Best chocolate ice cream recipe without machine (no eggs)
This recipe for the best homemade chocolate ice cream with no eggs and without ice cream maker gives you the chocolatiest, creamy ice cream!
Servings: 20 scoops
Calories: 173kcal
Ingredients
- ⅓ cups (38 grams) cocoa Dutch processed
- 1 tablespoon (5 grams) cornstarch
- 1 cup (250 grams) heavy cream, 35% fat
- 1 cup (250 grams) whole milk
- 8.8 oz (250 grams) finely chopped dark chocolate about 55% cocoa
- 1 can (400 grams) sweetened condensed milk
- 2 teaspoons vanilla extract optional
- ¼ cups (60 grams) whiskey (or Kahlua, or brandy) optional
- ½ teaspoon espresso powder optional
- ¼ teaspoon freshly grated black pepper optional
Instructions
- Make the ice cream base: Transfer the cocoa powder, the black pepper, the espresso powder (if using), and the cornstarch to a small pot or saucepan and whisk to combine.Add the the heavy cream and the milk gradually, whisking constantly, until the mixture is homogenized. Transfer the pot over the stove and cook over medium heat, whisking constantly, until it starts to boil. Then, add the vanilla and the whiskey and cook for 1 more minute.
- Take the pot off the heat and add the chopped dark chocolate. Let it rest for 1 minute and stir gently until the chocolate is melted and the mixture is smooth. Add the sweetened condensed milk and stir to combine.
- Chill: Pour the mixture to a large mixing bowl and refrigerate until completely cooled (at least3-4 hours. Letting it rest in the fridge overnight will slightly improve the flavor).
- Whip: Whip the mixture using a hand mixer (or a stand mixer with the whisk attachment) until soft peaks form, about 3-5 minutes. It should become fluffy and lighter in color.
- Freeze: Transfer to a freezer safe container or a loaf pan wrapped with plastic wrap and store in the freezer for at least 6 hours or overnight.
Notes
If you want the alcohol from the whiskey to evaporate, add it to the pot from the start (the same time as the milk). You can also omit it completely.
If the ice cream hardens after a few days, let it rest at room temperature for 10-15 minutes before serving.
For a vegan chocolate ice cream: Replace the 1 cup of milk and the 1 cup of heavy cream with 2 cups of coconut cream with at least 20% fat. Replace the sweetened condensed milk with sweetened condensed coconut milk, and make sure you use a vegan dark chocolate.
Nutrition
Calories: 173kcal
