after posting so many ice cream recipes.
I truly wanted to create that indulgent taste, so I was torn between making it cocoa-based or chocolate-based. And finally, I ended up using both, as I always do in all my chocolate desserts.
If you love homemade chocolate ice cream recipe, do try my orange and plum ice cream for a sour treat. If sweet and mellow is your palette, then this mango ice cream or peach ice cream will steal your heart.
Why is this recipe the best?
This is just a 5-ingredient homemade chocolate ice cream recipe. The quality of ingredients will play a huge role here! Use good-quality dairy cream, high-quality chocolate, and cocoa for a refined taste.
Most no-churn chocolate ice creams would be creamy and have a warm aftereffect. Plus, they are too heavy and one cannot have more than one scoop.
In contrast, I used extra milk in the recipe to keep it light, and you can eat enough to indulge that chocolate ice cream craving. Yes, my sweet tooth is all over me while writing this post.
Ingredients
Find the ingredients of the homemade chocolate ice cream recipe below. This recipe has no eggs, and it is made without an ice cream maker. Don’t skip this section as ingredients vary a lot in quality.
- Chocolate: I used a mix of dark and milk chocolate. That seems to have a nice balance for me. Use dark chocolate 50-60% of cocoa mass. If using 70% or more, adjust the cocoa powder in the recipe as needed.
- Avoid chocolate chips; as they are high in cocoa butter, which will give a bad texture to the ice cream. Lastly, the richer and smoother the chocolate used in the recipe, the richer and more indulgent the ice cream will be.
- Cocoa powder: Use Dutch process cocoa powder, like Hershey’s, for a rich taste.
- Condensed milk: This ingredient adds sweetness to the recipe. I found ¾ cup to be the sweet spot. But if your chocolate is less sweetened, you might need a whole can.
- Milk: Use whole-fat dairy milk.
- Heavy whipping cream: Use full-fat dairy cream.
- Salt: A pinch of salt helps bring out flavors.
How to make it?
Follow these simple steps to make this homemade chocolate ice cream with condensed milk!
- Start by chopping the chocolate into small pieces. This will help it melt more evenly in the next step.
- Heat milk in a saucepan until it’s hot but not boiling. Pour the hot milk over the chopped chocolate and let it melt completely, stir occasionally.
- Once the chocolate has melted, add the cocoa powder to the mixture.
- Whisk everything together until you have a smooth chocolate sauce.
- Whip the chilled heavy cream until it forms stiff peaks. (You can keep ice cubes in a container and place the bowl on it to keep the cream chilled.)
- Add condensed milk and chocolate sauce to the whipped cream. Fold all the ingredients with the help of a spatula together until well combined.
- Pour the mixture into a container. Cover it with cling wrap or butter paper. Make sure the plastic touches the ice cream surface to avoid ice crystals.
- Freeze for at least 4-6 hours or until firm. Let the ice cream soften for 10 minutes in the fridge or outside before serving.
Expert Tips
- Chop the chocolate into smaller bits, and when the milk is hot, the chocolate will melt easily.
- Taste-test the ice cream once it is ready to freeze and adjust the condensed milk if needed.
- Adjust the measure of cocoa for a less or more intense chocolate flavor.
- Do not add chocolate chips to the ice cream or they will sink to the bottom. Instead, add finely grated chocolate for a delightful taste. I used grated chocolate in this coconut ice cream, and it tastes so delicious.
- Serve this ice cream over a warm walnut brownie for an indulgent dessert.
- You can also drizzle some chocolate fudge sauce over ice cream scoops.
FAQS
Dark chocolate with a cocoa content of 50-60% is a good starting point. I like Ghirardelli and Lindt personally. Godiva and Hershey are also good.
Yes, you can use cocoa powder for a chocolate flavor. However, for a richer taste, combining both cocoa powder and melted chocolate is recommended.
Cover the surface of the ice cream with butter paper or cling wrap.
Hungry for more ice cream recipes? Try these!
If you try this chocolate ice cream recipe, I’d LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and YouTube.
📖 Recipe
Chocolate Ice Cream Recipe
Homemade Chocolate Ice Cream with condensed milk, that is light and creamy. You can’t stop having more and more of it.
Print Pin RateServings : 8 servings (1 litre)
Calories: 403kcal
Instructions
Heat milk in a saucepan until it’s hot but not boiling. Pour the hot milk over the chopped chocolate and let it melt completely, stir occasionally.
Once the chocolate has melted, add the cocoa powder to the mixture.
Whisk everything together until you have a smooth chocolate sauce.
Whip the chilled heavy cream until it forms stiff peaks.
Add condensed milk, chocolate sauce, and fold in the ingredients.
Transfer the ice cream into a container, cover it tightly, and freeze it.
Let the ice cream soften for 10 minutes before serving in the refrigerator for easy scooping.
Notes
Nutrition Information
Serving: 1scoop ,Calories: 403kcal ,Carbohydrates: 32g ,Protein: 6g ,Fat: 30g ,Saturated Fat: 19g ,Polyunsaturated Fat: 1g ,Monounsaturated Fat: 8g ,Cholesterol: 83mg ,Sodium: 74mg ,Potassium: 293mg ,Fiber: 1g ,Sugar: 30g ,Vitamin A: 1011IU ,Vitamin C: 1mg ,Calcium: 178mg ,Iron: 1mg
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