Buckle up for an indulgently rich, creamy and intensely dark chocolate ice cream experience! Laughably easy to make, doesn't require an ice cream maker and you only need four ingredients.
This homemade version is hands down better than any shop bought chocolate ice cream I've ever tasted. Let's be honest, chocolate flavoured ice cream can often be a bit disappointing and lacking in depth and creaminess. A bit like the layer in a Neapolitan which is most people's least favourite of the trio! I reckon this recipe will change opinions.
I have added a quick recipe for dark chocolate ganache if you would like to swirl some through your ice cream before freezing. This is optional but comes highly recommended.
For more quick dessert recipe ideas, try this festive cassata ice cream, dark chocolate ice cream or this Nutella milkshake. If you're a chocoholic, you must try this chocolate orange cake!
What's to love about this dark chocolate ice cream
- No churn ice cream, nor do you have to keep going back to the freezer to stir the ice cream through
- Super quick, it takes a mere 10 minutes to make (minus freezing time)
- Far better than shop-bought chocolate ice cream
- Contains only 4 ingredients
- No eggs
Ingredients and substitutions
Double cream - If we're going to indulge in ice cream, we might as well have it at it's creamiest, hence why this recipe uses double cream, the king of all creams. It's known as heavy cream in the US and some other countries. However, you can use single cream or heavy whipping cream.
70% Dark chocolate - The chocolate will get diluted a fair bit with the cream and the condensed milk. A good quality 70% chocolate can hold it's own and you will still get that deeply intense chocolate flavour to your ice cream.
Condensed milk - I am aware that not all cans of condensed milk weigh the exact same, but they usually only differ with a few grams (a standard can weighs circa 397g), so this won't affect the quality of the ice cream, as long as it's ballpark in the same range.
Vanilla extract - Use a good quality if you can.
How to make this ice cream - Quick summary
- Whip the cream to stiff peaks
- Melt the chocolate and whisk together with the condensed milk and vanilla
- Fold in the cream and pour into a 1 litre container. Freeze
- If you would to like swirl chocolate ganache through the ice cream, heat the cream until just below boiling point
- Pour over the chopped chocolate and let it sit for about 10 minutes before stirring together until you have a smooth, glossy ganache
- Drop spoonfuls on the ice cream and swirl through with a knife. Freeze
- For a cookie version, crumble a few choc chip cookies into the ice cream mix before freezing
- Add choc chips or roughly chopped chocolate
- Top with chocolate shavings or chocolate curls
- Top with a dusting of cocoa powder
- Top with chocolate sauce
- As a filling between two wafers for an ice cream sandwich
- Use it to make a chocolate version of this cassata
- Pour into ice cream moulds to make lollies
The ice cream will keep well in the freezer for about 6 weeks if stored in an airtight container.
Let the ice cream sit out for about 5 minutes before serving. It's easier to scoop neat balls out.
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, put it back 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
Run the ice cream scoop under hot water for a few seconds before scooping out the ice cream. Repeat the process every few scoops
More recipes using condensed milk
Dark chocolate ice cream (no churn, no eggs)
For the ice cream
- 300 millilitre double cream - or heavy cream in the US
- 100 grams 70% dark chocolate - melted
- 1 can condensed milk - circa 397g
- 1 teaspoon vanilla extract
For optional chocolate ganache
- 100 millilitre double cream - or heavy cream in the US
- 50 grams 70% dark chocolate - chopped
How to make the ice cream
- Whip the double cream until stiff peaks form and set aside
- Melt the chocolate over a double-boiler. Alternatively you can melt it in the microwave. Stir after every 20 second burst until the chocolate is just melted. Be careful not to burn it. Pour the melted chocolate into a large bowl
- Add the can of condensed milk and the vanilla to the melted chocolate. Whisk together for about 2 minutes until combined. You can use the same beaters that you used for the cream, no need to wash them
- Spoon ⅓ of the whipped cream into the chocolate mixture and very gently fold this in. Add the remaining cream and fold in, taking care not to knock the air out of the mixture. Using a spatula in an up-and-over motion works well for this step
- Pour the mixture into a dish of about 1 litre capacity. Freeze for 10 hours or overnight.
How to make the ganache
- Gently heat the 100 millilitre double cream in a saucepan, or the microwave, until very hot, but not boiling
- Pour the hot cream over the chopped dark chocolate and let it sit for about 10 minutes. This will give the chocolate time to melt
- Stir the melted chocolate into the cream. Don't worry if it looks grainy at first, keep stirring until you have a smooth, glossy texture
- Once you have poured the ice cream mixture into it's container, drop spoonfuls of the ganache on the surface. Using a knife, swirl this into the ice cream and freeze
- Top tip: If you have any leftover ganache, it makes a great hot chocolate by whisking in boiled milk. Pour into a mug and top with marshmallows.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
For food safety advice, including guidance on food allergies
Leave a Reply