This no churn chocolate ice cream is rich, decadent and scoops straight from the freezer. No ice cream machine needed!
What are the three types of chocolate?
The three types of chocolate are white, milk and dark.
White chocolate is usually made from sugar, milk and cocoa butter, without the cocoa solids.
Milk chocolate is made from the same as white chocolate with the addition of cocoa solids. The cocoa solids gives the traditional brown colour of chocolate. Depending on the country the chocolate may need to have a minimum of 20% or more cocoa solids to be called milk chocolate.
Dark chocolate has a higher percentage of cocoa. There are many variations of dark chocolate, including semi sweet and bittersweet. The amount of cocoa solids is sometimes written on the packet. Dark chocolate typically has cocoa solids of at least 35%, depending on the country.
In 2017 there was a fourth type of chocolate introduced, ruby chocolate. Ruby chocolate is made from ruby cocoa beans. It has a natural pink colour and tastes characteristic of berries. It is sometimes considered to sit somewhere between white and milk chocolate in terms of flavour.
Natural cocoa powder verses dutch process cocoa powder
You may have heard the terms natural and dutch process cocoa powder and wondered what the difference is. Unless labeled other wise, the cocoa powder you buy at the supermarket is usually natural cocoa powder.
Natural cocoa powder is usually processed without additives, is a little acidic, is lighter in colour and has a stronger flavour. The slight acidity can be important in baking recipes made with baking soda which is an alkali. The reaction between the acidic coco and alkali baking soda helps the recipe rise.
Dutch process cocoa powder is produced with alkali. This neutralises the slight acidity of the cocoa. Dutch process cocoa is darker is colour and is often used in drinking chocolate as is dissolves more readily in liquids. The process however destroys a lot of the flavour compounds in the cocoa, resulting in a milder flavour.
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 flavour 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 as 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 all together. 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 into a heatproof bowl. Melt in the microwave in short thirty second to one minute bursts. Add tin of sweetened condense 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 seperate 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
- Chocolate sundae
- No churn vanilla ice cream
- Mint choc chip ice cream
- Nutella peanut butter ice cream
- No churn coffee ice cream
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!
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