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This is the best no-churn, homemade chocolate ice cream. The smooth, velvety texture and the intense chocolate flavor of this no-egg recipe will get you hooked.
If you ask me, this is the best and creamiest homemade chocolate ice cream. It is a no-churn and no-eggs recipe, with an extra creamy and velvety texture with zero ice crystals and a deep, intense chocolate flavor. Seriously. I just can’t stress enough how creamy and luscious this chocolate ice cream is. And if that’s not enough, you only have to use a pot to briefly cook the mixture (for the cocoa to develop its flavor and the cornstarch to coagulate) and a bowl to store it in the fridge to cool down. After that, you only have to wait a few hours while the ice cream is in the freezer, and then you’ve got yourself the most amazing summer dessert.
Two things inspired me to make this homemade chocolate ice cream. The first was a photo of a gooey, dark and thick scoop of ice cream I saw on Cafe Fernando. He calls it the best and creamiest chocolate ice cream you’ll ever have and for good reason! It is so velvety and deliciously fudgy, it’s like frozen ganache.
The second thing that inspired me was a recent trip to Rome, where I had the most amazing dark chocolate and whiskey gelato. Guys, I have no words. I still see this gelato in my dreams and I’m seriously thinking of moving permanently to Rome just to be closer to that gelateria. But until my moving there, I’m proud to say that this recipe comes really close to that from Italy, even if it’s homemade and no-churn.
The most important change I made to the original recipe (other than a few tweaks in the ingredients) was to whip the mixture before transferring it in the freezer. What this does, is to incorporate some air into the ice cream, making it more fluffy and less dense, something that, for me, further improves the texture. Oh, and of course I added a quarter of a cup whiskey, as a tribute to my trip to Rome. And also because dark chocolate and whiskey = bae. You can confirm this by trying this whiskey flavored almond milk and chocolate mousse.
Some notes/tips:
- Use a good quality dark chocolate, 55% cocoa or more.
- After you whip the ice cream mixture and before you store it in the freezer you can fold roasted nuts, chocolate chips or swirl a cup of chocolate syrup or magic shell.
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This is the best no-churn, homemade chocolate ice cream. The smooth, velvety texture and the intense chocolate flavor of this no-egg recipe will get you hooked.
- 1/3 cups (38 grams) cocoa Dutch processed
- 1/4 teaspoon freshly grated black pepper
- 1/2 teaspoon espresso powder
- 1 tablespoon (5 grams) cornstarch
- 1 cup heavy cream 35% fat
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1/4 cups (60 grams) whiskey (or Kahlua, or brandy)
- 8.8 oz (250 grams) finely chopped dark chocolate about 55% cocoa
- 1 can (400 grams) sweetened condensed milk
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Make the base: Transfer the cocoa, the black pepper, the espresso powder, and the cornstarch to a small pot and stir well to combine. Add the the heavy cream and the milk gradually, stirring constantly, until the mixture is homogenized. Transfer the pot over the stove and cook over medium/high heat, stirring constantly, until it starts to boil, about 5-10 minutes.
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Add the rest: Let the base boil for 1 minute and then add the vanilla and the whiskey. Cook for another minute and take off the heat (if you want all of the alcohol of the whiskey to evaporate, add the whiskey from the start). Add the chopped dark chocolate, let it rest for more minute and stir gently until all the chocolate is melted and the mixture is smooth. Add the sweetened condensed milk and stir to combine.
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Transfer the mixture to a bowl and refrigerate until completely cooled (at least 3-4 hours. Letting it rest in the fridge overnight will slightly improve the flavor)
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Beat the mixture with an electric mixer for 2-3 minutes or until soft peaks form (it should become fluffy and lighter in color).
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Transfer to an ice cream container and store in the freezer for 6-8 hours.
- Adding the whiskey from the start and cooking the mixture will evaporate the alcohol. However, if you’re worried about giving it to kids, you can omit it.
- The temperature of my freezer is -4°F (-20°C) and still the ice cream was easily scooped. If the temperature of your freezer is very low, let the container rest in the refrigerator for 10-15 minutes before serving.
More ice cream recipes:
- Roasted almond and white chocolate no-churn ice cream
- Banana chocolate popsicles
- Salted chocolate magic shell
Recipe adapted from Cafefernando
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Do making this 😍!
Yay! Hope you enjoy it Gina 😊
Fantastic recipe Makos…am also read your posts but this is one of my favorite recipes till now…and am also vegetarian so this perfect for mine…i can’t wait make this..Thanks for sharing…keep shared your new amazing recipes…!
Thank you very much Santosh!
Love this easy and delish recipe, So YUM!!!!
Pinned 🙂
Thank you Akhila!
This looks an amazing Makos…i love it easy to make and soo delicious recipe till now. i will trying to making this from your recipe…Thanks for sharing…!
thank you Macy! Hope you enjoy it!