Looking for a decadent, creamy and irresistible dark chocolate ice cream? Look no further – this recipe is perfect for satisfying your deepest chocolate cravings!
It’s incredibly easy to make with just four ingredients. The best part? You don’t need an ice cream maker or any churning – just whip it up, allow it to freeze and you’re done.
Let’s be honest, chocolate ice cream can sometimes be a bit disappointing, often missing that rich, creamy depth you expect. No wonder it’s usually the least favourite layer in a Neapolitan trio, right?
But this dark chocolate ice cream recipe is a game-changer. It outshines any store-bought version we’ve ever tasted!
It also remains scoopable and doesn’t freeze as hard as some other ice creams, making it easy to serve.
For another great frozen dessert, try this festive cassata ice cream. Or, if you’re a raging chocoholic, you simply must try this chocolate orange cake!
For the BEST chocolate sauce to go with this ice cream, try the legendary Bar-One chocolate sauce!
What’s to love about this recipe
- No churn, no ice cream machine and no need to stir at intervals – just freeze and enjoy!
- Quick and easy, just 10 minutes of prep (excluding freezing time) and only four ingredients.
- Far superior to store-bought chocolate ice cream.
- No raw egg yolks required.
- Dark and luxurious, perfect for chocolate lovers.
- Add as many extras as you wish, like chunks of chocolate, toffee, fudge, nuts or a swirl of chocolate ganache.
Ingredient notes and substitutions
*Please see the recipe card at the bottom of this post for the full list of ingredients.
Double cream
For the ultimate indulgence, this recipe uses double cream, the creamiest of creamy options.
In the US, this is known as heavy cream.
However, single cream or heavy whipping cream can also yield delicious results.
70% Dark chocolate
Combining chocolate with cream and condensed milk might slightly mellow the chocolate flavour.
Hence, using high-quality 70% cocoa chocolate (or higher) ensures a rich, intense and bittersweet ice cream with the perfect balance of sweetness.
If you don’t like dark chocolate, you can use regular milk chocolate.
Sweetened condensed milk
Cans of condensed milk can vary slightly in weight depending on your location, typically around 397g (14oz) for a standard can.
Minor differences in weight won’t affect the quality of your ice cream, as long as it’s in the same range.
Vanilla extract
Use a good quality extract for the best vanilla bean flavour.
Step-by-step instructions
1. Whip the double cream until stiff peaks form, then set aside.
2. Break the dark chocolate into small pieces and microwave in short intervals, stirring in between, until it’s fully melted and smooth.
3. Pour the condensed milk into a medium-sized bowl.
4. Add the melted chocolate and vanilla extract to the condensed milk, then beat until smooth and well combined.
5. Gently fold half of the chocolate mixture into the whipped cream until just combined.
6. Add the remaining chocolate mixture to the cream.
7. Keep folding until all the ingredients are fully incorporated and smooth. For a quicker blend, you can briefly mix with an electric hand whisk.
8. Transfer the ice cream mixture to your preferred container, such as a baking tray, loaf tin or plastic tub.
9. Place the container in the freezer on a level surface and freeze for at least 8 hours, preferably overnight.
10. Once frozen, you can top it with flaked chocolate, chocolate curls or a drizzle of chocolate sauce for an extra touch.
Get fancy with a swirl of ganache
If you would to like swirl chocolate ganache through the ice cream before freezing, follow these steps:
- Heat 100ml cream until just below boiling point.
- Pour the hot cream over 50 grams of chopped 70% dark chocolate (or higher) and let it sit for about 10 minutes.
- Stir the melted chocolate and cream together until you have a glossy, smooth texture.
- Drop spoonfuls on the unfrozen ice cream and swirl through with a knife. Freeze.
Variations
- For a cookie version, crumble a few chocolate chip cookies into the ice cream mix before freezing.
- Add choc chips or roughly chopped chocolate chunks – our favourite!
- Stir through crumbled pieces of fudge or chopped toffee/caramels.
Top tip
Let the ice cream sit for 5-10 minutes before serving to make scooping easier.
Or, run the ice cream scoop under hot water for a few seconds before scooping out the ice cream.
Storage
The ice cream will keep well in the freezer for up to 6 weeks if stored in an airtight freezer-safe container.
FAQ
1. Store the ice cream in a properly sealed airtight container.
2. Don’t allow the ice cream to melt whenever you remove it from the freezer. Place it back in the freezer as soon as you are done with it.
3. The back of the freezer is the coldest and most consistently cold area in the freezer. Store the ice cream as far to the back as you can.
Placing it near the freezer door will expose it to constant fluctuations in temperature.
Dark Chocolate Ice Cream (No-churn)
Ingredients
For the ice cream
- 300 millilitre double cream heavy cream in the US
- 100 grams 70% dark chocolate or 85% for extra dark
- 1 can condensed milk circa 397g
- 1 teaspoon vanilla extract
Instructions
How to make the ice cream
- Whip the double cream until stiff peaks form, then set aside.300 millilitre double cream
- Break the dark chocolate into small pieces and microwave in short intervals, stirring in between, until it's fully melted and smooth.100 grams 70% dark chocolate
- Pour the condensed milk into a medium-sized bowl.1 can condensed milk
- Add the melted chocolate and vanilla extract to the condensed milk, then beat until smooth and well combined.1 teaspoon vanilla extract
- Gently fold half of the chocolate mixture into the whipped cream until just combined.
- Add the remaining chocolate mixture to the cream. Keep folding until all the ingredients are fully incorporated and smooth. For a quicker blend, you can briefly mix with an electric hand whisk.
- Transfer the ice cream mixture to your preferred container, such as a baking tray, loaf tin or plastic tub.
- Place the container in the freezer on a level surface and freeze for at least 8 hours, preferably overnight.
- Once frozen, you can top the ice cream with flaked chocolate, chocolate curls or a drizzle of chocolate sauce for an extra touch.
Notes
Top tip
Let the ice cream sit for 5-10 minutes before serving to make scooping easier. Or, run the ice cream scoop under hot water for a few seconds before scooping out the ice cream.Get fancy with a swirl of ganache
If you would to like swirl chocolate ganache through the ice cream before freezing, follow these steps:- Heat 100ml cream until just below boiling point.
- Pour the hot cream over 50 grams of chopped 70% dark chocolate (or higher) and let it sit for about 10 minutes.
- Stir the melted chocolate and cream together until you have a glossy, smooth texture.
- Drop spoonfuls on the unfrozen ice cream and swirl through with a knife. Freeze.
Nutrition
For food safety advice, including guidance on food allergies
