This no churn chocolate ice cream is rich, decadent and scoops straight from the freezer. No ice cream machine needed!
Natural cocoa powder versus dutch process cocoa powder
You may have heard the terms natural and dutch process cocoa powder and wondered what the difference is. Unless labeled otherwise, the cocoa powder you buy at the supermarket is usually a natural cocoa powder.
Natural cocoa powder is usually processed without additives, is a little acidic, is lighter in color and has a stronger flavor. The slight acidity can be important in baking recipes made with baking soda which is an alkali. The reaction between the acidic cocoa and alkali baking soda helps the recipe rise.
Dutch process cocoa powder is produced with alkali. This neutralizes the slight acidity of the cocoa. Dutch process cocoa is darker in color and is often used in drinking chocolate as it dissolves more readily in liquids. The process however destroys a lot of the flavor compounds in the cocoa, resulting in a milder flavor.
Unless a recipe specifically calls for dutch process cocoa powder is best to stick to natural cocoa powder.
In this recipe I use both semi-sweet chocolate and cocoa powder. The combination gives a wonderful, rich chocolatey flavor to this ice cream.
Semi-sweet chocolate: I used chocolate with cocoa solids of 45%. This was the perfect balance between bitter and sweet for my family. You could use darker chocolate, which will make it chocolatier but more bitter, or milk chocolate which will make it sweeter.
Cocoa powder: I use natural cocoa powder in this recipe. It takes a bit more effort to mix in but gives the best chocolaty flavor.
Cream: I use thickened cream in Australia which has a fat content of about 34%. You could also use heavy cream or heavy whipping cream which is similar.
Sweetened condensed milk: the sugar and other ingredients in the sweetened condensed milk means no additional sugar is needed and helps keep a smooth texture when the ice cream is frozen without the need for an ice cream machine. This is not the same as evaporated milk and you can not substitute with it.
Neutral alcohol: half a shot of neutral 40% alcohol reduces the freezing point of this ice cream and keeps it scoopable straight from the freezer. You could use a different alcohol that complements the chocolate if you prefer, although you won't be able to taste it much, or leave it out altogether. If you leave the alcohol out your ice cream will freeze firmer and you may need to leave it out for it to soften up a bit before you can scoop it.
How to make no churn chocolate ice cream
Chop up the semi-sweet chocolate into small pieces and put them into a heatproof bowl. Melt in the microwave in short thirty-second to one-minute bursts. Add the tin of sweetened condensed milk and mix well.
Sift the cocoa powder. Add salt, sifted cocoa powder and alcohol if using and mix well.
Put the cream into a separate bowl and beat with a hand electric beaters or in a stand mixer until soft peaks form.
Tip the chocolate mix into the cream and fold in gently, trying not to knock the air out of the whipped cream. Tip into a storage container, cover and freeze for at least four hours or until firm.
To serve the ice cream
Remove from the freezer, scoop and enjoy! If you have not used the optional alcohol you may need to leave it in the fridge for about ten minutes to soften before scooping. Fabulous on its own or in a chocolate sundae with some chocolate fudge sauce. Delicious!
To store the ice cream
This ice cream will keep best in an airtight container in the freezer for up to two weeks. After this it may start to become icy but will still taste delicious.
Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! @keep_calm_and_eat_icecream
Looking for more yummy dessert recipes?
Why not try making
No churn chocolate ice cream
- Electric hand beaters or stand mixer
- (150gms) semi sweet chocolate
- 1 can (14oz or 395 gms) sweetened condense milk
- 2 cups (500mls) thickened cream *or whipping cream or heavy whipping cream
- 1 tablespoon (6gms) cocoa powder
- 1 pinch salt
- Chop up chocolate into small pieces and put into a microwave proof bowl.
- Melt chocolate by microwaving in short thirty second to one minute bursts until chocolate is melted.
- Add sweetened condensed milk and mix in well.
- Sift coco powder and add to chocolate mix. Mix in well.
- Add salt and alcohol if using and mix in well.
- In a seperate bowl whip cream until firm peaks form.
- Add chocolate mix and carefully fold into whipped cream until all mixed in, taking care not to knock out all the air.
- Pour into loaf pan or storage container.
- Freeze for at least four hours or until firm.
- To serve remove from the freezer, scoop and enjoy!
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.
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