Homemade (no-machine) Chocolate Ice Cream

Aug 31st

And it takes 10 minutes! Seriously.

Scenario 1: You registered for an ice cream machine. You store it in your kitchen. You regularly make batches of amazing, unique, and delicious ice cream.

Scenario 2: You registered for an ice cream machine. You store it in your basement. You have yet to use it.

Scenario 3: You didn’t register for an ice cream machine, and you kick yourself for it. You dream about homemade ice cream.

Which are you? I am 3.

Whenever I see ice cream recipes they always involve the dreaded machine (which apparently is annoying because you have to remember to freeze your insert before making your ice cream?). Occasionally I have seen a recipe that DOESn’t use a machine but makes you stir the freezing ice cream every half hour for like, 5 hours. No thanks. I was THRILLED to find this recipe, and I’ve been wanting to try it for a while.

It truly took me 10 minutes, and then I froze it overnight. SO easy, and SOOOOOO good. It’s rich and creamy, better than Haagen Dazs. It’s the kind of amazing that you truly only need a small amount to be satisfied. You could fold in anything you wanted at the end.. like crushed Reese’s cups or Oreos. Get creative!

Homemade Chocolate Ice Cream

Makes 1 quart

1 tsp. instant coffee (Starbucks Via worked great!)

1 tbsp. hot water

4 oz. bittersweet chocolate (a scant 1 c. measure)

1/2 c. sweetened condensed milk

1/2 tsp. vanilla

pinch salt

1 3/4 c. cold heavy cream

1. Combine coffee and hot water in a small bowl; stir and wait a few minutes to dissolve.

Coffee is used often in chocolate recipes as it actually deepens the chocolate flavor. Coffee makes the chocolate taste more deliciously chocolaty. 

2. Microwave coffee mixture, chocolate and sweetened condensed milk in 10 second increments, stirring each time until smooth — about 40 seconds.

3. Stir in vanilla and salt. Let cool while you make the whipped cream.

4. Pour cold cream into bowl. Beat with whisk (or whisk attachment on electric mixer) until cream thickens and forms soft peaks (when you pull up your whisk you should see a wave-like thing that slopes over like it’s cresting).

5. Mix about a third of the cream into the chocolate mixture (with a spoon).

6. Fold the rest of the cream into the mixture until smoothly combined.

To fold:

1. Cut down through the middle of the mixture with a rubber spatula:

2. Pull spatula underneath the mixture towards you:


3. Now flip it over top:

4. Turn the bowl a smidge and do it again! Keep turning the bowl as you fold until the mixture is combined. 

The reason we do this is to keep those air bubbles in your whipped cream. If we mix away, we crush the air right out. Folding keeps it all light and fluffy!


7. Freeze in a container at least 6 hours or overnight. Will be perfectly wonderful for up to 2 weeks.

*If adding a fun candy/nut/etc., fold in with the rest of of the cream.

And with fudge sauce: ooh la la!

This would definitely be a stand alone dessert if you were serving to guests. With a butterscotch or chocolate sauce and some toasted nuts or candy, it would be VERY impressive. Serve it in a fun glass (above here… these are margarita glasses) and maybe garnish with a cookie. Gorgeous!

Homemade Chocolate Ice Cream

Makes 1 quart

1 tsp. instant coffee (Starbucks Via works great!)

1 tbsp. hot water

4 oz. bittersweet chocolate (a scant 1 c. measure)

1/2 c. sweetened condensed milk

1/2 tsp. vanilla

pinch salt

1 3/4 c. cold heavy cream

1. Combine coffee and hot water in a small bowl; stir and wait a few minutes to dissolve.

2. Microwave coffee mixture, chocolate and sweetened condensed milk in 10 second increments, stirring each time until smooth — about 40 seconds.

3. Stir in vanilla and salt. Let cool while you make the whipped cream.

4. Pour cold cream into bowl. Beat with whisk (or whisk attachment on electric mixer) until cream thickens and forms soft peaks (when you pull up your whisk you should see a wave-like thing that slopes over like it’s cresting).

5. Mix about a third of the cream into the chocolate mixture (with a spoon).

6. Fold the rest of the cream into the mixture until smoothly combined.

7. Freeze in a container at least 6 hours or overnight. Will be perfectly wonderful for up to 2 weeks.

*If adding a fun candy/nut/etc., fold in with the rest of of the cream.

Print Friendly, PDF & Email