No Churn Triple Chocolate Ice Cream

Today I have for you an incredible recipe for no churn chocolate ice cream. This is a triple chocolate ice cream, made with cocoa powder, melted dark chocolate and chopped chocolate for all the dark chocolate goodness you can handle. It’s rich, smooth, creamy and decadent, not to mention so quick and easy to make without an ice cream maker.

You might also love this double Dutch dark chocolate ice cream, coffee chocolate chip ice cream, and mint chocolate chip ice cream.

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Why You’ll Love This Recipe

Since no churn ice cream recipes are made with sweetened condensed milk, which contains sugar, the only way to control the sweetness of the ice cream is by the other ingredients you add to balance the sugar. The bitterness of unsweetened cocoa powder does an excellent job of balancing the sugar and adding rich chocolate flavor. Not to stop there, though, I melted a bar of good quality dark chocolate to stir into the ice cream base. The melted chocolate not only adds more depth of flavor, but also body, for a wonderful mouth feel in this no churn chocolate ice cream. And because I like a little crunch, chopped chocolate folded into the ice cream adds the perfect texture. This is an ice cream recipe you’ll fall in love with.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

• Dark Chocolate. I add both melted chocolate and chopped chocolate to my ice cream. Use a good-quality chocolate bar for the best flavor and texture in your chocolate ice cream. I love Chocolove chocolate, and would recommend using chocolate with 55-65% cacao in this recipe.
• Sweetened Condensed Milk. Adds sweetness, and gives the ice cream a smooth texture.
• Cocoa Powder. Adds more chocolate flavor and balances the sugar.
• Bourbon or Whiskey. Adds flavor, as well as promotes a smooth, creamy texture.
• Vanilla Extract. Flavor.
• Heavy Whipping Cream. Whipped cream adds richness, but also contributes air, since this ice cream won’t be churned.

TIP: The best way to melt chocolate is to break or chop it into squares and melt it over a double boiler. You can also melt it in the microwave for several minutes on 50% power, stirring frequently and taking care not to let it scorch.

Instructions

• Melt 3 ounces of the chocolate until smooth, and let cool for 2 minutes.
• Chop the remaining 3 ounces of chocolate into rough chunks and shards, no bigger than 1/4 inch.
• In a large bowl, whisk together the melted chocolate with the sweetened condensed milk until smooth. Whisk in the cocoa powder, bourbon and vanilla until well combined and thick.
• In a separate bowl, use an electric mixer to beat the cold heavy whipping cream until thick, soft peaks form that hold their shape.  Add the whipped cream to the chocolate mixture in 3 additions, using a large spatula to fold the cream in until combined. Fold in the chopped chocolate.
• Scoop the mixture into lidded ice cream container/s, and freeze until firm, about 8 hours.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!

Frequently Asked Questions

What is no churn ice cream?

Traditional ice cream is made by cooking a custard of egg yolks, milk, cream, sugar and vanilla. The custard is chilled, then churned in an ice cream maker, which incorporates air while slowly freezing the ice cream to keep it smooth and creamy.

No churn ice cream recipes don’t contain egg yolks, don’t need to be cooked, and don’t require churning. The two main ingredients for no churn ice cream are sweetened condensed milk and heavy whipping cream. There are unlimited ways to flavor no churn ice cream with other ingredients!

What’s the best chocolate to use for this chocolate ice cream?

You can use any good-quality chocolate brand that you love. I wouldn’t recommend using milk chocolate, since that will make this ice cream too sweet. I usually use Chocolove Dark Chocolate with a 55% cacao content for my baking, but for this no churn chocolate ice cream, I used Chocolove Rich Dark Chocolate with a 65% cacao content. I love the rich, deep flavor it gives the ice cream. Anything higher than 65% cacao content might make the ice cream a little too bitter.

Should I use natural or Dutch-processed cocoa powder?

I recommend Dutch-processed cocoa powder, which has a smoother, richer, less bitter flavor than natural cocoa powders.

What does the alcohol do in homemade ice cream?

Alcohol lowers the freezing point of ice cream, for a smoother, creamier texture. It’s optional, though, if you prefer to leave it out.

How long does no churn ice cream last?

It’s best eaten within about 2 weeks.

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