Dark chocolate ice cream (no churn, no eggs)

A bowl containing a few scoops of dark chocolate ice cream, on a metal plate.

Dark chocolate ice cream (no churn, no eggs)

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.

5 from 56 votes

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Course: Dessert

Cuisine: International

Prep Time: 10

Total Time: 10

Servings: servings

Calories: 443kcal

Author: Maretha Corbett

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