Buckle up for an indulgently rich, creamy and intensely dark chocolate ice cream experience!
This recipe is unbelievably simple to make, only needing four ingredients. The best part? You don't even need an ice cream maker or any churning.
Let's be honest, chocolate-flavoured ice cream can sometimes be a bit of a let-down, lacking that deep, creamy goodness we all crave in a good ice cream. No wonder it's usually the least favourite layer in a Neapolitan ice cream trio, you know?
However, this dark chocolate ice cream recipe is a game-changer. It beats any store-bought kind we've ever tried!
Just sumptuously delectable.
We have included a simple recipe for dark chocolate ganache and if you'd like, you can swirl it through your ice cream before freezing. This step is optional but highly recommended for an extra indulgent treat.
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!
Jump to:
What's to love about this dark chocolate ice cream
- No churn ice cream, no ice cream machine needed, 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 four simple ingredients that are easily available from your grocery store.
- No egg yolks are required.
- It tastes dark and luxurious, just as a chocolate ice cream should be. Perfect for chocolate lovers.
Ingredients 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 takes it to the creamiest level by using double cream, the king of all creams.
Known as heavy cream in the US and some other countries.
Nevertheless, you can still achieve delicious results with single cream or heavy whipping cream as alternatives.
70% Dark chocolate
When you combine the chocolate with the cream and condensed milk, the chocolate flavour may become a little less strong, but, if you use a high-quality 70% chocolate, you'll still enjoy a rich and intense, bittersweet chocolate ice cream with just the right amount of sweetness.
Sweetened condensed milk
Depending on where you are in the world, cans of condensed milk may vary slightly in weight.
The difference is usually just a few grams (around 397g for a standard can). As long as the weight is in the same range, it won't impact the quality of the ice cream.
Vanilla extract
Use a good quality extract for the best vanilla bean flavour.
How to make dark chocolate ice cream - Quick summary
Ice cream:
- In a large bowl, whip the cream to stiff peaks.
- Melt the chocolate and whisk together with the condensed milk and vanilla.
- Gently fold the chocolate mixture into the cream and pour the ice cream mixture into a 1-litre container. Cover with plastic wrap and freeze.
Ganache (optional)
If you would to like swirl chocolate ganache through the ice cream, follow these steps:
- Heat the cream until just below boiling point.
- Pour the cream over the chopped chocolate. 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 choc chip cookies into the ice cream mix before freezing.
- Add choc chips or roughly chopped chocolate chunks - our favourite!
- Stir through a couple of tablespoons of chocolate liquor before freezing for a bit of a kick.
Topping ideas
- Chocolate Shavings from a dark chocolate bar
- Fresh Berries
- Caramel Sauce/Chocolate sauce
- Chopped Nuts
- Marshmallows
- Cookie Crumbs
- Whipped Cream
- Mint Leaves
- Salted Caramel Drizzle
- Coconut Flakes
- A dusting of cocoa powder
- Chocolate liqueur
- Peanut butter cups
Different ways to use your homemade ice cream
- Cassata: A great way to make a chocolate version of this cassata.
- Ice cream lollies: Pour into ice cream moulds to make creamy chocolate ice cream lollies.
- Classic Sundae: Serve a scoop of ice cream in a bowl or glass and top it with whipped cream, chocolate sauce and a cherry. Can be served alongside vanilla ice cream for more variety.
- Cookie or Brownie Sandwich: Sandwich a scoop of dark chocolate ice cream between two cookies or brownies for an ice cream sandwich. These chocolate shortbreads would be perfect!
- Hot Fudge Sundae: Drizzle warm chocolate fudge sauce over a scoop of dark chocolate ice cream and add some chopped nuts or sprinkles for extra texture.
- Affogato: Pour a shot of hot espresso over a scoop of dark chocolate ice cream.
- Banana Split: Create a classic banana split by placing a split banana on a dish, topping it with scoops of dark chocolate ice cream and adding whipped cream, chopped nuts and a cherry on top.
- Chocolate Milkshake: Blend dark chocolate ice cream with milk and cream to create a rich and creamy chocolate milkshake.
- Waffle Cone or Bowl: Serve scoops of dark chocolate ice cream in a crispy waffle cone or a waffle bowl.
- Make chocolate bowls for your ice cream - For an intense chocolate flavour, half-dip small blown-up balloons into melted dark chocolate.
Let the chocolate set and deflate the balloon. This will create a dark chocolate shell that can be used as a bowl for ice cream.
Place the bowls in the freezer until needed.
Storage
The ice cream will keep well in the freezer for up to 6 weeks if stored in an airtight freezer-safe container.
Top tip
Allow the ice cream to rest for approximately 5 minutes before serving to make scooping clean and tidy ice cream balls easier.
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.
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
Condensed milk cookies from South Africa
Choc chip cookies with condensed milk
Tinginys - Lithuanian Lazy Cookies
Sequilhos - Brazilian cornflour cookies
Recipe
Dark chocolate ice cream (no churn, no eggs)
Ingredients
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
Instructions
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 freezer-safe dish of about 1 litre capacity. Freeze for a minimum of 10 hours, but ideally 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. Freeze.
- Top tip: If you have any leftover ganache, it makes a great hot chocolate by whisking it into warm 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.
Nutrition
For food safety advice, including guidance on food allergies
Leave a Reply