No-Churn Dark Chocolate Ice Cream

Course: Dessert, Snack

Cuisine: American

Prep Time: 25

Cook Time: 5

Freeze Time: 6

Total Time: 6 30

Servings: servings

Calories: 481kcal

Author: Jazzmine Woodard

Rich, velvety smooth homemade ice cream with deep chocolate flavor and notes of vanilla, salted caramel, and oak.

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Equipment

1 small saucepan
1 kitchen spoon
1 mixing bowl
1 stand mixer or hand mixer or food processor
1 freezer safe container
1 ice cream scooper

Ingredients

2 ½ cups heavy cream divided
¼ cup unsweetened cocoa powder
3 ounces dark chocolate I recommend 70% cacao
14 ounces sweetened condensed milk
2 teaspoons bourbon whiskey
2 teaspoons vanilla extract or 1 ½ teaspoon vanilla bean paste
3 grams instant coffee approximately one packet
½ teaspoon fine sea salt

Instructions

Make the Ice Cream Base: Add half a cup of the heavy cream to a small saucepan over medium-low heat, then sift in the cocoa powder and stir until it is dissolved. Cook until the mixture is warmed through and bubbling (about 1-2 minutes).
*Sifting the cocoa is important to prevent clumps in the ice cream later.
**Stay with the pot because it will warm up quickly, and you don’t want it to burn
2 ½ cups heavy cream, ¼ cup unsweetened cocoa powder
Break the chocolate bar into small pieces and drop them into the saucepan, then stir until melted. Remove from heat.
3 ounces dark chocolate
Transfer the chocolate mixture into a bowl with the sweetened condensed milk, bourbon, vanilla, instant coffee powder, and sea salt. Stir until uniform and smooth, then set aside to cool.
14 ounces sweetened condensed milk, 2 teaspoons bourbon whiskey, 2 teaspoons vanilla extract, 3 grams instant coffee, ½ teaspoon fine sea salt
Make Whipped Cream: Meanwhile, use a stand mixer fitted with the whisk attachment or a hand mixer to beat the remaining heavy cream until fluffy with stiff peaks (about six minutes).
Assemble and Freeze: Fold whipped cream into the cooled chocolate mixture until uniform then transfer to a freezer-safe container and place in the freezer until solid (at least six hours).

Notes

Preparation

If you don't have a stand mixer or hand mixer, you can whip the cream in a blender or food processor for about four minutes, or by hand (with a whisk) for about 10 minutes.

Modifications

Use non-dairy sweetened condensed milk, cream, and chocolate to make this recipe vegan.

This recipe doubles and even triples easily, so it's great for gatherings.

Bourbon helps amplify the chocolate, making it taste richer and adding subtle oak, caramel, and vanilla notes. But you can omit the whiskey and add more vanilla, if you prefer.

Storage

Store leftovers in an airtight, freezer-safe container for up to six months. Note that the texture tends to get icy after the first month.

Nutrition