A delicious frozen recipe: the Easy chocolate ice cream without an ice cream maker ! Only 6 ingredients to indulge and refresh yourself at the same time... I added pieces of chocolate for a little crunch. So, who can resist?
This chocolate ice cream really has everything to please, including those who do not have an ice cream machine (ice cream maker or turbine). It is prepared in a few minutes barely, and is ready to eat after a few hours in the freezer. For tasting: in a cone or in a ramekin, it's up to you to choose!
Ingredients to plan for this chocolate ice cream recipe
Liquid cream : choose the whole one at 30% mg, it is whipped into whipped cream then incorporated in order to aerate the texture of the ice cream (as an ice cream maker would do).
Sweetened condensed milk : this is the key ingredient here, it's what gives the ice cream a creamy, melting texture, and prevents crystals from forming. I don't recommend substituting it.
Unsweetened cocoa powder : it gives a nice chocolate flavor to the ice cream.
Dark chocolate : for more indulgence I add crushed pieces of chocolate to the ice cream. I use 55% cocoa chocolate, no more.
Vanilla / Salt : these are two flavor enhancers in this recipe, which will reveal the taste of chocolate.
NB: the precise quantities are given at the bottom of this article, in the detailed recipe part.
How to make this chocolate ice cream without an ice cream maker?
To store and freeze chocolate ice cream, you need a standard mold cake mold (mine is 23 x 13cm) or an ice cream bin.
You will see, the steps are quick and easy! We start by mixing the sweetened condensed milk, cocoa, vanilla and salt in a container.
Separately, we whip the liquid cream into a firm whipped cream. Then, we just incorporate the whipped cream into the previous mixture. Be careful, you have to go slowly so as not to break the whipped cream. We want to keep its sparkling effect to aerate the chocolate ice cream. I use a spatula for this step.
Then, we crush the dark chocolate into small pieces : more or less big according to your taste. We keep a small part for the decoration, and we add the rest to the mixture.
Finally, all that remains is to pour the mixture into the mold and sprinkle with the remaining chocolate chips. To protect the chocolate ice cream (and prevent it from taking on the smell of the freezer, wrap it in cling film. It must be frozen at minimum 2 hours before you can make scoops of ice cream.
How to properly store this homemade ice cream?
This ice cream will keep for approx. 1 week in the freezer. However, be aware that the longer the ice cream stays in the freezer, the more it hardens.
Leave it at room temperature for a few moments to make the balls easier. I also dip the ice cream scoop in hot water, it helps a lot.
Possible variations for this recipe
If you want to give this chocolate ice cream even more crunch, you can add pieces of peanut or praline, at the same time as the pieces of chocolate.
When serving, whether in a cone or in a ramekin, you can add a chocolate sauce or a caramel sauce, decadence guaranteed!
Other recipes to try
If you like ice cream, then I advise you to take a look at these other recipes from the blog:
- Raspberry stewed yogurt ice cream
- Smooth Oreo Vanilla Ice Cream
- Chocolate coffee mocaccino ice cream
- Chocolate chip coconut ice cream
- Homemade raspberry ice cream in 3 ingredients
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your beautiful ice cream!
- 630 ml heavy whipping cream 30%
- 540 ml sweetened condensed milk
- 45 g unsweetened cocoa powder
- 160 g dark chocolate pastry little bodied
- 1,25 cc natural vanilla extract
- 0,25 cc salt
- In a bowl, combine the sweetened condensed milk, cocoa, vanilla and salt.
- Whip the liquid cream into a firm whipped cream.
- Gently incorporate this whipped cream into the previous mixture: use a spatula and do it gently so as not to break the whipped cream (we want to keep the frothy effect).
- Crush the dark chocolate pastry into small pieces (more or less large according to your tastes). Add the crushed chocolate pieces to the preparation, keeping a little aside for decoration. Mix gently one last time.
- Pour the preparation into a large cake tin-type mold (mine is 23 x 13 cm for about 1,5 liters of ice cream).
- Add the remaining chocolate pieces. Cover with cling film and place in the freezer so that the ice cream sets (between 2 to 6 hours depending on the desired texture).
You must have made people happy with this chocolate ice cream.
Yes indeed, I didn't have to keep it for very long :)
I would have liked it with the dosages of the ingredients because it looks delicious
Thank you
Hello, the detailed recipe with dosages is at the bottom of the article :)
I will make this recipe it is easy to make I would make happy thank you
Very good but a little too sweet I will try with 1/2 sweetened condensed milk and 1/2 unsweetened but super
Hello Nathalie, be careful though: unsweetened condensed milk does not have the same properties as sweetened condensed milk. It is much more liquid and does not allow the mixture to thicken. For this, I advise you to follow my recipe, and increase the amount of cocoa to counterbalance the sweet effect. See you soon :)
I love ice cream and what a pleasure to be able to make it without chemicals and delicious...
Thank you for sharing and I can't wait to impress my friends and families
I will be sure to follow you for other simple and good recipes.
Have a good day
Thank you very much Ariane! I welcome you to my recipe blog, see you soon :)
Just wondered if you used chocolate wafers or chocolate pieces in the recipe? At first I thought pieces were used but in the recipe details, I thought wafers (biscuits). Could you clarify please? THANKS.
Hi Brian, you are right I use chopped dark chocolate pieces. Sorry but the translation might not be clear enough (automatic) I'm working on it to make it better...
A killer, you won't blame me, I modified this recipe a little: 100ml of condensed milk for 200ml of 30% fat cream, 1 whole vanilla pod, a good pinch of salt and you are in for an absolute masterclass. Enjoy with a fresh peach crumble and you will delight your guests. Thank you for your work :)
Thank you very much for your feedback! Glad you like this ice cream without an ice cream maker! See you soon :)
Hello,
Can baking chocolate be incorporated melted?
I'm looking to make a chocolate ice cream recipe but without chunks...
Goods.
Hello Valerie, in my recipe it is not possible to add melted chocolate. If you want to be able to do it, you need to find a recipe with a custard base (i.e. a chocolate ice cream recipe where you heat the milk and add eggs and melted chocolate). See you soon :)
Hello, can we use this recipe for an ice cream maker?
Thank you
Hello, I have never tried to put it in the turbine, See you soon :)