No churn chocolate ice cream is an easy ice cream recipe which enables you to make quality ice cream without an ice cream maker or churning. All you need are four ingredients and a container suitable for the freezer.
Ingredients
- 700ml double cream
- 350ml condensed milk
- 1 teaspoon vanilla essence
- 3 tablespoons cocoa powder
Equipment needed
- 2 large bowls
- Electric whisk
- Spoons
- Container with lid suitable for the freezer
How to make no churn chocolate ice cream
Measure the cream into a large bowl and whisk until it forms peaks.
Measure the condensed milk and cocoa powder into the second bowl and mix well. Stir in the vanilla essence and mix again.
Spoon the condensed milk mixture into the bowl with the cream and fold in using a metal spoon until all the ingredients are thoroughly mixed.
Transfer the ice cream mixture into a container suitable for the freezer such as a plastic sandwich box with a lid, and place in the freezer. Your homemade no churn chocolate ice cream will be ready after about 4 hours.
Top the ice cream with chopped nuts or your favourite sauce to serve.
Tips
- If you would like a richer ice cream add an extra tablespoon of cocoa powder to the condensed milk.
- Your homemade ice cream will keep for up to a week in the freezer.
- The ice cream will be hard when frozen so it is a good idea to remove from the freezer and remove the lid about 15 minutes before you wish to serve so that it softens a little and is easier to scoop.
- Heat the ice cream scoop in a jug of hot water before serving to make it easier to scoop.
You may also like to try stracciatella ice cream, a creamy vanilla ice cream with the addition of chocolate strands.
Or you may wish to try white chocolate and raspberry mousse, a simple dessert which is also quick to prepare.
No churn chocolate ice cream
Ingredients
- 700 ml double cream
- 350 g condensed milk
- 3 tablespoon cocoa powder
- 1 teaspoon vanilla essence
Instructions
- Whisk the cream until it forms peaks.
- Place the condensed milk in a second bowl, add the cocoa powder and mix. Add the vanilla essence and mix again.
- Spoon the condensed milk mixture into the bowl with the whisked cream and fold in using a metal spoon until thoroughly mixed.
- Transfer the ice cream mixture to a container suitable for the freezer, cover and freeze for around 4 hours.
- Remove from the freezer about 15 minutes before serving so that it is easier to scoop.
- Store in the freezer for up to a week.
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