No Churn Chocolate Ice Cream
For years I viewed no-churn ice creams as the poor relations of the frozen dessert world. My reasoning went like this: if I was going to eat ice cream, then I wanted to eat the real thing.
By “the real thing,” think custard-based ice creams calling for six egg yolks and two cups of heavy cream. Barring homemade ice cream, I went for the “superpremium” stuff–ice creams made by family-run firms whose pints boasted organic dairy and ecologically friendly chocolates.
Then temperatures, fuel, and food all soared. I still love ice cream, but $11 a pint is a little steep.
It was time to get less snobby about no-churn ice creams.
I won’t lie to you: no-churn ice creams rely on condensed milk for their texture and sweetness. Are they as good as the $11 pint stuff? No. But no-churn ice creams offer many of the same pleasures as premium products, sating that certain craving only ice cream satisfies.
Into the kitchen.
No-churn chocolate ice cream requires little more than a bowl, a mixing implement–either a whisk or handheld mixer–and a freezer. Chances are good you already have those.
Condensed milk is widely available in two sizes: 12 ounce/340 ml and 14 ounce/390 cans. This recipe uses 14-ounce/340 ml cans. The recipe works using the smaller cans, but will be sweeter. Taste the mixture before freezing, remembering cold dulls taste. If it’s cloying, add a little more heavy cream.
There is no ice cream, regular or no-churn, without cream. Heavy cream gives the best result for this recipe, but half-and-half or even milk may be used.
A few weeks ago I skipped sifting cocoa. The resulting cookies contained pockets of dry cocoa. Don’t be me: sift by whisking energetically, or place a small strainer over a bowl and push the cocoa through.
Small amounts of Amaretto, Kahlua, and almond extract enhance the chocolate flavor without overpowering it. If nut products are off the menu, vanilla, raspberry, coffee or orange extracts will all work. Liqueur is optional but worthwhile, as it lends depth to the ice cream.
No-churn chocolate ice cream must be thoroughly stirring before freezing. This task may be accomplished by hand whisking vigorously or using a handheld mixer.
A final note: many people like ice cream with additions like cookie dough, chocolate chips, or a swirl of dulce de leche. If you share this predilection, add up to a half cup of the additional ingredient just before freezing.
An 8×2 inch (20×5 cm) loaf pan makes an ideal freezing vessel for no-churn chocolate ice cream. You may also use individual dishes. This is a soft ice cream needing no ripening.
No-Churn Chocolate Ice Cream
Prep time: 15-20 minutes, plus 4-6 hours freezing time.
Yield: about 5.5 cups/or 1 scant liter ice cream.
You will need a large bowl, either a whisk or hand mixer, and a freezer safe pan to make no-churn chocolate ice cream.
The following books were consulted for help with this recipe:
Diana Henry: How to Eat A Peach
Nigella Lawson: At My Table
Sara Paston-Williams: The National Trust Book of Christmas and Festive Day Recipes
As always, please read the notes, below, before making the recipe.
One 14 ounce/390 gram can sweetened condensed milk
1 1/2 cups/350 ml heavy cream
generous 2 tablespoons unsweetened cocoa powder, sifted
1/2 teaspoon almond extract (optional)
1/2 tablespoon Kahlua (optional)
1/2 tablespoon Amaretto (optional)
Optional additions: up to 1/4 cup/60 grams
nuts, dried fruits, chocolate chips, bits of cookie dough, etc
Empty the condensed milk and cream into a large bowl.
The cocoa powder may be regular or Dutched. Sift it by whisking it vigorously or passing it through a small strainer set over a bowl. Add sifted cocoa to the bowl.
Add the liqueurs and extracts, if using.
Blend the ingredients with a whisk or handheld mixer. If you really want to use a stand mixer, I won’t stop you.
Once the cocoa dissolves, pour the ice cream into a freezer-proof loaf pan or individual dishes.
If you want to add chips, nuts, or other goodies to the ice cream, do it now.
Cover with ice cream with foil or plastic wrap and freeze 4-6 hours.
To make no-churn chocolate ice cream using an ice cream maker, instead of freezing the cream, cover and chill it in the refrigerator 6-12 hours, then freeze in your ice cream maker.
No-churn chocolate ice cream may be served directly from the freezer. It will keep up to two weeks.
Notes:
Condensed milk is sold in 12 ounce/ 340g and 14 ounce /390 g sizes. The recipe works with both sizes, but will be sweeter with the smaller can. Taste before freezing. If it’s too cloying, add a bit more cream.
If you want to control the amount of sugar in your ice cream, look for evaporated milk. Evaporated milk is condensed milk without added sugar.
Dutched vs non-dutched cocoa: Dutched cocoa is subjected to a process that neutralizes some of the ingredient’s natural acidity. I confess to using Dutched and non-Dutched cocoa interchangeably. Nobody has ever complained.
While the liqueurs and extracts are optional here, this is a recipe with few ingredients. The ice cream benefits from nuance. As I said in the post, if nuts are off the menu, consider other flavors that complement chocolate: vanilla, raspberry, coffee, orange, peppermint.
I’ve made this ice cream using half-and-half, and it was good, but it’s much better with heavy cream. Look, it’s ice cream. Ice cream is an indulgence. Enjoy it, and remember to eat your greens.
