Double Chocolate Chip Ice Cream – No Churn
Decadent, creamy, richly flavoured chocolate ice cream loaded with tiny chunks of dark luscious chocolate. That’s all I need to know. I am there – double scoop please! Incredibly quick and easy to prepare, this ice cream will take roughly 10 minutes to whip up; the only downside is waiting a few hours for it to freeze! But it really is worth the wait. This recipe is adapted from my No Churn Ice Cream – Core Recipe. For other easy ice cream ideas, take a look.
Whenever I visit an ice cream shop, I make a little pact with myself that I will try something other than chocolate – it never works. I see chocolate ice cream and I’m in there – if I’m going for a double scoop I may add another flavour but I cannot resist chocolate. I am very, very fussy and trust me, this recipe is amazing! Even Emma was impressed – she is much more of a sorbet person but LOVES this ice cream with all the delectable bits of chocolate.
How to make Double Chocolate Chip Ice Cream – No Churn
Collect all your ingredients together:
- sweetened condensed milk
- cocoa, sieved
- instant coffee, sieved
- salt
- double cream
- finely chopped dark chocolate – I use 70% cocoa solids
Simply whisk the sieved cocoa, coffee and salt into the condensed milk until well mixed. Add the double cream and whip until thickened. Fold in the chopped chocolate and pour into a freezer proof container. Cover with baking parchment, seal with a lid and freeze for a minimum of 6 hours. Voila!
NB You cannot taste the coffee, it is there as it helps to enhance the flavour of the chocolate. I always add a tiny bit of salt – it really helps to enhance all the flavours.
Also, please note that when I photographed this, I made 6 ice creams in a day and halved the ingredients for each ice cream and this is reflected in the photographs – there is only so much we can eat! Therefore, the quantities you make using the recipe below will be double that shown.
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A few hours later!
Made this recipe?
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Double Chocolate Chip Ice Cream – No Churn
Creamy, richly flavoured chocolate ice cream loaded with tiny chunks of dark luscious chocolate. That's all I need to know. I am there – double scoop please!
Ingredients
- 1 tin/396g sweetened condensed milk
- 50g unsweetened cocoa powder
- ½ teaspoon coffee powder
- ⅛ teaspoon fine salt
- 500g double/heavy cream
- 200g dark chocolate, 70% cocoa solids
Instructions
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Collect together your equipment (see Recipe Notes below) and ingredients.
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Pour the condensed milk into a mixing bowl. Place a sieve over the top of the bowl, place the bowl and sieve on your scales and set to zero. Weigh in and sieve the cocoa, coffee and salt.
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Beat until thoroughly mixed.
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Add the cream and whisk until thickened.
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Break the chocolate into small pieces and either:
– blitz in a mini food processor until chopped into very small pieces, OR
– grate the chocolate, OR
– finely chop the chocolate
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Fold the chopped chocolate into the ice cream.
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Transfer to a freezer proof container with a lid.
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Cover the top of the ice cream with baking parchment and seal with the lid.
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Freeze for a minimum of 6 hours. Remove from the freezer for 10 minutes to soften a little before you serve it.
Recipe Notes
Equipment:
- Kitchen scales and measuring spoons
- electric whisk and mixing bowl
- sieve
- mini food processor or grater or chopping board and knife
- freezer proof container with a lid
- baking parchment
2 Comments
Emma Davies
This disappeared very quickly!
Super rich and chocolatey with the little chocolate chips adding some texture.
Made the heatwave of 30+ degrees we had so much better!!!!!!!!
Recommended to eat with fresh strawberries (makes it feel a little healthier too…)
Susan
I am so pleased you loved it so much – I agree the chopped chocolate adds texture and really adds to the ice cream. Fresh strawberries would be lovely. Susan X🌼